WW Crispy Fried Pickle Ranch Cheese Bombs

by

The WW Crispy Fried Pickle Ranch Cheese Bombs are satisfying and delicious. This snack contains nine grams of protein and 130 calories per serving. Takes 30 minutes to prepare this dish. We made this recipe with reduced-fat shredded mozzarella cheese, seasoning, cream cheese, dill pickles, ranch seasoning mix, whole-wheat breadcrumbs, Parmesan cheese, egg, olive oil, Greek yogurt, pickle juice, and ranch dressing. Pair these bombs with garlic yogurt mix, garden salad, spicy ranch, tomato salad, turkey meatballs, or honey mustard. Include these WW Crispy Fried Pickle Ranch Cheese Bombs in the container and store for three days.

STATS:

  • Total time: 30 minutes
  • Serving size: 3 cheese bombs
  • Cooking time: 10 minutes
  • Calories: 130 kcal
  • Preparation time: 20 minutes
  • Course: Snack
  • Diet: Weight Watchers
  • Serving: 4
  • Cuisine: American

EQUIPMENT:

  • Mixing bowls
  • Small cookie scoop
  • Nonstick skillet
  • Spatula
  • Measuring cups
  • Paper towels
  • Plate
  • Measuring spoons
  • Baking paper

INGREDIENTS:

CHEESE BOMBS:

  • Quarter cup softened reduced-fat cream cheese
  • ½ cup reduced-fat shredded mozzarella cheese
  • Quarter cup chopped dill pickles
  • 1 tbsp ranch seasoning mix
  • Quarter tsp onion powder
  • ⅛ tsp black pepper
  • Quarter tsp garlic powder

CRISPY COATING:

  • 2 tbsp grated Parmesan cheese
  • ⅓ cup seasoned whole-wheat breadcrumbs
  • 1 large beaten egg
  • Quarter tsp paprika
  • 1 tsp olive oil

DIP:

  • 1 tsp pickle juice
  • Quarter cup nonfat Greek yogurt
  • 1 tbsp light ranch dressing
  • ⅛ tsp garlic powder

INGREDIENT NOTES:

REDUCED-FAT MOZZARELLA CHEESE:

  • This ingredient gives a melted center and stretchy texture to the snack. It keeps the recipe light and provides low calories. You may use regular mozzarella, but the calories and points will increase.

DILL PICKLES:

  • Pickles give a main tangy taste and pair well with the richness of cheese. They give delicious pickle flavor in every bite. You may use bread-and-butter pickles if you want a sweet taste in the bombs.

REDUCED-FAT CREAM CHEESE:

  • It makes the filling smooth and creamy. Cream cheese holds the pickles and seasonings together. You may use regular cream cheese for a richer taste in the recipe.

RANCH SEASONING:

  • This ingredient adds herbs, garlic, onion, and seasoning to the bombs without adding many ingredients. It provides a classic ranch taste to the cheese filling. You may use a mixture of dried parsley, onion powder, salt, dill, and garlic powder as another option.

WHOLE-WHEAT BREADCRUMBS:

  • They make the crispy coating of the bombs and include fiber in the recipe. You may use panko breadcrumbs as a substitute.

INSTRUCTIONS:

MAKE THE CHEESE BOMBS:

  1. First, dry the chopped pickles properly with paper towels.
  2. Mix mozzarella, onion powder, ranch seasoning, cream cheese, chopped pickles, garlic powder, and black pepper in the bowl.
  3. Chill the mixture for ten minutes in the refrigerator, then scoop one tbsp at a time to make the bomb.
  4. Roll the portions gently with your hands to make small balls.
  5. Cover the plate with baking paper and put the balls on it.
  6. Then refrigerate the balls for 5 minutes if you feel them too soft.

COATING & COOKING:

  1. Put the beaten egg in the bowl and mix breadcrumbs, Parmesan, and paprika in a separate bowl.
  2. Now, dip the cheese balls in the egg, then put them in the breadcrumb mixture.
  3. Press the crumbs gently into the surface and repeat the steps with the remaining cheese bombs.
  4. Warm 1 tsp olive oil in the skillet over medium flame.
  5. Cook the cheese bombs for 3 minutes per side and gently turn to make all sides crispy.
  6. Put baking paper on the plate and transfer the cheese bombs onto it.

MAKE THE DIP AND SERVE:

  1. In a small bowl, mix Greek yogurt and garlic powder.
  2. Then add light ranch dressing & pickle juice to make the smooth dip.
  3. Lastly, serve the warm cheese bombs with ranch dip for best taste.

SERVING SUGGESTIONS:

DIPS & SAUCES:

  • Greek Yogurt Ranch Dip
  • Spicy Ranch
  • Buffalo Sauce
  • Honey Mustard
  • Garlic Yogurt Dip

SIDES:

  • CucumberSalad
  • Tomato Salad
  • Coleslaw
  • Garden Salad
  • Carrot & Celery Sticks

PARTY:

  • Air Fryer Chicken Wings
  • Turkey Meatballs
  • Veggie Platter
  • Mini Chicken Sliders
  • Baked Potato Wedges

MEAL:

  • Grilled Chicken Breast
  • Turkey Burger
  • Grilled Vegetable Skewers
  • Chicken Salad
  • Vegetable Soup

TIPS:

  • Dry the pickles properly so the filling holds its shape & does not become watery.
  • Chill the bombs well, then cook to get the crispy outside.
  • Serve the bombs right after cooking to get the best crispy texture.

STORAGE INFORMATION:

FRIDGE:

  • Include the cooked cheese bombs in a container and store for 3 days.

FREEZER:

  • Freeze the uncooked coated cheese bombs in the tray, then store them for one month.

FAQs:

Can I make this snack for nut-allergic people?

  • Yes, there are no nut ingredient included in this recipe so make it for nut-allergic people.

Can I make this snack earlier?

  • Yes, you may coat and refrigerate the bombs several hours early, then cook when needed to serve.

How do I include spice in the recipe?

  • You may mix cayenne pepper, crushed red pepper flakes, or chopped jalapeños in the filling for a spicy version.

Can I include panko breadcrumbs in this snack?

  • Yes, you may add panko breadcrumbs to get a crunchier coating.

NUTRITIONAL INFORMATION:

Calories: 130 kcal

Net carbs: 6 g

Iron: 0.5 mg

Total carbs: 8 g

Vitamin A: 200 IU

Fiber: 2 g

Calcium: 110 mg

Protein: 9 g

Sodium: 560 mg

Potassium: 85 mg

Weight Watchers Points: 5 Points