Bacon-Wrapped Pickles (Pickle Poppers)
Take your low-carb finger-food game to the next level with these salty, tangy, cheesy, smoky bites of pickle-based heaven!
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
Calories: 96kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 3gSodium: 429mgFiber: 0.4g
Tried this recipe?Let us know how it was!