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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy, grilled snack bites with creamy filling peeking out when sliced. Dill pickle spears stay tender while bacon turns crisp over medium heat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears patted dry
Cream cheese filling
  • 8 oz cream cheese softened
Bacon wrap
  • 12 bacon slices
Securing tools
  • 12 toothpicks

Method
 

Prepare the pickles
  1. Cut a slit lengthwise in each dill pickle spear, without cutting all the way through. Keep the spear intact so it can be stuffed.
  2. Stuff each slit in the dill pickle spear with softened cream cheese. Press gently until the filling sits inside each spear.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure it with a toothpick. Make sure the seam of bacon stays closed.
  2. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy. Serve immediately after removing toothpicks.

Notes

Pro tip: pat the pickles dry so the bacon crisps instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat in a skillet or on the grill until bacon is crisp again. Freezing isn’t recommended because the pickles and cream cheese filling can change texture. For a lighter swap, use turkey bacon slices in place of bacon while keeping the same grilling time.