Bacon Pickle Boats Stuffed With Cream Cheese
These Bacon Pickle Boats Stuffed With Cream Cheese (aka pickle poppers) are a perfect party or game day appetizer that can be made in under 1 hour. If you love jalapeño poppers, this low-carb and gluten-free pickle-based variation is sure to be a winner!
Servings: 12 pickle boats
Ingredients
Pickle Boats:
- 6 whole dill pickles ~210g
- ¼ cup + 2 Tablespoons 3 oz cream cheese, softened
- ¼ cup + 3 Tablespoons 49g shredded cheddar cheese
- ½ teaspoon dried dill
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 12 small bacon slices ~275g
Ranch:
- ½ cup 120g mayonnaise
- ¼ cup 60g sour cream
- 2 Tablespoons 30mL heavy whipping cream
- 1 ½ teaspoons 7g apple cider vinegar
- 2 tsp dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ¼ teaspoon onion powder
- ⅛ teaspoon pepper
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Pickle Boats: Slice large dill pickles in half lengthwise. Scoop out seeds of each pickle half with small spoon or teaspoon measuring spoon.
- In a mixing bowl, mix together cream cheese, shredded cheddar, and spices. Spoon mixture into dill pickle halves, wrap each with bacon as tightly as possible to avoid mixture spilling out, and transfer each to prepared baking sheet. Transfer baking sheet to oven to bake until bacon is just crispy, about 25-30 minutes, flipping each over after 15 minutes to ensure bacon crisps up on all sides.
- Ranch: While pickles bake, in a mixing bowl, mix together all ingredients. Set aside.
- Final Steps: With pan of pickles still in oven, turn oven broiler on and broil until desired crispiness of bacon is reached, about 1-3 minutes, watching carefully to ensure they do not burn. Remove pan from oven, allow pickles to cool slightly, before serving with prepared ranch.
Notes
Net Carbs: Each serving contains 1.6 grams of net carbs. 1 pickle boat + ~1 Tablespoon ranch is equivalent to 1 serving and the recipe yields 12 servings.
Storage: Store the pickle boats in the refrigerator in an airtight container for up to 3 days.