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