Oh, you’re going to love this Bacon Wrapped Pickles with Cream Cheese Recipe! It’s one of those game-day snacks or party appetizers that grabs everyone’s attention immediately. The crispy smoky bacon wrapped around tangy dill pickles filled with smooth, creamy cream cheese creates an irresistible combo you didn’t even know you needed.

I first made these a couple of years ago for a family gathering, and honestly, they disappeared faster than anything else on the table. They’re perfect when you want something savory, bite-sized, and with a little zing, plus they’re super simple to prep—win-win, right? Whether you’re after a crunchy snack or a unique finger food for guests, this recipe fits the bill every single time.

Ingredients You’ll Need

These ingredients come together to create a balance of crunch, creaminess, and smoky goodness. Choosing the right bacon and dill pickles really makes a difference, and I’ll share some tips so you can get it just right.

Dill Pickle Spears: I recommend using a good quality brand like Vlasic—firm, crunchy spears hold up well to baking and filling.
Cream Cheese: Make sure it’s softened to room temperature so it spreads smoothly inside the pickles.
Smoked Bacon: Thick-cut works best for a nice crispy wrap but feel free to go with your preference; just watch the cooking time.

Variations

I love playing around with this Bacon Wrapped Pickles with Cream Cheese Recipe to suit my cravings or the occasion. Don’t hesitate to switch things up—you might find a version you like even better!

Spicy Kick: Adding a little sriracha or chopped jalapeños into the cream cheese gives a wonderful heat that contrasts with the pickle’s tang.
Herby Cream Cheese: Mix in some fresh dill, chives, or garlic powder to amp up the flavor.
Bacon Alternatives: For a twist, try turkey bacon or prosciutto—just adjust the cooking time accordingly.
Whole Pickles: Instead of spears, slice whole dill pickles lengthwise, hollow them out, and fill as usual for a chunkier bite.

How to Make Bacon Wrapped Pickles with Cream Cheese Recipe

Step 1: Prep Your Oven and Rack

Start by preheating your oven to 375°F. Lay a baking sheet with parchment paper or heavy-duty aluminum foil—it makes cleanup a breeze. Then, place a wire cooling rack on top and spray it lightly with nonstick cooking spray. This setup keeps the bacon crispy all around by letting the heat circulate, which is key.

Step 2: Hollow Out the Pickle Spears

Use a small spoon to carefully scrape out the centers of each pickle spear. You want to create a little hollow so there’s room for the cream cheese to snugly fit in. Trust me, this step makes all the difference in getting a perfect bite without the filling slipping out later.

Step 3: Dry Your Pickles

Pat those hollowed pickle spears dry with paper towels. I usually lay them flat with the hollow side down on some paper towels and gently blot the inside and outside. It might seem minor, but drying them helps the cream cheese stick better and the bacon to crisp nicely without steaming in extra moisture.

Step 4: Fill with Cream Cheese and Sandwich

Take about a tablespoon of the softened cream cheese and spread it evenly inside each hollow. Then, pair two filled pickle spears cream cheese side together to make a sandwich. This not only boosts the creamy center but also helps the bacon wrap hold everything snugly.

Step 5: Wrap with Bacon

Wrap a slice of bacon around the middle of each pickle sandwich and then another slice overlapping toward the end. The bacon should cover the seam well to keep it from falling apart while cooking. If you like, you can secure it with a toothpick; I usually leave mine without, but it’s totally up to you.

Step 6: Bake to Perfection

Place each bacon wrapped pickle on your prepared rack and bake for about 25-30 minutes. Start checking around 22 minutes, since ovens vary and you want that bacon nice and golden, not burnt. When done, the bacon will be crispy, and the cream cheese nice and melty inside—a total crowd-pleaser.

How to Serve Bacon Wrapped Pickles with Cream Cheese Recipe

On a black plate lined with white parchment paper, there are eight stuffed pickles wrapped tightly in shiny, crispy bacon, showing a reddish-brown color with slight crisp edges. Each pickle is green and filled with a creamy, pale yellow cheese mixture that slightly spills out at the ends. To the left side of the plate, there is a small black bowl filled with white creamy sauce, topped with small green herbs. The plate is placed on a round wooden board against a white marbled surface. In the background, there is a small white bowl filled with whole pickles and two stacked white plates with dark-handled salad forks resting on them. A few sliced pickles lay on the wooden board close to the bottom right of the plate photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and sprinkle some chopped fresh chives or parsley on top for color and a burst of freshness. Sometimes I drizzle a bit of smoky barbecue sauce over the bacon before baking for an extra layer of flavor. Serve with a side of ranch or spicy mustard for dipping—it really elevates the whole experience.

Side Dishes

These go great with just about any picnic or party spread. I like pairing them with a creamy coleslaw, crispy French fries, or even a simple green salad to balance the richness. For game day, they’re a perfect match alongside chips and salsa or slider sandwiches.

Creative Ways to Present

For special occasions, I arrange the bacon wrapped pickles upright on a wooden board surrounded by colorful veggies and small bowls of dipping sauces. You can even skewer a couple together with cocktail sticks for easy grabbing at parties. Adding little flags or labels if you’re serving different dips makes it fun and festive.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the fridge. They keep well for up to 2 days—you’ll want to reheat them to crisp the bacon back up before enjoying.

Freezing

I haven’t personally frozen these before, but if you want to try, wrap each pickle tightly in plastic wrap and place in a freezer-safe bag. Thaw them overnight in the refrigerator before reheating. Just keep in mind the bacon texture might change slightly after freezing.

Reheating

The best way I’ve found to reheat Bacon Wrapped Pickles with Cream Cheese Recipe is back in the oven at 375°F for 5-8 minutes. This crisps up the bacon perfectly without overcooking the cream cheese filling or sogging the pickles.

FAQs

Can I use whole pickles instead of spears for this Bacon Wrapped Pickles with Cream Cheese Recipe?

Absolutely! You can slice whole dill pickles lengthwise, hollow out the pulp, and fill them with cream cheese just like the spears. The baking time remains about the same. Just make sure the pieces aren’t too thick to cook evenly.
Do I need to precook the bacon before wrapping the pickles?

Nope, no need to precook the bacon. Wrapping the raw bacon around the cream cheese filled pickles and baking at 375°F crisps it up perfectly while melding all the flavors together.
What’s the best type of cream cheese to use?

Regular full-fat cream cheese works best for the right creamy texture and flavor. Be sure to soften it to room temperature so it spreads smoothly. You can also experiment with flavored cream cheeses if you like.
Can I make this recipe ahead of time?

Yes! You can assemble the pickle sandwiches up to a day ahead and store them in the fridge in an airtight container. When you’re ready, just bake as directed for fresh, crispy bacon wrapped pickles.
What dipping sauces go well with Bacon Wrapped Pickles with Cream Cheese Recipe?

Ranch, spicy mustard, or a smoky barbecue sauce make great dips. You can also serve them plain if you prefer, as they’re delicious on their own.

Final Thoughts

This Bacon Wrapped Pickles with Cream Cheese Recipe has become one of my go-to appetizers because it’s just so easy and reliably delicious every time. Whether you’re serving friends, family, or just want a tasty snack for yourself, these little bites deliver on flavor and fun. I highly recommend giving this recipe a try—you’ll be hooked just like we were at that first gathering!

Bacon Wrapped Pickles with Cream Cheese Recipe

★★★★★ 4.5 from 84 reviews

Author: Isabella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Print Recipe

Description

Crispy bacon wrapped pickle spears stuffed with creamy softened cream cheese make for a deliciously tangy and savory appetizer. This easy recipe pairs smoky bacon with crunchy dill pickles for a perfect bite-sized treat, baked to golden perfection in under 30 minutes.

Ingredients

Scale

Pickle Filling

12–14 dill pickle spears (Vlasic brand recommended)
6 ounces cream cheese, softened

Bacon Wrap

12–14 slices smoked bacon (Great Value brand recommended)

Instructions

Preheat Oven and Prepare Rack: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or heavy-duty aluminum foil. Place a wire cooling rack on top of the lined baking sheet and spray the rack with nonstick cooking spray to prevent sticking.
Hollow Out Pickle Spears: Use a small spoon to carefully scrape out the center of each dill pickle spear to create a hollow space for the filling.
Dry Pickles: Lay the hollowed pickle spears soft side down on a plate lined with paper towels. Pat them dry with another layer of paper towels to remove excess moisture, which helps the cream cheese stick better and ensures crispy bacon.
Fill Pickles with Cream Cheese: Using a butter knife, gently fill the hollowed part of each pickle with about 1 tablespoon of softened cream cheese. Smooth the cream cheese flat so it is evenly distributed.
Sandwich the Spears: Take two filled pickle spears and sandwich them cream cheese side together, forming a pickle “sandwich.”
Wrap with Bacon: Wrap one slice of bacon around the pickle sandwich, overlapping the slice toward the middle of the spears. Then wrap a second slice of bacon similarly, overlapping toward the end of the spears. Place each wrapped pickle sandwich on the sprayed wire rack. Repeat for all the pickles.
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: Remove from the oven and serve while warm, optionally with your favorite dipping sauce.

Notes

Storage: Keep leftover bacon wrapped pickles in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat leftovers in the oven at 375°F for 5-8 minutes until warmed through.
Make Ahead: Assemble the pickles and store them in an airtight container in the fridge up to 1 day before baking.
Tips: Use a wire rack for even cooking and crisp bacon. Pat pickles dry to avoid steaming. You can secure bacon with toothpicks if needed; serve with toothpicks or remove for presentation.
Variations: For whole dill pickles, slice down the center and hollow pulp before filling and wrapping as directed. Baking time remains the same.
Optional: Brush bacon tops with barbecue sauce, maple syrup, or fruit preserves before baking for added flavor.

Keywords: bacon wrapped pickles, bacon appetizer, cream cheese stuffed pickles, baked pickles, party appetizers, smoky bacon snack