Bacon-wrapped pickle shots filled with cream cheese Perfect party snack
Bacon-wrapped pickle shots filled with cream cheese 😍 Perfect party snack! is a medium American recipe that serves 12. 150 calories per serving. Recipe by cookingintheyard on YouTube.
Prep: 22 min | Cook: 30 min | Total: 1 hr 2 min
Cost: $9.30 total, $0.77 per serving
Ingredients
- 12 count Dill Pickles (large kosher dill pickles, ends trimmed so they can stand upright)
- 8 oz Cream Cheese (softened at room temperature for easy piping)
- 12 slices Bacon (regular smoked bacon; cut in half if thick)
- 2 tbsp Barbecue Rub (any store‑bought BBQ seasoning you like)
- 12 count Toothpicks (wooden, for securing bacon)
Instructions
Trim and Halve the Pickles
Cut off the ends of each dill pickle, then slice each pickle in half lengthwise so they can stand upright.
Time: PT5M
Core the Pickles
Use a pickle corer (or the tip of a small spoon) to scoop out the seeds and flesh, creating a hollow "shot glass" shape.
Time: PT5M
Soften the Cream Cheese
Leave the cream cheese at room temperature for about 30 minutes or microwave for 10 seconds to soften it.
Time: PT5M
Pipe Cream Cheese into Pickles
Place the softened cream cheese in a Ziploc bag, snip a tiny corner, and pipe the cheese into each hollowed pickle, filling to the top.
Time: PT5M
Wrap with Bacon and Secure
Lay a slice of bacon around each cream‑cheese‑filled pickle half, wrap tightly, and insert a toothpick through the bottom and top to hold the bacon in place.
Time: PT5M
Season with Barbecue Rub
Sprinkle the preferred barbecue rub evenly over the bacon‑wrapped pickles.
Time: PT2M
Smoke the Pickle Shots
Arrange the pickle shots on a baking sheet or directly on the smoker rack and smoke at 225°F until the bacon is crisp and the cream cheese is melted, about 30 minutes.
Time: PT30M
Temperature: 225°F
Rest and Serve
Remove the pickle shots from the smoker, let them rest for 2 minutes, then pull out the toothpicks and serve while still warm.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 2 g
- Fat
- 13 g
- Fiber
- 0.5 g
Dietary info: Gluten‑Free (if using gluten‑free BBQ rub), Keto‑Friendly
Allergens: Dairy, Pork
Ingredient Substitutions
- Instead of Dill Pickles: gherkin pickles
- Instead of Cream Cheese: Neufchatel cheese, vegan cream cheese
- Instead of Bacon: turkey bacon, prosciutto
- Instead of Barbecue Rub: cajun seasoning, smoked paprika
- Instead of Toothpicks: small skewers
Equipment Needed
- Chef's Knife
- Cutting Board
- Pickle Corer or Small Spoon
- Ziploc Bag
- Small Spoon or Spatula
- Toothpicks
- Smoker or Grill with Indirect Heat
- Tongs
- Baking Sheet or Tray
Critical Steps — Do Not Skip
- Coring the pickle to create a clean cavity
- Softening the cream cheese for easy piping
- Securing the bacon with toothpicks to prevent curling
- Smoking at the correct temperature until bacon is crisp
Chef Tips from the Video
- Spin the pickle while coring for smoother removal of the seed core.
- If you don’t have a smoker, use a grill set up for indirect heat and add wood chips for smoke flavor.
- For extra heat, add a pinch of cayenne to the BBQ rub.
Troubleshooting
Bacon curls and pulls away from the pickle during smoking.
Secure the bacon with a toothpick through both ends before smoking; wrap the bacon tightly and consider using thinner bacon slices.
Cream cheese leaks out of the pickle cavity.
Make sure the cream cheese is fully softened and packed tightly; over‑fill slightly to create a seal, and avoid over‑coring the pickle.
Pickles become soggy and lose crunch.
Pat the pickle halves dry after coring and before filling; smoke at 225°F rather than a lower temperature to keep the exterior crisp.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat briefly before serving.
Freezer: Not recommended; texture of bacon and cream cheese changes.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and pork.
Make-Ahead Tips
- Core and fill the pickles, then wrap with bacon and refrigerate up to 24 hours before smoking.
- If you need to prep earlier, keep the assembled shots covered with plastic wrap to prevent the cream cheese from drying out.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickles in American cuisine?
Bacon‑wrapped pickles are a classic American bar snack that emerged in the Midwest during the 20th century, combining the tang of dill pickles with the smoky richness of bacon. They are often served at tailgate parties, sports bars, and Southern comfort‑food gatherings.
What regional variations of bacon wrapped pickles exist within the United States?
In the South, the pickles are frequently seasoned with Cajun or Creole spices, while in the Midwest they are often simply dusted with a sweet brown‑sugar BBQ rub. Some variations add a slice of cheese or jalapeño for extra heat.
How are bacon wrapped pickle shots traditionally served in American bar settings?
They are typically presented on a platter with toothpicks for easy grabbing, often accompanied by a side of ranch or blue‑cheese dressing for dipping. They are served warm, straight from the smoker or grill.
What occasions or celebrations are bacon wrapped pickle shots commonly associated with in American culture?
These bite‑size snacks are popular at game‑day parties, backyard barbecues, Super Bowl gatherings, and casual cocktail hours where finger foods are favored.
What makes bacon wrapped pickle shots special or unique in American snack cuisine?
The combination of crunchy dill pickle, creamy cheese, and crisp smoked bacon creates a contrast of textures and flavors that is both salty and tangy, making it a crowd‑pleasing, indulgent snack that’s easy to eat in one bite.
What are the authentic traditional ingredients for bacon wrapped pickle shots versus acceptable substitutes?
Authentic ingredients include dill pickles, regular smoked bacon, full‑fat cream cheese, and a simple BBQ rub. Acceptable substitutes are turkey bacon, Neufchatel or vegan cream cheese, and Cajun seasoning in place of BBQ rub.
What other American dishes pair well with bacon wrapped pickle shots?
They pair nicely with classic bar foods such as buffalo wings, loaded nachos, deviled eggs, and a cold beer or a crisp hard cider.
What are the most common mistakes to avoid when making bacon wrapped pickle shots?
Common mistakes include not softening the cream cheese (making it hard to pipe), failing to secure the bacon with a toothpick (causing it to curl), and smoking at too low a temperature, which leaves the bacon soggy.
Why does this recipe use a smoker instead of a regular oven for cooking the bacon wrapped pickle shots?
Smoking adds a deep, wood‑infused flavor and gently renders the bacon fat, keeping the bacon crisp while melting the cheese without drying out the pickle. An oven can work, but it won’t provide the same smoky aroma.
Can I make bacon wrapped pickle shots ahead of time and how should I store them before serving?
Yes, you can core, fill, and wrap the pickles, then refrigerate them uncovered for up to 24 hours. Smoke them just before serving, or smoke in advance and reheat briefly in a 350°F oven for 5 minutes.
What does the YouTube channel cookingintheyard specialize in?
The YouTube channel cookingintheyard specializes in simple, outdoor‑focused recipes that often use grills, smokers, and backyard cooking techniques, delivering step‑by‑step tutorials for casual home cooks.
How does the YouTube channel cookingintheyard's approach to American snack recipes differ from other cooking channels?
Cookingintheyard emphasizes outdoor cooking equipment like smokers and grills, prioritizing flavor from smoke and fire, whereas many other channels focus on indoor stovetop or oven methods. The channel also highlights quick, crowd‑pleasing finger foods perfect for backyard gatherings.
Last updated: September 1, 2026
