These Cheesy Pickle Bombs are the ultimate flavor explosion: tangy pickles, creamy cheese filling, smoky bacon, and a crispy golden finish. Perfect for parties, game day, or when you just want something outrageously good.
Ingredients
For the Pickle Bombs
- 10–12 whole dill pickles (medium size)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional but amazing)
- Black pepper to taste
- 10–12 slices bacon (thin-cut works best)
For the Crunchy Coating
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups seasoned breadcrumbs or panko
- ½ teaspoon salt
- ½ teaspoon paprika
For Frying or Baking
- Vegetable oil for frying
or - Cooking spray or olive oil spray for baking
Optional Dipping Sauces
- Ranch dressing
- Spicy mayo
- Honey mustard
- BBQ sauce
Preparation
Start by draining the pickles very well. Slice each pickle lengthwise and gently scoop out the seeds to create a small pocket. Pat them completely dry with paper towels. This step is important so everything sticks properly.
In a mixing bowl, combine the softened cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, and black pepper. Mix until smooth and creamy.
Fill each pickle generously with the cheese mixture, pressing it in so it’s fully packed. Close the pickle halves together if needed.
Wrap each stuffed pickle tightly with one slice of bacon. Secure with a toothpick if necessary.
Breading Process
Set up three bowls.
First bowl: flour.
Second bowl: eggs whisked with milk.
Third bowl: breadcrumbs mixed with salt and paprika.
Roll each bacon-wrapped pickle first in flour, then dip into the egg mixture, and finally coat well with breadcrumbs. Press gently so the coating sticks.
Place coated pickle bombs on a tray and refrigerate for 20–30 minutes. This helps them hold their shape and get extra crispy.
Cooking Methods
Frying Method (Extra Crispy)
Heat oil in a deep pan to medium heat. Fry the pickle bombs in batches for 3–4 minutes, turning carefully, until golden brown and crispy. Remove and drain on paper towels.
Baking Method (Easier & Lighter)
Preheat oven to 400°F (200°C). Place pickle bombs on a lined baking sheet. Spray lightly with oil. Bake for 20–25 minutes, turning once, until bacon is crispy and coating is golden.
Air Fryer Method
Preheat air fryer to 390°F (200°C). Cook for 12–15 minutes, turning halfway, until perfectly crisp.
Serving
Let them cool slightly before serving. Serve hot with your favorite dipping sauces. Expect a crunchy outside, creamy melted cheese inside, and that tangy pickle bite in every single bite.
Tips for Success
- Dry pickles = crispier results
- Thin bacon cooks more evenly
- Chill before cooking to prevent cheese leaks
- Add jalapeños to the filling if you like heat