Instructions
Step 1: In a mixing bowl, combine softened cream cheese, shredded cheddar, chopped dill or parsley, garlic powder, and onion powder. Mix until smooth and well combined.
Step 2: Pat the pickles dry with paper towels to remove excess moisture.
Step 3: Using a spoon or spatula, spread the cheese mixture evenly around each pickle, covering it completely.
Step 4: Roll the coated pickles in crushed crackers or breadcrumbs for added crunch, if desired.
Step 5: Sprinkle with extra shredded cheddar and crumbled bacon on top for garnish.
Step 6: Chill in the refrigerator for 30 minutes before serving to allow the cheese to set.
Storage Information
Store any leftover Cheesy Pickle Bombs in an airtight container in the refrigerator for up to 3 days. These are best served cold or at room temperature. Not recommended for freezing.
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