Go Back

Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese are grilled until the bacon turns crisp while the creamy filling stays rich. Each dill spear gets a slit, filled, then wrapped, so you get sweet-and-savory crunch in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 1200
Ingredients Equipment Method Notes

Ingredients
  

Pickle and cream cheese filling
  • 12 dill pickle spears Pat dry thoroughly to help the bacon crisp.
  • 8 oz cream cheese Soften for easy stuffing.
Bacon wrapping
  • 12 bacon slices Use bacon slices sized to wrap each pickle spear.
  • 12 toothpicks Use to secure bacon; remove before serving.

Equipment

  • 1 grill

Method
 

Prepare the pickles
  1. Cut a slit lengthwise in each dill pickle spear, stopping short so you don’t cut all the way through; lay them on a tray for easy filling and make sure the inside pocket stays intact.
  2. Stuff each slit with cream cheese, packing it into the cavity so it’s visible when cut.
Wrap with bacon
  1. Wrap each stuffed pickle with a slice of bacon, overlapping slightly, then secure with a toothpick so the bacon doesn’t unravel.
Grill until crispy
  1. Grill over medium heat for 15-20 minutes, turning frequently with tongs, until the bacon is deep golden and crisp at the edges.
  2. Remove the toothpicks before serving and serve immediately while the bacon is hot and crackly.

Notes

For the crispiest bacon, pat the pickle spears very dry and keep them on the grill only until the bacon is crisp—overcooking can dry out the filling. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a hot grill or skillet until warmed through (toothpicks removed). Freezing isn’t recommended because the pickles can soften after thawing. For a lighter option, use turkey bacon instead of pork bacon and grill until crisp, keeping the cream cheese stuffing the same.