Bacon Wrapped Pickles

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Bacon Wrapped Pickles are a keto-friendly appetizer or snack if you’re looking to cut back on carbs! Serve with a side of dipping sauce for a delicous crowd-pleasing finger food!

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

Servings: whole bacon wrapped pickles

Calories: 120kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

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.

Tips:

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.

Nutrition