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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles with cream cheese filling—crispy bacon outside and tangy dill inside. Grill over medium heat until the bacon turns golden and crackly, and serve with the creamy center visible when cut.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears patted dry
Cream cheese
  • 8 oz cream cheese softened
Bacon
  • 12 bacon slices sliced
Toothpicks
  • 1 toothpicks

Method
 

Prepare and stuff the pickles
  1. Cut a slit lengthwise in each pickle spear without cutting all the way through, keeping the spear intact. The slit should open enough for filling but not separate the pickle.
  2. Stuff each pickle with cream cheese. Fill each slit so the creamy filling is visible at the opening.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure with toothpicks. Press the bacon gently so it clings as it cooks.
  2. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy. Look for deep golden-brown bacon and some crisp edges.
  3. Remove toothpicks before serving. Serve immediately while the bacon is crisp.

Notes

For the crispiest results, keep the pickles well patted dry and use softened cream cheese so it fills quickly without tearing the slit. Store leftovers in the refrigerator up to 3 days, but note the bacon may soften when chilled. Freezing isn’t recommended because the pickles can become watery after thawing. If you want a lighter option, use low-fat cream cheese and leaner bacon.