Description
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.
- Drying pickles thoroughly prevents watery filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 180
- Sugar: 2g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
