Introduction
Saw these on Facebook. Looked good. Made it my own. Simple as that.
Ingredients
- Whole dill pickles (halved)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1–2 tbsp BBQ seasoning (or your favorite blend)
- 1 tsp garlic powder
- 1 tsp onion powder
- Bacon (thin cut works best)
- Optional: a dash of smoked paprika or liquid smoke
Instructions
- Preheat oven to 325°F. Line a baking sheet with foil and place a wire rack on top.
- Pat pickles dry really well—this matters more than you think.
- In a bowl, mix cream cheese, shredded cheddar, BBQ seasoning, garlic powder, and onion powder until smooth.
- Spoon or pipe the mixture into the hollow of each pickle.
- Wrap each stuffed pickle with bacon, securing with a toothpick if needed.
- Place on the wire rack and bake at 325°F for about 25-ish minutes.
- Increase oven temp to 400°F and cook another 10–15-ish minutes until the bacon starts to crisp.
- Finish under the broiler for about 2 minutes to get that final crisp.
Results
These fall into the category of “this shouldn’t work…but it absolutely does.”
You get the crunch and tang from the pickle, the creamy, cheesy center, and then the salty bacon wrapping it all together. It’s a lot—but in a good way.
The BBQ seasoning gives it that extra layer that makes it feel less like a random snack and more like something intentional. A little smoky, a little savory, a little chaotic.
Also, the low-then-high heat situation? That was the move. It gave the bacon time to cook through before crisping up, instead of rushing it and ending up with that weird half-done texture.
And honestly? They disappeared faster than I expected. Which is always the real review.
Storage
Refrigerator:
Store in an airtight container.
Keeps up to 3 days.
Reheat in the oven or air fryer to bring the bacon back to life.
Freezer:
Not recommended. The pickles get weird. Trust me.
Leave a Reply