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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon on the outside and a creamy filling inside. Grill over medium heat until the bacon is crisp and golden, then cut to show the creamy center.
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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 Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears Pat dry before stuffing to help bacon crisp.
Cream cheese
  • 8 oz cream cheese Soften for easy stuffing.
Bacon
  • 12 slice bacon Use 1 slice per stuffed pickle.
Toothpicks
  • 12 toothpicks Use to secure bacon; remove before serving.

Method
 

Prep and stuff
  1. Cut a slit lengthwise in each pickle spear without cutting all the way through. The cut should open like a pocket while keeping the spear intact.
  2. Stuff each pickle with softened cream cheese. Press gently so the filling sits inside and doesn’t fall out.
  3. Wrap each stuffed pickle with a slice of bacon and secure with toothpicks. Aim for full coverage with a tight wrap so it holds during grilling.
Grill
  1. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy. Look for deep golden-brown bacon edges and a sizzling, set surface.
  2. Remove toothpicks before serving. The filling should be creamy and visible when cut.

Notes

For best crispness, pat the pickle spears very dry before stuffing so the bacon browns instead of steaming. Store leftover bacon-wrapped pickles in the fridge up to 3 days in a covered container; rewarm in a skillet over medium heat until bacon is crisp again. Freezing is not recommended because the pickles can soften and the bacon texture may degrade. For a lower-fat option, use turkey bacon in the same method.