Dill Pickle Fat Bombs Recipe

Introduction

Dill Pickle Fat Bombs are a savory, creamy snack perfect for keto and low-carb diets. These bite-sized treats combine tangy pickles, sharp cheddar, and crispy bacon for a flavorful punch. They’re easy to prepare and make a great addition to any appetizer spread.

Ingredients

• 10 slices bacon, cooked and crumbled
• 8 ounces cream cheese, softened
• 8 ounces cheddar cheese (block), grated (about 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 coarse black pepper

Instructions

1. Step 1: Cook the bacon using your preferred method—air fryer, oven, or skillet—until crispy. Let cool, then crumble it into small pieces.
2. Step 2: In a large bowl, combine the softened cream cheese, diced dill pickles, shredded cheddar cheese, chopped fresh dill, garlic powder, black pepper, and pickle juice. Mix well until evenly blended.
3. Step 3: Chop the cooked bacon and green onions finely, then place them in a separate small bowl and stir together.
4. Step 4: Using a tablespoon measure, portion out 16 tablespoons of the cream cheese mixture onto a baking sheet lined with a silicone mat or parchment paper.
5. Step 5: Roll each portion into a ball of uniform size.
6. Step 6: Roll each ball in the bacon and green onion mixture until fully coated. Arrange the finished fat bombs on a serving dish or platter and cover tightly with plastic wrap.
7. Step 7: Refrigerate until ready to serve. Enjoy chilled for the best texture and flavor.

Tips & Variations

• For extra tang, add a bit more pickle juice to the cream cheese mixture.
• Try substituting smoked gouda or pepper jack cheese for a different flavor twist.
• Use fresh chives instead of green onions for a milder onion flavor.
• Make a larger batch and freeze individually on a tray before storing in a freezer-safe container.

Storage

Store dill pickle fat bombs covered in the refrigerator for up to 5 days. Keep them tightly wrapped to preserve freshness. Reheat is not recommended; these are best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon works as a leaner alternative, though it may have a different texture and slightly less crispness.

Are these fat bombs suitable for low-carb or keto diets?

Absolutely. The ingredients are low in carbs and high in fat, making them a perfect snack for keto or low-carb eating plans.

Dill Pickle Fat Bombs Recipe

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★★★★★

4.8 from 58 reviews

These Dill Pickle Fat Bombs are a savory, low-carb snack perfect for keto and cheese lovers alike. Featuring creamy cream cheese blended with tangy dill pickles, sharp cheddar, fresh dill, and crunchy bacon bits rolled into bite-sized balls, they offer a delicious burst of flavor and texture. Ideal as an appetizer or party treat, these no-bake fat bombs are quick and easy to prepare and keep well refrigerated.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 16 fat bombs 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

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Main Ingredients

• 10 slices bacon, cooked and crumbled
• 8 ounces cream cheese, softened
• 8 ounces cheddar cheese, block, grated (about 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 coarse black pepper

Instructions

1. Cook the Bacon: Cook the bacon by your preferred method—whether air frying, baking in the oven, or frying in a skillet—until crispy. Drain excess fat and crumble into small pieces.
2. Mix Cream Cheese Base: In a large bowl, combine softened cream cheese, diced dill pickles, shredded cheddar cheese, chopped fresh dill, garlic powder, coarse black pepper, and pickle juice. Mix thoroughly to ensure an even distribution of flavors.
3. Prepare Bacon and Green Onion Mixture: Chop the cooked bacon and diced green onions into small pieces, then place them in a small bowl and stir until evenly mixed.
4. Portion Cream Cheese Mixture: Measure out the cream cheese mixture into 16 equal portions (approximately 1 tablespoon each) and place them on a baking sheet lined with a silicone mat or parchment paper.
5. Form the Fat Bombs: Roll each tablespoon-sized portion of cream cheese mixture into a uniform ball using your hands.
6. Coat with Bacon Mixture: Roll each ball in the bacon and green onion mixture until well coated. Place the finished fat bombs on a serving dish or platter.
7. Chill Before Serving: Cover the fat bombs with plastic wrap and refrigerate until firm and ready to serve.

Notes

• To save time, bacon can be cooked in the oven or air fryer in batches for even crispiness.
• Ensure cream cheese is fully softened to make mixing easier and smoother.
• These fat bombs should be stored refrigerated and are best enjoyed within 3 to 5 days.
• You can adjust the amount of pickle juice or dill to suit your taste preference.
• For a spicier kick, consider adding a pinch of cayenne pepper or smoked paprika.

Keywords: dill pickle fat bombs, keto snack, low carb appetizer, bacon cheese balls, creamy cheese snacks, no bake fat bombs, pickle snacks