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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon with a creamy filling and sweet-salty dill pickle bite. Grill until deeply browned and serve warm with the filling 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Pickles and filling
  • 12 dill pickle spears Pat dry before cutting to help the bacon crisp.
  • 8 oz cream cheese Soften so it will pipe or press easily into the pickles.
Bacon and serving
  • 12 bacon slices Use standard sliced bacon; wrap one piece per pickle.
  • 12 toothpicks For securing bacon; remove before serving.

Equipment

  • 1 grill

Method
 

Prepare the pickles
  1. Cut a slit lengthwise in each dill pickle spear without cutting all the way through, keeping the spear intact. The opening should be deep enough to hold filling.
  2. Stuff each pickle with softened cream cheese, pressing gently to fill the slit. Stop when the filling is slightly visible at the opening.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure it with a toothpick. Make sure the bacon overlaps slightly so it stays in place.
  2. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy and browned. Keep turning so every side renders and crisps evenly.
  3. Remove the toothpicks before serving. Serve warm so the cream cheese remains soft inside.

Notes

For the crispiest bacon, pat the pickles very dry before slicing so the surface isn’t wet. Store leftovers covered in the refrigerator for up to 3 days, then reheat on a grill or in a skillet over medium heat until warmed. Freeze not recommended because the pickles can soften after thawing; for a lighter option, use turkey bacon instead of pork bacon.