Recipe
Bacon-Wrapped Pickles
Tangy dill pickle spears filled with cream cheese, paired into pickle sandwiches and wrapped in bacon until crisp.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Heat the oven to 190°C/170°C fan/gas 5. Line a baking tray with foil or baking parchment, set a wire rack on top and lightly grease the rack.
Use a small spoon to hollow out the soft centre of each pickle spear, taking care not to split the outside. Arrange them cut-side down on kitchen paper and pat them thoroughly dry.
Fill each hollowed spear with about 1 tablespoon of softened cream cheese, then smooth the filling level with the surface.
Pair the filled spears with their cream-cheese sides together. Wrap two bacon rashers around each pickle sandwich, overlapping them slightly to cover the centre and ends. Secure with cocktail sticks if needed.
Place the wrapped pickles on the rack with space between them. Bake for 25–30 minutes, checking from 22 minutes, until the bacon is golden and crisp. Turn them once if the underside needs more colour.
Rest for a few minutes, remove any cocktail sticks, and serve warm with ranch dressing, honey mustard or another dipping sauce.
Notes
Regular or thin-cut bacon cooks more reliably than thick-cut; partially cook thick bacon first if that is all you have.
Flavoured cream cheese, chopped chives, garlic powder or a pinch of cayenne make easy variations.
Cool leftovers promptly, refrigerate for up to 2 days, and reheat in a hot oven for the best texture.
About this recipe
These bacon-wrapped pickles turn a few bold ingredients into a properly moreish party snack. Tangy dill pickle spears are filled with smooth cream cheese, joined together and wrapped in smoky bacon before baking until golden and crisp.
They are best served warm with ranch dressing, honey mustard or a spicy dip. Drying the pickles well and using a wire rack makes a noticeable difference, helping the filling stay in place while the bacon cooks evenly.
