These stuffed pickle bombs are creamy, tangy, and irresistibly crunchy. Each bite delivers a perfect balance of cool dill pickle snap and rich, savory filling, making them an easy crowd-pleasing snack or appetizer that disappears fast.
Why You’ll Love This Recipe
These pickle bombs are quick to prepare, require no cooking, and use simple ingredients you can find year-round. They’re ideal for parties, game nights, or a bold snack when you want something salty and creamy. You can also customize the filling to match your favorite flavors, making this recipe endlessly adaptable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 large dill pickles
225 g cream cheese, softened
120 g shredded cheddar cheese
30 g finely chopped green onions
1 tablespoon fresh dill, finely chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Directions
Slice each dill pickle in half lengthwise. Using a small spoon, carefully scoop out the seeds to create a shallow groove, leaving enough pickle flesh for structure.
Pat the pickle halves dry with paper towels to remove excess moisture.
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, fresh dill, garlic powder, onion powder, black pepper, and smoked paprika.
Mix until smooth and evenly combined.
Spoon or pipe the cream cheese mixture generously into each pickle half.
Arrange the stuffed pickles on a serving plate.
Chill in the refrigerator for at least 30 minutes before serving for the best texture and flavor.
You can add finely chopped jalapeños for extra heat or mix in a tablespoon of Dijon mustard for sharper flavor. For a milder version, replace cheddar with mozzarella. A sprinkle of toasted breadcrumbs on top adds extra crunch if desired.
Storage/Reheating
Store leftover pickle bombs in an airtight container in the refrigerator for up to 3 days. These are best enjoyed cold and do not require reheating, as warming will soften the filling and pickles.
FAQs
Can I make pickle bombs ahead of time?
Yes, you can prepare them up to 24 hours in advance and keep them refrigerated until serving.
What type of pickles work best?
Large, firm dill pickles are ideal because they hold their shape and have a strong tangy flavor.
Can I use low-fat cream cheese?
Yes, but the filling will be slightly less rich and creamy.
Are pickle bombs spicy?
This version is mild, but you can easily add spice with chili flakes or chopped peppers.
Can I freeze stuffed pickles?
Freezing is not recommended, as the texture of the pickles and cream cheese will change.
How do I keep the pickles from getting watery?
Dry the pickle halves thoroughly before stuffing to reduce excess moisture.
Can I use dried dill instead of fresh?
Yes, use 1 teaspoon dried dill in place of fresh dill.
Are these suitable for parties?
Absolutely, they’re bite-sized, easy to serve, and very popular at gatherings.
What can I serve with pickle bombs?
They pair well with crackers, fresh vegetables, or other finger foods.
Can I pipe the filling instead of spooning it?
Yes, piping makes the process quicker and gives a cleaner presentation.
Conclusion
Pickle bombs are a bold, creamy, and crunchy snack that comes together with minimal effort and maximum flavor. Whether you’re hosting guests or craving something savory, these stuffed pickles are guaranteed to be a hit and will keep everyone reaching for just one more.
These creamy, tangy stuffed pickle bombs are a no-cook snack or appetizer made with dill pickles and a rich, cheesy filling—perfect for parties or bold snacking.
Ingredients
6 large dill pickles
225 g cream cheese, softened
120 g shredded cheddar cheese
30 g finely chopped green onions
1 tablespoon fresh dill, finely chopped
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Instructions
Slice each dill pickle in half lengthwise. Scoop out seeds with a spoon to create a shallow groove.
Pat the pickle halves dry with paper towels to remove moisture.
In a bowl, combine cream cheese, cheddar cheese, green onions, dill, garlic powder, onion powder, black pepper, and smoked paprika. Mix until smooth.
Spoon or pipe the filling into each pickle half.
Arrange on a serving plate and chill for at least 30 minutes before serving.
Notes
Use large, firm pickles for best structure and flavor.
For a spicier version, add chopped jalapeños or chili flakes.
Piping the filling gives a neater look and quicker prep.
