Go Back

Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese—crispy bacon outside and creamy filling inside. Grill the spears over medium heat until the bacon is deeply browned and turn often for even crisping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 dill pickle spears Pat dry so the bacon clings and crisps.
  • 8 oz cream cheese Soften for easy stuffing.
  • 12 slices bacon Use thin-cut for faster, crisp grilling.
  • 1 toothpicks For securing bacon while grilling; remove before serving.

Method
 

Prepare the pickles
  1. Cut a slit lengthwise in each dill pickle spear without cutting all the way through, keeping the spear intact.
  2. Stuff each slit with cream cheese so a small mound is visible at the opening.
Wrap and secure
  1. Wrap each stuffed pickle with a slice of bacon, then secure with toothpicks so the bacon stays in place.
Grill
  1. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy and browned.
  2. Remove the toothpicks before serving so the bacon-wrapped pickles are ready to eat.

Notes

Pro tip: pat the pickle spears very dry before stuffing so the bacon adheres and the filling stays creamy. Store leftover bacon-wrapped pickles in the refrigerator for up to 3 days; reheat on a grill pan or skillet until warmed through (not freezer-friendly). For a lighter option, use reduced-fat cream cheese—texture stays creamy, though the filling may be slightly softer.