Instructions
Step 1: Pat the pickles dry with paper towels to remove excess moisture.
Step 2: In a small bowl, mix softened cream cheese with garlic powder and dried dill (if using).
Step 3: Spread the cream cheese mixture evenly around each pickle, coating it completely.
Step 4: Roll the coated pickles in a mixture of shredded cheddar, crumbled bacon, and crushed crackers or breadcrumbs (if using), pressing gently so it sticks.
Step 5: Chill the pickle bombs in the refrigerator for at least 20 minutes to firm up.
Step 6: Slice into rounds or serve whole for an extra-bold snack. Enjoy!
Storage Information
Store leftover pickle bombs in an airtight container in the refrigerator for up to 2 days. Best enjoyed chilled; avoid freezing, as the texture may change.
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