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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese are packed with a creamy center and finished with crispy bacon. Grill them until the bacon is deeply crisp, turning frequently, so the filling stays visible and the pickles heat through.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

dill pickle spears
  • 12 dill pickle spears patted dry
cream cheese
  • 8 oz cream cheese softened
bacon
  • 12 bacon slices
toothpicks
  • 1 toothpicks

Equipment

  • 1 grill

Method
 

Prep the pickles and filling
  1. Cut a slit lengthwise in each dill pickle spear, stopping before you cut all the way through. This leaves a hinge so the pickle can hold the cream cheese.
  2. Stuff each pickle spear with softened cream cheese. Fill each slit generously so the creamy filling will show when cut.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure it with toothpicks. Press the bacon edges to help it stay snug as it grills.
  2. Grill the bacon-wrapped pickles over medium heat for 15-20 minutes, turning frequently until the bacon is crispy. Look for deep golden-brown bacon and a sizzling surface as the cue.
  3. Remove the toothpicks before serving. Serve immediately while the bacon is at peak crispness.

Notes

Pro tip: keep the pickles patted very dry so the bacon browns instead of steaming. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the pickles and cream cheese texture can soften. For a lower-fat option, use turkey bacon slices instead of regular bacon.