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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese are a crowd-ready appetizer with crispy bacon and a creamy, tangy filling. Grill until the bacon turns crisp and golden while the pickle stays juicy and flavorful.
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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 ingredients
  • 12 dill pickle spears Patted dry before stuffing.
  • 8 oz cream cheese Softened so it spreads easily inside the pickles.
  • 12 bacon slices Use 1 slice per pickle spear.
  • 12 toothpicks For securing the bacon to the pickles during grilling.

Equipment

  • 1 grill

Method
 

Prep and stuff the pickles
  1. Cut a slit lengthwise in each dill pickle spear, stopping short so you don’t cut all the way through, which creates a pocket.
  2. Stuff each pickle spear with softened cream cheese, filling the slit so the cream cheese stays packed inside.
Wrap and secure
  1. Wrap each stuffed pickle with one slice of bacon, then secure it with a toothpick so the bacon stays in place.
Grill
  1. Grill the bacon-wrapped pickles 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 come out clean and ready to eat.

Notes

For the crispest bacon, pat the pickles very dry before stuffing so moisture doesn’t steam the bacon. Store leftovers in the refrigerator up to 3 days in a covered container; reheat on a grill pan or grill until warm. Freezing isn’t recommended because the pickles can soften further and the bacon texture can turn less crisp. Dietary swap: use turkey bacon for a lighter option while keeping the same stuffing and grilling steps.