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Bacon Wrapped Pickles Stuffed With Cream Cheese

Bacon wrapped pickles with cream cheese stuffing are grilled until the bacon turns crispy while the pickle stays tangy. Each spear is slit, filled, wrapped, and secured so the creamy center shows when you cut into a piece.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Dill pickle spears
  • 12 dill pickle spears Patted dry before stuffing to help the filling hold and the bacon crisp.
Cream cheese
  • 8 oz cream cheese Softened so it spreads easily into each pickle.
Bacon
  • 12 bacon slices Use 1 slice per stuffed pickle; bacon should fit snugly for even crisping.
Toothpicks
  • 12 toothpicks Used to secure bacon; remove before serving.

Method
 

Prep and stuff
  1. Cut a slit lengthwise in each pickle spear without cutting all the way through, leaving the spear intact for filling.
  2. Stuff each pickle with softened cream cheese so the creamy filling sits inside the slit.
Wrap and grill
  1. Wrap each stuffed pickle with a slice of bacon and secure with a toothpick so the bacon holds in place while grilling.
  2. Grill over medium heat for 15-20 minutes, turning frequently, until the bacon is crispy (look for dark golden edges and crisp texture).
Serve
  1. Remove toothpicks before serving so each piece is ready to eat.

Notes

For best crisping, make sure the pickle spears are patted very dry before stuffing. Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the bacon may soften; reheat briefly on a hot grill or in a skillet. Freezing is not recommended because the pickles can release moisture after thawing. Dietary swap: use turkey bacon for a lighter option with similar wrap-and-grill timing.