Dill Pickle Bacon Shots

Savor the savory delight of Dill Pickle Bacon Shots! These mouthwatering treats combine crispy bacon with tangy dill pickles for a flavor explosion.

Print Recipe

Prep Time 10

Cook Time 39

Total Time 50

Course Appetizer

Cuisine American

Servings 24

Equipment

Mini muffin tin
Bowl

Ingredients

For the Cream Cheese Mixture:

8 oz Cream Cheese softened
1/4 cup Sour Cream
1 tsp Garlic Powder
1 tbsp Pickle Juice
1 tbsp Fresh Dill

For the Filling:

1/2 cup Dill Pickles chopped
1 cup Colby Jack Cheese shredded

For the Optional Garnish:

Additional chopped dill
Hamburger pickle chips

For Wrapping:

12 strips Bacon

Instructions

Preheating the Oven:

Preheat the oven to 375°F and lightly grease a mini muffin tin. Set it aside for later use.

Preparing the Filling:

Add softened cream cheese to a bowl and beat until fluffy.
Mix in sour cream, diced pickles, shredded cheddar cheese, garlic powder, pickle juice, and fresh dill until evenly combined. Set aside.

Preparing the Bacon:

Cut 12 strips of bacon in half lengthwise and lay them out flat on a clean workspace.

Wrapping the Filling:

Place about 1 tablespoon of filling at the end of a bacon strip and roll it up.
Repeat this process with all 24 pieces of bacon.

Baking:

Place each roll-up in a muffin tin slot, right side up. Secure with a toothpick if needed.
Bake in the preheated oven for 40-45 minutes or until the bacon is cooked and crispy.

Cooling, Garnishing & Serving:

Let the roll-ups cool in the muffin tin for 3-5 minutes, then use tongs to transfer them to a serving dish.
Garnish with chopped fresh dill and a hamburger dill pickle slice, and serve warm.
Enjoy your delicious appetizers!

Notes

Store Dill Pickle Bacon Shots in an airtight container in the fridge for up to 3 days. If you prefer to freeze them, it's best to freeze them on a baking sheet first, then transfer them to a freezer bag. They'll stay fresh for up to 2 months in the freezer.

Keyword Dill pickle recipe