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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon, tender dill spears, and a creamy center. Grill over medium heat until the bacon is crisp and visibly golden, then slice for that creamy filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears Patted dry so the bacon clings and crisps.
Cream cheese filling
  • 8 oz cream cheese Softened for easy stuffing.
Bacon wrap
  • 12 slices bacon Use enough slices to wrap each stuffed spear; keep thickness consistent.
Toothpick
  • 12 toothpicks For securing bacon during grilling; remove before serving.

Equipment

  • 1 grill

Method
 

Prep and stuff the pickles
  1. Cut a slit lengthwise in each pickle spear, stopping before cutting all the way through.
  2. Stuff each slit pickle spear with softened cream cheese.
Wrap and secure
  1. Wrap each stuffed pickle with a slice of bacon, then secure it with toothpicks.
Grill until crispy
  1. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy and browned.
  2. Remove the toothpicks before serving.

Notes

For the crispiest bite, pat the pickles very dry and keep cream cheese soft enough to fill without tearing the spear. Store leftovers in the refrigerator up to 3 days; reheat in a hot oven or on the grill briefly to re-crisp the bacon. Freezing isn’t recommended because the pickles can soften after thawing. For a lower-fat option, use reduced-fat cream cheese (texture may be slightly less rich).