Here’s a crowd-pleasing Cheesy Pickle Bombs recipe—crispy outside, melty inside, and dangerously snackable 😄
Cheesy Pickle Bombs
Ingredients
- Whole dill pickles (or pickle spears)
- 8 oz cream cheese, softened
- 1 cup shredded cheese (cheddar, mozzarella, pepper jack, or a mix)
- ½ tsp garlic powder
- ½ tsp onion powder
- Optional: chopped bacon or jalapeños
For coating
- 1 cup flour
- 2 eggs, beaten
- 1½ cups breadcrumbs or crushed crackers (panko works great)
- Oil for frying (or cooking spray for baking/air frying)
Instructions
- Prep the pickles
Pat pickles completely dry (very important so they don’t pop). - Make the filling
Mix cream cheese, shredded cheese, garlic powder, onion powder, and optional bacon or jalapeños. - Stuff
If using whole pickles, slice lengthwise and scoop out some seeds. Fill with cheese mixture and press back together.
(For spears, just spread filling on top.) - Bread them
Roll in flour → dip in egg → coat in breadcrumbs.
For extra crunch, repeat egg + breadcrumbs. - Cook
- Fry: 350°F oil, 2–3 minutes until golden
- Bake: 400°F for 15–18 minutes, flipping once
- Air fry: 375°F for 8–10 minutes
- Cool slightly & serve
Dipping Sauce Ideas
- Ranch
- Spicy mayo
- Honey mustard
- Sriracha ranch
Tips
- Freeze for 20–30 minutes before cooking to prevent cheese blowout
- Use thick pickles for easier stuffing
- Best served hot and crispy
Want a bacon-wrapped, jalapeño-stuffed, or keto version?
