Easy Bacon-Wrapped Pickle Poppers Recipe
Published Jan 09, 2025
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Move over jalapeno poppers! These pickle poppers are stuffed with creamy, cheesy goodness and wrapped in crispy bacon. They’re perfect for a family gathering, movie night, or just because. Made with simple ingredients and a straightforward process, this simple recipe will have everyone coming back for more.
Why You’ll Love These Bacon-Wrapped Pickles
This recipe is inspired by my love for fried pickles and my obsession with all things bacon-wrapped! Whether I’m hosting a casual gathering or prepping snacks for game day, these pickle poppers always steal the show. The combination of crispy bacon and tangy pickles delivers an irresistible texture and flavor in every bite. I make a homemade ranch seasoning mix that I use in this recipe that is super easy but you can totally buy a packet of ranch dressing mix from the store if you prefer!
You can also make these dairy-free, keto, or tailored to your specific taste preferences and dietary needs. Best of all, the steps are straightforward and foolproof, so you’ll have a tray of golden brown little snacks that are ready in no time! Once they’re done dip them in your favorite sauce for the ultimate appetizer.
Ingredient Notes
- Baby Dill Pickles: The crisp, tangy pickles serve as the perfect base, providing a bold flavor and crunch. Feel free to try small cucumbers or zucchini for a milder alternative.
- Bacon: Wraps the pickles in savory goodness, adding a smoky, salty flavor. Turkey bacon or prosciutto work well as substitutes.
- Cream Cheese: Creates a creamy filling that balances all of the flavors. Swap with dairy-free cream cheese if needed.
- Shredded Cheddar Cheese: Adds melty richness to the filling. Use a dairy-free cheese alternative if needed.
- Green Onions: Brings a fresh, slightly sharp flavor to the mix. Substitute chives if desired.
- Ranch Seasoning: Elevates the filling with herby, savory notes. Skip the grocery store and make homemade ranch seasoning!
- Onion Powder: Adds depth and a subtle oniony sweetness.
- Garlic Powder: Brings a warm, garlicky kick that enhances the overall flavor.
- Salt and black pepper: Adjust to taste for the perfect balance.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Pickle Poppers
Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Prepare the Pickles. Slice the inside of the pickle lengthwise and hollow out the centers using a spoon or melon baller. Set the pickle halves aside.
Step 2: Make the Cream Cheese Filling. In a medium bowl, combine the softened cream cheese, shredded cheddar, green onions, salt, pepper, onion powder, garlic powder, and ranch seasoning. Mix until smooth and well combined.
Step 3: Pipe the Filling. Transfer the cream cheese mixture to a pastry bag (or a plastic bag with the tip cut off). Pipe the filling into the hollowed-out pickle halves, filling them generously.
Step 4: Wrap with Bacon. Wrap each stuffed pickle half with bacon securing with a toothpick if needed. Place the wrapped dates seam-side down on the prepared baking sheet.
Step 5: Bake for 20-25 minutes until the bacon is crispy and the filling is warm.
Step 6: Let the poppers cool slightly before serving. Pair them with your favorite dipping sauce, like ranch or spicy aioli, for an extra punch of flavor.
Air Fryer Instructions
Preheat your air fryer to 375°F. Arrange the bacon-wrapped pickles in a single layer in the air fryer basket, leaving space between each. Cook for 12-15 minutes until the bacon is crispy and the filling is warm.
Mac’s Pro Tips
Expert Tips
- If you have a smoker, you can take these pickle poppers to the next level by smoking them! Follow the recipe as directed, but instead of baking, place the bacon-wrapped pickles in a smoker preheated to 225°F. Smoke for 60-90 minutes, or until the bacon is crispy. This method infuses a rich, smoky flavor that’s irresistible.
- Pat the pickles dry. Use a paper towel to remove excess moisture from the pickles before stuffing to avoid them being soggy.
- Choose the right bacon. Thin-sliced bacon crisps up more easily, while thick-cut bacon adds a heartier bite.
- Customize the filling to your liking. Add a little bit of heat with diced jalapeños or a sprinkle of cayenne.
Serving Tips
Serve these warm with a side of homemade ranch dressing, high protein jalapeno ranch dip, or even Big Mac sauce (a high protein version, of course). Whatever you choose to dip these poppers in, you’ll be satisfied!
Pair these poppers with other finger foods like meatballs or veggie sticks for a complete party spread.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat poppers in your oven at 350°F or air fryer until warmed through to keep the bacon crisp.
Recipe FAQs
I think pickle poppers are best enjoyed warm when the bacon is crispy and the filling is creamy, but you can eat them cold if you prefer!
Yes, cook them over medium-high heat on the grill until the bacon is crispy and the filling is warmed through.
More Pickle Recipes
Quick Meals
Big Mac Pickle Boats (Low-Carb)
Sauces, Dressings, & Dips
Easy Fried Pickle Dip Recipe (Dairy Free Option)
Appetizers & Snacks
Easy Homemade Dill Pickle Popcorn Recipe
Sauces, Dressings, & Dips
Healthy Dill Pickle Cottage Cheese Ranch Recipe
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Easy Bacon-Wrapped Pickle Poppers Recipe
Ingredients
- 12 whole baby dill pickles cut in half and hollowed out
- 12 slices bacon cut in half
- 8 oz cream cheese softened, or dairy-free cream cheese
- ¼ cup shredded cheddar cheese or dairy-free cheese of choice
- 3 tbsp finely chopped green onions
- 3 tsp ranch seasoning
- ¼ tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper
- Prepare the Pickles: Slice the baby dill pickles in half lengthwise and carefully hollow out the centers using a spoon or melon baller to remove the seeds. Set aside.
- Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, green onions, salt, pepper, onion powder, garlic powder, and ranch seasoning. Mix until smooth and well combined.
- Pipe the Filling: Transfer the cream cheese mixture to a piping bag (or a plastic bag with the tip cut off). Pipe the filling into the hollowed-out pickle halves, filling them generously.
- Wrap with Bacon: Wrap each stuffed pickle half with bacon securing with a toothpick if needed. Place the wrapped dates seam-side down on the prepared baking sheet.
- Bake for 20-25 minutes, or until the bacon is crispy and the filling is warm.
- Serve: Let the poppers cool slightly before serving. Serve warm with ranch dressing for dipping.
Notes
- Pat the pickles dry. Use a paper towel to remove excess moisture from the pickles before stuffing to avoid them being soggy.
- Choose the right bacon. Thin-sliced bacon crisps up more easily, while thick-cut bacon adds a heartier bite.
- Customize the filling to your liking. Add a little bit of heat with diced jalapeños or a sprinkle of cayenne.
- If you have a smoker, you can take these pickle poppers to the next level by smoking them! Follow the recipe as directed, but instead of baking, place the bacon-wrapped pickles in a smoker preheated to 225°F. Smoke for 60-90 minutes, or until the bacon is crispy. This method infuses a rich, smoky flavor that’s irresistible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
