Description
Crispy and tangy pickle poppers filled with a savory cream cheese mixture, perfect for parties or as a snack.
Ingredients
Scale
- 1 jar small dill pickle chips or whole small pickles (24)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup shredded sharp cheddar (optional)
- 2 green onions, finely sliced
- 2 strips cooked bacon, crumbled (optional)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Drain pickles and pat dry. If using whole pickles, slice into rounds about 1/2-inch thick; hollow slightly if needed.
- In a bowl, beat softened cream cheese until smooth; fold in cheddar, green onions, bacon, garlic powder, and seasoning. Adjust seasoning to taste.
- For cold poppers, pipe or spoon filling into each pickle cup and serve immediately or chilled.
- For baked poppers, preheat oven to 400°F (205°C), dredge filled pickles in flour, egg, and panko, then place on a rack. Bake for 10–12 minutes until golden and crisp.
- For fried poppers, heat oil to 350–375°F (177–190°C), dredge the pickles as above, then fry in small batches for 2–3 minutes until golden; drain on paper towels.
Notes
Chill filled poppers before coating for better adherence. Use panko for superior crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg