Stuffed Dill Pickles
If you’ve got pickle lovers in your house, these Stuffed Dill Pickles are about to become your new favorite appetizer. They’re creamy, tangy, and loaded with crispy bacon and cheddar cheese in every bite. This easy recipe is perfect for a next party, game day, or even just a fun snack at home. It’s one of those recipes you can’t stop making, and once you try it, you’ll see why. The tanginess of the pickles paired with the creamy filling is just so good.
Yes, you can prep them a few hours in advance and keep them chilled until serving.
Absolutely. Garlic or chive cream cheese works really well here.
You can leave it out or swap in chopped deli ham or turkey.
Yes, they are perfect for charcuterie boards and always stand out.
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Ingredient Notes
- Dill Pickles: Whole dill pickles bring that bold, tangy flavor that makes this recipe stand out.
- Cream Cheese: Adds a smooth, creamy base that balances the tangy pickle.
- Ranch Seasoning: Gives the filling a savory, herby boost without extra work.
- Cheddar Cheese: Adds richness and a little sharp flavor to the filling.
- Bacon: Crispy bacon brings a salty crunch that takes these stuffed pickles over the top.
Stuffed Dill Pickles
- In a large skillet, cook your bacon on the stovetop until crispy. Remove and place on paper towels to soak up excess grease, then crumble once cooled.
- In a medium bowl, combine the cream cheese, ranch seasoning, and shredded cheddar cheese.
- Slice your whole dill pickles in half lengthwise to create pickle halves. Using a small spoon or melon baller, scoop out the inside of each pickle (you can save the pickle juice for another recipe or snack).
- Fill each pickle half with the cream cheese mixture using a spoon or piping bag.
- Top with crumbled bacon and serve right away or chill before serving.
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Stuffed Dill Pickles
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Equipment
Ingredients
- 10 large dill pickles
- 8 oz cream cheese softened
- 1 TBSP ranch seasoning
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
Instructions
- In a large skillet, cook your bacon on the stovetop until crispy. Remove and place on paper towels to soak up excess grease, then crumble once cooled.
- In a medium bowl, combine the cream cheese, ranch seasoning, and shredded cheddar cheese.
- Slice your whole dill pickles in half lengthwise to create pickle halves.
- Using a small spoon, scoop out the inside of each pickle (you can save the pickle juice for another recipe or snack).
- Fill each pickle half with the cream cheese mixture using a spoon or piping bag. Top with crumbled bacon and serve right away or chill before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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