Take your low-carb finger-food game to the next level with these salty, tangy, cheesy, smoky bites of pickle-based heaven!
I love finger foods. Anything I can eat with my hands—without looking too much like a barbarian—makes me happy. Food somehow seems to taste better when there’s no fork or knife involved.
I also adore pickles. They were on the table at every meal while I was growing up. My dad liked the bread-and-butter kind, but my preference has always been dill. There’s something about that snappy flavor that’s both refreshing and satisfying to me.
This bacon-wrapped pickles recipe combines those two loves—then ups the ante by bringing in bacon, another of my faves! Each bite is a little bit of heaven, delivering smoky and savory bacon, gooey cheese, and the bright brine of a pickle directly from my hand to my mouth.
Plus, this dish comes together in less than an hour. I make it whenever we have friends over for drinks or a party, and it’s always a huge hit, even with friends who claim to not like pickles all that much. Whether you’re looking for an inventive snack or you want to level up your entertaining game, this appetizer is a winner!
These poppers were made for dipping
This dish delivers a lot of flavor on its own. But you can’t go wrong with even more flavor! I like to serve these poppers with a few dipping sauces. That way, my guests can try a variety of flavor combinations.
A low-carb Keto BBQ Sauce is standard. It brings in just the right amount of smoky tang to complement the bacon. If you want to keep it chill, opt for a creamy, dreamy Cottage Cheese Dip or this cool and zesty Keto Ranch Dressing Recipe. Or go in a different direction by pairing your poppers with a rich and decadent Keto Queso. Of course, if you’re really into all things pickle, this Easy Keto Dill Pickle Dip is a must.
How do I store leftovers?
Let the poppers cool completely before storing them, but don’t leave them at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days. Freezing this dish for up to 1 month is possible, but not ideal—the texture of pickles can become mushy once thawed, and the bacon will lose its crispness. If you must freeze them, place cooled poppers in a single layer on a baking sheet, freeze them until firm, then transfer them to an airtight container or freezer bag. Thaw overnight in the fridge. You can enjoy leftovers cold from the fridge, but expect a chewier texture. I find it best to pop them into a preheated 375°F oven for 5 to 8 minutes to restore some crispness and heat the filling evenly. Avoid microwaving if possible, as it makes the pickles softer and the bacon rubbery.
Similar recipes to try
Hungry for more low-carb finger foods that elevate your appetizer spread? This Delicious Fried Calamari Recipe is sure to wow your seafood-loving guests. This Keto Stuffed Mushrooms Recipe features savory ham and lots of gooey cheese studded with green onions. Bring the bold flavor of pork rinds to the buffet table with this Keto Mozzarella Cheese Sticks Recipe. And add a sweet little crunch to your munchies with this Keto Candied Pecans Recipe.
Bacon-Wrapped Pickles (Pickle Poppers)
Ingredients
- 32 ounces whole dill pickles standard size, not jumbo, about 10-12 pickles
- 4 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup cheddar cheese shredded
- 10 ounces bacon raw, about 10-12 strips
Instructions
- Preheat oven to 450°F. Position the topmost rack in the upper third of the oven. Line a baking sheet with foil and place a baking rack on top. Spray the rack with nonstick cooking spray. Set aside.
- Prepare the pickles by slicing them in half lengthwise. Use the edge of a small spoon to scrape out the center of the pickle, creating a shell. Save the scraped-out pickle bits in a small bowl.
- Pat the pickle shells dry with paper towels.
- In a small bowl, mix together the cream cheese, mayonnaise, shredded cheddar cheese, and 1 tablespoon of the reserved pickle bits.
- Fill each pickle shell with about 1 tablespoon of the cheese mixture.
- Cut the bacon slices in half lengthwise. Wrap one cut slice around each stuffed pickle. Place the wrapped and stuffed pickles on the prepared baking rack.
- Bake for about 12-18 minutes, depending on the thickness of your bacon and your crispness preference. Look for the cheese filling to become bubbly and the bacon to develop a deep golden brown color. If you want crispier bacon, let them cook 1-2 minutes longer, but keep a close eye on them to prevent burning.
- Remove from oven and let the pickles cool for 2-5 minutes before serving.
NUTRITION
Serving: 2g
Calories: 142kcal
Carbohydrates: 0.6g
Protein: 4.7g
Fat: 13.7g
Sodium: 877mg
Serving 2g ?
Thanks Ten, I have fixed the nutrition information.
My family loved this! I made them one time and now I get asked to make them for every event that requires an appetizer. They are amazing! To make it a little easier I use bacon crumbles instead of wrapping them in bacon.
That’s great, thanks Leesa!