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Dill Pickle Fat Bombs Recipe

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★★★★★

4.8 from 116 reviews

Dill Pickle Fat Bombs are a savory, keto-friendly snack combining crispy bacon, creamy cheddar and cream cheese, and tangy dill pickles. These bite-sized appetizers deliver a perfect balance of smoky, cheesy, and zesty flavors wrapped in a crispy bacon coating, making them ideal for quick snacks, party appetizers, or low-carb diets.

Ingredients

Scale

Cheese Mixture

  • 8 ounces cream cheese, softened
  • 8 ounces cheddar cheese, block, grated (about 1/2 cup shredded)
  • 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 coarse black pepper

Bacon Mixture

  • 10 slices bacon, cooked, crumbled
  • 2 tablespoons green onions, diced

Instructions

  1. Cook Bacon: Cook the bacon using your preferred method—whether in an air fryer, oven, or skillet—until it’s crispy. Once cooked, crumble the bacon into small pieces and set aside.
  2. Prepare Cheese Mixture: In a large mixing bowl, combine softened cream cheese, grated cheddar cheese, diced dill pickles, fresh dill, garlic powder, coarse black pepper, and pickle juice. Mix thoroughly until all ingredients are well incorporated and creamy.
  3. Combine Bacon and Green Onions: In a separate bowl, add the crumbled bacon and diced green onions. Stir together so the flavors are evenly distributed.
  4. Form Cheese Balls: Measure out 16 tablespoons of the cream cheese mixture and place them on a baking sheet lined with a silicone mat or parchment paper. Roll each tablespoon into a uniform ball shape using your hands. If the mixture feels too soft, chill it in the freezer for about 30 minutes to firm up before rolling.
  5. Coat with Bacon Mixture: Roll each cheese ball in the bacon and green onion mixture, ensuring the outside is well-covered with the crispy bacon bits and green onions.
  6. Chill and Store: Place the finished Dill Pickle Fat Bombs on a serving dish or platter. Cover with plastic wrap and refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to four days.

Notes

  • Soften Cream Cheese: Set cream cheese out at room temperature for 30 minutes to 1 hour, microwave unwrapped in 15-second intervals, or submerge in warm water for 10-15 minutes to achieve the right softness.
  • Cheddar Cheese: Using freshly shredded cheddar cheese from a block enriches the flavor compared to pre-shredded cheese.
  • Bacon Bits: Cooked homemade bacon bits add more flavor, but store-bought bacon bits can be used for convenience.
  • Rolling: Expect messy hands when rolling; gloves can be worn if preferred. Chill mixture if it becomes too soft during rolling.
  • Storage: Store leftover fat bombs in an airtight container in the fridge for up to four days.
  • Make Ahead: These fat bombs can be prepared in advance and stored in the fridge for up to 3 days or frozen for extended storage.
  • Freezing: For longer storage, wrap fat bombs in parchment paper and place in an airtight container before freezing.

Keywords: Dill Pickle Fat Bombs, keto snack, low carb appetizer, bacon cheese balls, party appetizers, cream cheese snacks, pickle snacks, easy no-bake snacks

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