More pickles, please! These smoked Bacon Wrapped Pickles are the perfect snack or appetizer for keto, gluten free, or low carb lifestyles. Salty spears stuffed with cream cheese and baked sandwich-style will always be a hit when wrapped in smoky meat slices.
Easy Bacon Wrapped Pickles AKA Pickle Fries
This Bacon-Wrapped Pickles recipe may be popular with the low-carb crowd, but it’s loved just as much by those not following a keto-friendly diet or cutting back on carbs. Easy to make with only three ingredients, each tangy, salty spear complements the smoky, savory bacon. It’s the best flavor combination, especially when stuffed with cream cheese!
What could be better than soft cream cheese sitting inside a scooped-out pickle sandwich, wrapped with a slice of salty bacon, and baked until golden brown and crispy? If pickle fries and pickle chips can replace a potato, imagine what other recipes I can come up with (hint: Kool Aid Pickles, Air Fryer Pickles)!
Preparing stuffed pickles surrounded by bacon sounds quirky, but trust me when I tell you that pickles and bacon are a perfect pair!
While bacon wrapped dates are delicious and asparagus wrapped in bacon can make a veggie more desirable, this bacon wrapped pickle spears recipe is a fun, guilt-free snack for game day or as a side dish with dinner.
Ingredients Notes
- Dill pickle spears: You can substitute whole dill pickles for the spears if you prefer. I used Vlasic brand to bake my snacks. The number of spears may vary depending on the brand you choose. You can also substitute sweet pickles for these bacon-wrapped dill pickles.
- Cream cheese: Make sure your cream cheese is softened so that it’s easy to spread.
- Smoked bacon: For this recipe, you will want to use classic-cut bacon. Using thick-cut bacon will leave you with a chewy texture instead of the crispy bacon texture. Thinner-cut slices are more flexible, making them ideal for wrapping. And because thin slices cook faster than thick-cut bacon, you will reduce the risk of overcooking.
See the recipe card for full information on ingredients and quantities.
How to Make Bacon Wrapped Pickles
- Scoop The Spears: Scrape out the center of each pickle spear.
- Pat The Pickles Dry: Lay the hollowed pickle spears, soft side down, on a paper towel. Pat dry with another layer of paper towels.
- Sandwich The Spears: Fill the hollowed part of the pickle with cream cheese and smooth flat. Top with a second filled pickle spear, so the cream cheese sides are together.
- Wrap: Wrap slices of bacon around each pickle “sandwich.”
- Bake: Bake at 375 degrees Fahrenheit for 25-30 minutes, or until golden brown.
- Serve: Serve with dipping sauce on the side. Enjoy!
Serving Suggestions
Prepare bacon-wrapped pickles as an appetizer, snack, side dish, or main meal. They taste delicious when served with sauce for dipping. Some of my favorites include ranch, blue cheese dressing, buffalo, and even dill pickle dip.
Tips & Variations
- Prepare the Baking Pan: Line a baking sheet with parchment paper or heavy-duty aluminum foil. Then, lay a wire cooling rack over the lined baking sheet and spray the rack with nonstick cooking spray.
- Pat The Pickles Dry: Make sure to use paper towels to pat the pickles dry. This will ensure the cream cheese adheres properly and the bacon crisps up without being steamed by the extra moisture.
- Baking the Bacon Pickles: Please remember that all ovens cook differently, so begin checking on the pickles wrapped in bacon at the 22-minute mark.
- Toothpick Tip: Feel free to secure the bacon with a toothpick. You can serve your pickles with the toothpicks intact or remove them for a more polished presentation.
- Swap The Spear: If you substitute whole dill pickles for the spears, slice the pickles down the center and hollow out the pulp. Fill and wrap as instructed above. Bake time will be the same as instructed.
- Grab a Glaze: Before baking, you can brush the top of the bacon with barbecue sauce, maple syrup, or fruit preserves.
Proper Storage
- To Store: Any leftover pickles wrapped in bacon can be stored in an airtight container in the refrigerator for up to 2 days.
- To Reheat: You can reheat the pickles in the oven at 375 degrees for 5-8 minutes.
- Make Ahead: You can prepare your pickles up to a day in advance. Assemble the pickle sandwiches according to the directions, place them into an airtight container, and store them in the refrigerator. When you’re ready to bake, place the bacon wrapped pickles on a baking sheet and bake as directed.
More Easy Snack Recipes
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Bacon Wrapped Pickles
Ingredients
- 12-14 dill pickle spears I used Vlasic brand. The number of spears may vary
- 6 ounces cream cheese softened
- 12-14 slices of smoked bacon I used the Great Value brand
Instructions
- Preheat the oven to 375*F. Line a baking sheet with parchment paper or heavy duty aluminum foil. Lay a wire cooling rack over the lined baking sheet. Spray the rack with nonstick cooking spray.
- Use a small spoon to carefully scrape out the center of each of the dill pickle spears.12-14 dill pickle spears
- Line a plate with paper towels.
- Lay the hollowed pickle spears soft side down. Pat the pickles dry with another layer of paper towels. This will ensure the cream cheese adheres properly and the bacon crisps up without being steamed by the extra moisture.
- Use a butter knife to gently fill the hollowed out part of the pickle with 1 tablespoon of the cream cheese. Be sure to smooth the cream cheese flat.6 ounces cream cheese
- Next sandwich 2 filled pickle spears cream cheese sides together.
- Wrap 1 slice of bacon around each pickle “sandwich”, be sure to overlap the slice of bacon to the middle of the spear sandwich. Wrap the 2nd slice of bacon the same way to the end of the spear. Place each bacon wrapped pickle onto the sprayed rack. Repeat for remaining pickles.12-14 slices of smoked bacon
- Bake for 25-30 minutes, or until golden brown. (Please remember that all ovens cook differently, so begin checking on the bacon wrapped pickles at the 22 minute mark) Remove from the oven and serve with your choice of dipping sauce.
Jenn’s Notes
- To Store: Store any leftover pickles wrapped in bacon in an airtight container in the refrigerator for up to 2 days.
- To Reheat: You can reheat the pickles in the oven at 375 degrees for 5-8 minutes.
- Make Ahead: You can prepare your pickles up to a day in advance. Assemble the pickle sandwiches according to the directions, place them into an airtight container, and store them in the refrigerator. When you’re ready to bake, place the bacon wrapped pickles on a baking sheet and bake as directed.
- Line a baking sheet with parchment paper or heavy duty aluminum foil. Then lay a wire cooling rack over the lined baking sheet and spray the rack with nonstick cooking spray.
- Make sure to use paper towels to pat the pickles dry. This will ensure the cream cheese adheres properly and the bacon crisps up without being steamed by the extra moisture.
- Please remember that all ovens cook differently, so begin checking on the pickles wrapped in bacon at the 22 minute mark.
- Feel free to secure the bacon with a toothpick. You can serve your pickles with the toothpicks intact, or remove them for a more polished presentation.
- If you substitute whole dill pickles for the spears, simply slice the pickles down the center and hollow out the pulp. Fill and wrap as instructed above. Bake time will be the same as instructed.
- You can brush the top of the bacon with barbecue sauce, maple syrup or fruit preserves before baking.
