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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon around tangy dill pickles with a creamy center. Grill them over medium heat for 15–20 minutes, turning often, so the bacon turns crunchy and golden.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Bacon-wrapped pickle bites
  • 12 dill pickle spears Pat dry before stuffing to help the filling stay put.
  • 8 oz cream cheese Softened for easy spreading into the pickle slits.
  • 12 bacon slices Use standard-cut bacon; wrap each pickle completely.
  • 1 toothpicks For securing bacon; remove before serving.

Equipment

  • 1 grill

Method
 

Prep and stuff
  1. Cut a slit lengthwise in each dill pickle spear without cutting all the way through, leaving the spear intact like a pocket.
  2. Stuff each slit with softened cream cheese, pressing gently so the filling is visible at the opening when filled.
Wrap and grill
  1. Wrap each cream-cheese-stuffed pickle with a slice of bacon and secure with toothpicks so the bacon overlaps slightly and stays in place.
  2. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy and the edges look browned.
  3. Remove the toothpicks before serving.

Notes

For the best crisp, pat the pickles very dry before adding cream cheese so the bacon browns instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on the grill or in a skillet until the bacon is crisp again. Freezing isn’t recommended because the pickles can soften. For a lower-fat option, use reduced-fat cream cheese while keeping the same grilling time.