Description
These Dill Pickle Bacon Shots transform ordinary pickles into extraordinary appetizers by wrapping them in crispy bacon and filling them with a creamy herb-infused cheese mixture. Perfect for game day, cocktail parties, or any gathering where you want to impress your guests with a unique, flavor-packed bite that combines tangy, smoky, and creamy elements in one delicious package.
Ingredients
Scale
- 6 large dill pickles (whole, not spears)
- 12 slices of bacon (regular thickness, not thick-cut)
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon green onion, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 24 toothpicks
- Fresh dill sprigs for garnish
- Paprika for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
- Pat pickles dry with paper towels. Cut each pickle in half crosswise to create 12 shorter cylindrical pieces.
- Using a small melon baller or measuring spoon, carefully hollow out each pickle half, leaving about 1/4-inch wall and bottom. Pat hollow pickle halves dry again.
- Wrap each hollow pickle half with a slice of bacon, starting at the bottom and spiraling upward with slight overlap.
- Secure bacon with toothpicks – typically two per pickle shot on opposite sides.
- Arrange bacon-wrapped pickles upright on the wire rack with hollow end facing up.
- Bake for 20-25 minutes until bacon is crispy and golden brown. If needed, broil for final 1-2 minutes for extra crispiness.
- While pickles are baking, combine softened cream cheese and sour cream in a medium bowl, mixing until smooth.
- Add shredded cheddar, chopped dill, green onion, garlic, paprika, black pepper, and cayenne (if using). Mix thoroughly.
- Transfer mixture to a piping bag with star tip or zip-top bag with corner snipped.
- Remove bacon-wrapped pickles from oven and let cool for 5 minutes. Carefully remove toothpicks.
- Fill each hollow pickle with cream cheese mixture, piping or spooning slightly above the rim.
- Garnish each with a small sprig of fresh dill and light dusting of paprika.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Choose large, firm pickles for best results. Avoid pickles that are too soft or too small.
- Make sure to thoroughly dry pickles before wrapping with bacon to ensure crispy results.
- The bacon-wrapped pickles can be prepared and baked up to one day ahead. Reheat at 350°F for 5-7 minutes to re-crisp before filling.
- The cream cheese filling can be made up to two days in advance and refrigerated.
- Fully assembled pickle shots are best served within 4 hours of preparation to maintain bacon crispness.
- For easier piping, make sure cream cheese is fully softened before mixing.
- For a spicier version, add chopped jalapeños to the filling mixture.
- Prep Time: 25
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shot
- Calories: 165
- Sugar: 1g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
Keywords: pickle appetizer, bacon wrapped pickles, pickle shots, keto appetizer, low carb appetizer, party food, game day snack, savory shots