Cheesy Pickle Bombs (Print Version)
Creamy cheddar, tangy pickles, and smoky bacon create savory crowd-pleasers perfect for any gathering.
# Ingredients:
→ Dairy
01 -
8 ounces cream cheese, softened
02 -
2 cups shredded cheddar cheese, preferably sharp or extra sharp
→ Vegetables
03 -
1 cup finely chopped dill pickles
→ Seasonings
04 -
1 tablespoon ranch dressing mix
05 -
Optional: dash of garlic powder
06 -
Optional: dash of onion powder
07 -
Optional: pinch of cayenne pepper
→ Toppings
08 -
2 envelopes bacon bits or 1/2 cup homemade crispy bacon, finely chopped
09 -
Optional: chopped fresh chives or green onions
# Steps:
01 -
In a medium mixing bowl, combine softened cream cheese, shredded cheddar, finely chopped dill pickles, and ranch dressing mix. Incorporate optional garlic powder, onion powder, cayenne pepper, chives, or green onions if desired. Mix until smooth and uniformly blended.
02 -
Scoop the cheese mixture using a tablespoon or small cookie scoop. Form into evenly-sized balls by rolling between your hands until firm yet creamy.
03 -
If using bacon bits, spread them in a shallow dish. Gently roll each cheese ball in bacon until fully coated for a crunchy, savory finish.
04 -
Arrange the balls on a tray or in an airtight container. Refrigerate for at least 30 minutes to firm up and enhance the flavors. These can be prepared one day in advance for deeper flavor development.
05 -
Present chilled or at room temperature, arranged on a platter. Garnish with extra pickle slices, chives, or a drizzle of ranch as desired. Insert toothpicks for easy serving.
# Notes:
01 -
For best flavor, allow the cheese mixture to chill thoroughly before serving. The balls can be made a day ahead and stored in the refrigerator.