Pickle Bombs!!! 🥒🧀🥓
Creamy, tangy, crispy, and totally addictive! These bite-sized pickle-cheese-bacon bombs are the ultimate party snack—perfect for game day, potlucks, or late-night cravings.
Ingredients (Makes 20–24 bombs)
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8 oz (225g) cream cheese, softened
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2 cups (200g) shredded cheddar cheese (sharp for bold flavor, mild for subtlety)
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1 cup (150g) finely chopped dill pickles (about 2–3 small pickles, patted dry)
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1–2 tsp ranch dressing mix (optional, for extra zing)
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½ cup (50g) chopped crispy bacon (real bacon bits or 6–8 slices cooked & crumbled)
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1 package (14 oz) egg roll wrappers (or wonton wrappers for smaller bites)
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Oil for frying (or baking spray for oven version)
(Optional dips: Ranch dressing, spicy mayo, or more pickle juice for daring souls!)
Instructions
1. Make the Filling
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In a bowl, mix cream cheese, cheddar, pickles, ranch mix (if using), and bacon until fully combined.
2. Assemble the Bombs
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Lay an egg roll wrapper flat (keep others covered with a damp towel).
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Place 1 tbsp filling in the center.
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Fold sides in, then roll tightly (like a burrito). Seal edges with a dab of water.
3. Cook (Choose Your Method!)
🔥 Deep Fry (Crispiest!)
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Heat oil to 350°F (175°C). Fry bombs 2–3 mins until golden. Drain on paper towels.
🍳 Air Fryer (Healthier!)
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Spray bombs with oil. Air fry at 375°F (190°C) for 8–10 mins, flipping halfway.
🔥 Bake (Easiest!)
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Brush bombs with oil. Bake at 400°F (200°C) for 15–20 mins until crispy.
4. Serve Immediately!
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Pair with ranch, spicy mayo, or extra pickle juice for dipping.
Tips
💦 No soggy bombs: Pat pickles very dry before mixing.
🧀 Cheese pull: Add a mozzarella cube inside each bomb for gooeyness.
🌶 Spicy kick: Mix in jalapeños or hot sauce to the filling.
⏳ Make ahead: Freeze unbaked bombs, then fry/bake as needed.
Warning: These disappear FAST! 😋
(Fun fact: The pickle-ranch-bacon combo is a Midwest obsession!)