Bacon-Wrapped Pickle Bites top de-seeded dill pickles with a mix of cream cheese, dried dill, and pepper, then wrap each one in a slice of bacon and bake it until crispy. The bacon bakes first until it is lightly cooked but still pliable, so it wraps easily around each pickle and crisps up in a second 7-minute bake on the same baking sheet. Blotting each pickle with a paper towel after you scoop out the seeds removes the excess moisture before the cream cheese goes on. Five ingredients make 12 bites in about 30 minutes, each held together with a toothpick for a party appetizer.
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Frequently asked questions
What are dill pickle halves?
They are dill pickles that come already cut in half, the way they are sold in some jars. The recipe uses 6 of them, and each one gets cut in half again after the seeds come out, which gives you 12 pieces for the 12 slices of bacon.
Why does the bacon cook before it gets wrapped around the pickles?
The first bake, about 13 minutes at 450 degrees, cooks the bacon lightly while it is still pliable enough to wrap. Once it is wrapped around the pickle, it needs about 7 more minutes in the oven on the same baking sheet to turn crispy.
Why do the pickle seeds come out?
Scooping out the seeds with a spoon and blotting each pickle with a paper towel removes the excess moisture, which gives the cream cheese mixture a drier surface to sit on.
Why you’ll love these pickle bites
- About 30 minutes from start to finish, and all of the cooking happens on one baking sheet
- Five ingredients: bacon, dill pickles, cream cheese, dried dill, and pepper
- Tangy pickle, a creamy dill filling, and crispy bacon in every bite
- The recipe makes 12 bites held together with toothpicks, so they are easy to set out as a party appetizer
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Bacon-Wrapped Pickle Bites
Ingredients
- 12 bacon slices
- 6 dill pickle halves
- 4 oz cream cheese, softened
- 1 ½ tsp dried dill
- ¼ tsp pepper
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Arrange bacon slices in a single layer on the prepared baking sheet and bake until lightly cooked but still pliable, about 13 minutes, depending on thickness of bacon.
- While bacon cooks, using a spoon, de-seed pickles. Blot each de-seeded pickle with a paper towel to remove any excess moisture then, using a knife, slice each pickle half in half again to make 12 pieces.
- Remove baking sheet of bacon from oven. Do not turn oven off. Transfer bacon to paper towel-lined plate to de-grease.
- In a mixing bowl, combine cream cheese, dill, and pepper. Spoon and flatten mixture atop each pickle then wrap each pickle with bacon and secure bacon with a toothpick. Transfer bacon-wrapped pickles to baking sheet used to cook bacon then transfer baking sheet back to oven and bake until bacon is crispy, about 7 minutes.
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