These savory, tangy cheese bombs are packed with sharp cheddar, creamy goodness, and dill pickle flavor—wrapped in a crispy, golden coating that makes them irresistible for parties or snacking.
Ingredients
Cheese Mixture:
- 1½ cups shredded sharp cheddar cheese
- 1 cup cream cheese, softened
- ½ cup finely chopped dill pickles
- 2 tbsp pickle juice
- 2 tbsp fresh chopped dill
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & black pepper to taste
Coating:
- 1 cup panko breadcrumbs
- 1 tbsp melted butter
- 1 tsp smoked paprika
- 1 tbsp chopped parsley
Instructions
- In a bowl, mix cheddar, cream cheese, chopped pickles, pickle juice, dill, garlic powder, onion powder, salt, and pepper until fully combined.
- Shape mixture into 1½-inch balls using a cookie scoop or your hands. Place on a parchment-lined tray and chill for 30 minutes.
- Toast panko in a skillet with melted butter and smoked paprika until golden. Let cool, then stir in chopped parsley.
- Roll each chilled cheese ball in the panko coating, pressing lightly to coat evenly.
- Serve immediately or refrigerate until ready to enjoy. Best served slightly chilled or at room temperature.
Prep Time: 20 minutes
Chill Time: 30 minutes
Servings: 16 cheese bombs
Difficulty: Easy
Why You’ll Love It
- Crispy outside meets creamy, tangy inside
- A unique, crowd-pleasing appetizer
