Ingredients: 8 oz cream cheese, softened 1 cup shredded cheddar cheese 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp black pepper 10-12 dill pickles (small to medium-sized, whole) 10-12 slices turkey bacon 1 cup crushed crackers or breadcrumbs (optional, for coating) 1 tbsp butter, melted (if using coating) Toothpicks (for securing) Instructions: Prepare the Cheese Mixture:
In a bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, and black pepper until well combined. Stuff the Pickles:
Pat the pickles dry with a paper towel to remove excess moisture. Slice each pickle in half lengthwise, then carefully scoop out a small amount of the center using a spoon to create a shallow groove for the filling. Spread or pipe the cheese mixture into the center of each pickle half. Wrap with Turkey Bacon:
Wrap each stuffed pickle with a slice of turkey bacon, securing it with a toothpick. Ensure the bacon fully covers the pickle to keep the cheese inside while cooking. Optional Coating (For Extra Crunch):
If using breadcrumbs or crushed crackers, brush the wrapped pickles with melted butter and roll them in the coating. Cook the Pickle Bombs:
Oven Method: Preheat oven to 400°F (200°C). Place the wrapped pickles on a lined baking sheet and bake for 18-20 minutes, or until the turkey bacon is crispy and golden brown. Air Fryer Method: Preheat the air fryer to 375°F (190°C). Cook for 10-12 minutes, flipping halfway, until crispy. Pan-Fry Method: Heat a skillet over medium heat and cook each side for 3-4 minutes until crispy, turning as needed. Serve and Enjoy:
Remove toothpicks before serving. Serve hot with dipping sauces like ranch dressing, honey mustard, or spicy mayo. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: ~150 per pickle bomb | Servings: 10-12 pickle bombs
