Description
Bacon Wrapped Pickles are a savory and crunchy appetizer featuring dill pickle spears stuffed with creamy cheese and wrapped in crispy smoked bacon. This easy-to-make recipe combines tangy pickles, smooth cream cheese, and smoky bacon baked to golden perfection, perfect for game days, parties, or a flavorful snack.
Ingredients
Scale
Pickles
- 12–14 dill pickle spears (Vlasic brand recommended)
Filling
- 6 ounces cream cheese, softened
Bacon
- 12–14 slices smoked bacon (Great Value brand recommended)
Instructions
- Preheat and prepare rack: Preheat the oven to 375°F. Line a baking sheet with parchment paper or heavy-duty aluminum foil. Lay a wire cooling rack over the lined baking sheet and spray the rack with nonstick cooking spray to prevent sticking and promote crispiness.
- Hollow out pickles: Use a small spoon to carefully scrape out the center of each dill pickle spear to create space for the filling.
- Dry the pickles: Line a plate with paper towels and place the hollowed pickle spears soft side down. Pat them dry with additional paper towels to remove excess moisture, ensuring the cream cheese will stick and the bacon crisps properly.
- Fill pickles with cream cheese: Using a butter knife, gently fill each hollowed-out part of the pickle with about 1 tablespoon of softened cream cheese, smoothing the surface flat.
- Make pickle sandwiches: Sandwich two filled pickle spears together with the cream cheese sides facing each other, creating a pickle pair.
- Wrap with bacon: Wrap one slice of bacon around each pickle sandwich, overlapping the bacon in the middle. Then wrap a second slice of bacon around the same sandwich towards the end, fully covering it. Place the bacon-wrapped pickles onto the sprayed wire rack. Repeat for all sandwiches.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the bacon is golden brown and crispy. Start checking at 22 minutes, as oven temperatures vary.
- Serve: Carefully remove from the oven and serve warm with your choice of dipping sauce.
Notes
- Storage: Store leftover bacon wrapped pickles in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in the oven at 375°F for 5-8 minutes to crisp the bacon again.
- Make Ahead: Assemble the pickle sandwiches up to one day in advance, store in the refrigerator in an airtight container, then bake just before serving.
- Tips: Use a wire cooling rack over foil to allow bacon to crisp evenly. Pat pickles dry thoroughly to prevent sogginess. Use toothpicks to secure bacon if desired. Substitute whole dill pickles by slicing and hollowing; bake time remains the same. Brush bacon with barbecue sauce, maple syrup, or fruit preserves before baking for extra flavor.
Keywords: Bacon wrapped pickles, stuffed pickles, bacon appetizer, cream cheese pickles, party food, game day snack