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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon outside and a creamy filling inside. Grill them over medium heat until the bacon is crisp and the filling stays smooth when you 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: 245
Ingredients Method Notes

Ingredients
  

Pickle spears
  • 12 dill pickle spears Patted dry
Cream cheese filling
  • 8 oz cream cheese Softened
Bacon
  • 12 slices bacon
Assembly
  • 12 toothpicks For securing

Method
 

Prep the pickles and filling
  1. Cut a slit lengthwise in each dill pickle spear without cutting all the way through, keeping the spear intact. Make the opening deep enough to hold the filling.
  2. Stuff each slit in the pickle with softened cream cheese until filled. Aim for an even, compact mound so it doesn’t leak out while grilling.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon, overlapping slightly as needed. Secure the bacon with a toothpick so it stays in place during grilling.
  2. Grill the bacon-wrapped pickles over medium heat for 15-20 minutes, turning frequently. Continue until the bacon is crispy with browned edges.
  3. Remove the toothpicks before serving. Serve hot so the cream cheese filling stays creamy.

Notes

Pro tip: pat the pickle spears very dry so the bacon crisps instead of steaming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over medium heat until bacon firms up again. Freezing isn’t recommended because the pickle texture softens after thawing. Dietary swap: use turkey bacon instead of regular bacon for a lighter option.