Recipe
Cheese, Bacon & Dill Pickle Fat Bombs
Creamy cheese bites with sharp dill pickle, spring onion and crisp smoked bacon for an easy low-carb party snack.
Ingredients
Method
20 mins prep10 mins cook60 mins total
Cook the bacon in a dry frying pan over a medium heat until crisp. Transfer it to kitchen paper, leave it to cool, then finely chop it.
Set aside roughly one-third of the chopped bacon for the coating.
Put the softened cream cheese, grated Cheddar, chopped pickles, spring onions, dill, garlic granules and black pepper in a bowl. Stir in the remaining bacon until evenly mixed.
Chill the mixture for 15 minutes if it feels too soft to shape.
Divide the mixture into 12 equal portions and roll each portion into a ball with lightly damp hands.
Scatter the reserved bacon over a plate and roll each cheese ball through it, turning gently so the outside is lightly coated.
Refrigerate the finished bites for at least 30 minutes before serving. Keep them chilled until needed.
Notes
Pat the pickles thoroughly dry; excess moisture will make the cheese mixture loose.
For a hotter version, add a pinch of chilli flakes or finely chopped jalapeño.
Store in an airtight container in the fridge for up to three days.
Serve cold with cocktail sticks for parties.
About this recipe
These savoury cheese bites balance rich cream cheese and mature Cheddar with the sharp crunch of dill pickle, fresh spring onion and plenty of crisp smoked bacon. A little dill and garlic bring the flavours together without making the mixture heavy.
They are made ahead, chilled until firm and finished with a bacon coating, making them useful for parties, lunchboxes or a quick low-carb snack. Serve them cold with cocktail sticks, and add chilli or jalapeño if you like a little heat.
