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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles stuffed with cream cheese are grilled until the bacon turns crisp and golden while the filling stays creamy. Cut a lengthwise slit in each dill spear, stuff, then wrap and grill for a sweet-and-savory party appetizer with visible filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears Patted dry before slicing.
Cream cheese
  • 8 oz cream cheese Soften until easy to stuff.
Bacon
  • 12 slices bacon Use 1 slice per stuffed pickle.
Toothpicks
  • 12 toothpicks Use to secure bacon; remove before serving.

Method
 

Prep the pickles
  1. Cut a slit lengthwise in each dill pickle spear without cutting all the way through. Keep the spear intact so it can hold the filling.
  2. Stuff each slit-open pickle with softened cream cheese. Add enough cream cheese so it’s visible when wrapped.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure it with a toothpick. Press gently so the bacon holds as it cooks.
  2. Grill the bacon-wrapped pickles over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy. Watch for deep golden-brown edges as the visual cue.
  3. Remove the toothpicks before serving. Serve immediately while the bacon stays crisp.

Notes

For easier stuffing, soften the cream cheese at room temperature for about 15–20 minutes before you start. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a grill or skillet to help re-crisp the bacon. Freezing isn’t recommended because the pickles can soften after thawing. For a lighter option, use turkey bacon in the same amount for a lower-fat swap.