Dill Pickle Bombs with Bacon
Dill Pickle Fat Bombs are made with cream cheese, dill pickles, cheddar cheese, garlic powder, pickle juice for lots of pickle flavor, fresh dill, and green onions. All rolled in crispy, crumbled bacon.
Which makes for a snack that’s irresistible to resist, keto and low-carb.
I don’t know about you……. but dill pickle snacks are becoming pretty trending these days. Especially when bacon joins the party.
Are pickle bacon fat bombs a snack or a low carb lunch idea?
They could even be an appetizer, I’ll let you decide.
What I will say is, whether you are looking for an evening snack, a calorie deficit recipe, or a lunch snack.
Dill Pickle Fat Bombs are the perfect muchie for any occasion.
Why You’ll Love Dill Pickle Fat Bombs
Easy to make – These pickle bombs with crumbled bacon only take 30 minutes to make and are made with just 8 ingredients. Another favorite is Dill Pickle Dip.
Healthy snack – Not only are these dill pickle fat bombs great for snacking they make a balanced meal for lunch if paired with fresh fruits, veggies, and nuts. I should know I love adding them to my lunch bento box.
Low carb appetizer – Who said all football recipes and party appetizers have to be loaded with carbs? If you would like a healthier option pickle bombs are great for entertaining.
Looking for another recipe that’s perfect for weight loss? Healthy Greek Yogurt Veggie Dip is another favorite.
Dill Pickle Fat Bomb Recipe
Ingredients Needed
- Cream Cheese
- Bacon
- Dill Pickles (with pickle juice)
- Cheddar Cheese
- Garlic Powder
- Dill
- Green Onion
Cream Cheese – I used Philadelphia full fat cream cheese. You may use reduced fat if you’d like.
Bacon – Bacon adds a crispy outside to pickle balls. If you do not eat bacon (check out my recipe variations section).
Dill Pickles – Refrigerated dill pickles are my favorite because they are crisp and crunchy. Feel free to use any pickle you like as long as it’s dill flavored.
Cheddar Cheese – I use a block of cheddar cheese in this recipe and shred it myself. You can also use pre shredded bagged cheese.
Garlic Powder – adds ample flavor to these pickle balls rolled in crispy crumbled bacon.
Dill – Fresh dill is the best and I love to grab it fresh from my garden. You may also use dill weed if that’s what you have on hand.
Green Onion – Add even more crunch to these dill pickle fat bombs and I wouldn’t eat them any other way.
How to Make Pickle Bombs
- Cook bacon your preferred way, air fryer, oven, or in a skillet.
- In a large bowl, mix cream cheese, diced pickles, shredded cheddar cheese, chopped dill, garlic powder and pickle juice.
- Chop cooked bacon and green onions and add to a small bowl and stir until combined.
- Measure out 16 tablespoons of cream cheese mixture and place on a baking sheet. Roll each tablespoon of cream cheese mixture into balls that are uniform in size.
- Roll each ball into the bacon and green onion mixture. Place pickle fat bombs on a serving dish or platter and cover with plastic wrap.
- Store in the refrigerator until ready to serve.
Recipe Tips
Below are recipe tips for the Best Dill Pickle Fat Bombs. Enjoy!
Soften Cream Cheese, set cream cheese out at room temperature for 30 minutes to an hour. Or microwave cream cheese unwrapped, on a microwave-safe plate in 15 second increments, checking for softness after each interval.
You can also submerge cream cheese in warm water for 10-15 minutes, flipping every 5 minutes to ensure softening.
Cheddar Cheese, I used cheddar cheese because when combined with cream cheese you get creamy, slightly sharp bites.
Feel free to swap out cheddar cheese with your favorite cheese. If you can, shred your own cheddar cheese off a cheddar cheese block, rather than using bagged cheese.
Freshly shredded cheese has a much richer flavor!
Bacon Bits, I cooked my own bacon my preferred way and chopped bacon into tiny pieces. You may also purchase store-bought bacon bits for ease and convenience.
Rolling pickle balls, prepare for messy hands when rolling cream cheese mixture into little balls. You can also wear gloves if preferred.
If the mixture becomes too soft, pop it in the freezer for 30 minutes to firm up a little before rolling into balls.
Storing Dill Pickle Fat Bombs, store any left over cheese balls in an airtight container in the fridge for up to four days.
Prepare Pickle Balls in advance, Pickle Balls are a great appetizer or lunch snack that can be easily prepared in advance.
Simply transfer pickle balls into an airtight container lined with parchment paper and store in the fridge for up to 3 days.
Freeze Dill Pickle Balls, Store keto pickle fat bombs in an airtight container lined with parchment paper and store in the freezer for up to 3 months.
Recipe Variations
What I love about Dill Pickle Fat Bombs is how versatile they are. Here are some recommendations below for inspiration.
Ranch seasoning, for zesty ranch flavor add 1/2 teaspoon of hidden valley ranch seasoning mix.
Bacon substitute, If you don’t eat bacon or meat roll each pickle cheese ball into grated paramesan cheese, Panko breadcrumbs, Italian breadcrumbs, crushed, toasted nuts, crackers, pretzels, potato chips, or chopped dried fruit.
More Recipes with Pickles
Dill Pickle Fat Bombs
Savory bite-sized Dill Pickle Fat Bombs are loaded with Dill Pickle flavor and rolled in crispy Bacon. The best low carb keto snack!
Ingredients
- 10 slices bacon, cooked, crumbled
- 8 ounces cream cheese, softened
- 8 ounces cheddar cheese, block, grated (1/2 cup shredded)
- 2 tablespoons green onions, diced
- 1/2 cup dill pickles, diced (about 2 pickle spears)
- 1 tablespoon fresh dill, diced
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon course black pepper
Instructions
- Cook bacon your preferred way, air fryer, oven, or in a skillet.
- In a large bowl, mix cream cheese, diced pickles, shredded cheddar cheese, chopped dill, garlic powder, black pepper, and pickle juice.
- Chop cooked bacon and green onions into tiny pieces and add to a small bowl and stir until combined.
- Measure out 16 tablespoons of cream cheese mixture and place on a baking sheet lined with a silicone baking mat or parchment paper.
- Roll each tablespoon of cream cheese mixture into balls that are uniform in size.
- Roll each ball into the bacon and green onion mixture. Place pickle fat bombs on a serving dish or platter and cover with plastic wrap.
- Store in the refrigerator until ready to serve.
Notes
- Soften Cream Cheese, set cream cheese out at room temperature for 30 minutes to an hour. Or microwave cream cheese unwrapped, on a microwave-safe plate in 15 second increments, checking for softness after each interval. You can also submerge cream cheese in warm water for 10-15 minutes, flipping every 5 minutes to ensure softening.
- Cheddar Cheese, I used cheddar cheese because when combined with cream cheese you get creamy, slightly sharp bites. Feel free to swap out cheddar cheese with your favorite cheese. If you can, shred your own cheddar cheese off a cheddar cheese block, rather than using bagged cheese.
- Freshly shredded cheese has a much richer flavor!
- Bacon Bits, I cooked my own bacon my preferred way and chopped bacon into tiny pieces. You may also purchase store-bought bacon bits for ease and convenience.
- Rolling pickle balls, prepare for messy hands when rolling cream cheese mixture into little balls. You can also wear gloves if preferred.
- If the mixture becomes too soft, pop it in the freezer for 30 minutes to firm up a little before rolling into balls.
- Storing Dill Pickle Fat Bombs, store any left over cheese balls in an airtight container in the fridge for up to four days.
- Prepare Pickle Balls in advance, Pickle Balls are a great appetizer or lunch snack that can be easily prepared in advance.
- Simply transfer pickle balls into an airtight container lined with parchment paper and store in the fridge for up to 3 days.
- Freeze Dill Pickle Balls, Store keto pickle fat bombs in an airtight container lined with parchment paper and store in the freezer for u
Nutrition Information:
Yield: 16 Dill Pickle Fat Bombs Serving Size: 1 Dill Pickle Fat BombAmount Per Serving: Calories: 114Total Fat: 9.9gCarbohydrates: 1.8gFiber: .2gProtein: 4.3g