Bacon Wrapped Pickles

Bacon Wrapped Pickles are a delicious and easy-to-make snack combining tangy pickles, creamy filling, and crispy bacon. Perfect for any occasion, this recipe comes together in just 35 minutes and is sure to be a crowd-pleaser.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: Bacon Wrapped Pickles Recipe

Servings:

Calories: 298kcal

Ingredients

12 to 14 dill pickle spears
6 ounces cream cheese, softened
12 to 14 slices smoked bacon

Instructions

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. Spray the rack with nonstick cooking spray.
Use a small spoon to carefully scrape out the center of each of the dill pickle spears.
Line a plate with paper towels.
Lay the hollowed pickle spears soft side down. Pat the pickles dry with another layer of paper towel. This will ensure the cream cheese adheres properly and the bacon crisps up without being steamed by the extra moisture.
Use a butter knife to gently fill the hollowed out part of the pickle with 1 tablespoon of the cream cheese. Be sure to smooth the cream cheese flat.
Next sandwich 2 filled pickle spears cream cheese sides together.
Wrap 1 strip of bacon around each pickle “sandwich." Be sure to overlap the slice of bacon to the middle of the spear sandwich. Wrap the 2nd slice of bacon the same way to the end of the spear. Place each bacon wrapped pickle onto the sprayed rack. Repeat for remaining pickles.
Bake for 25-30 minutes, or until golden brown. (Since all ovens cook differently, begin checking on the bacon wrapped pickles at the 22 minute mark.) Remove from the oven and serve with your choice of dipping sauce.

Notes

Pre-cook the bacon slightly: If you prefer extra crispy bacon, you can partially cook the bacon strips before wrapping them around the pickles.
Use toothpicks to secure bacon: If you find the bacon isn't staying wrapped around the pickles, use toothpicks to hold it in place for the best results. Just remember to remove them before serving.
Uniform pickle sizes: Try to use pickle spears that are similar in size for even cooking. If the spears vary too much in size, some may be undercooked while others are overcooked.
Avoid thick bacon: Using regular or thin-cut bacon works best for this recipe. Thick-cut bacon may not cook thoroughly by the time the pickles are done. If thick-cut bacon is all you have, be sure to slightly precook it before wrapping it around the pickles.
Space pickles apart: On the wire rack, leave enough space between each pickle to allow air circulation. This helps the bacon cook evenly and become crispy on all sides.
Check for doneness: If you're unsure whether the bacon is fully cooked, you can use a meat thermometer. Bacon is done when it reaches an internal temperature of 165°F.

Nutrition