Stuffed Dill Pickles
If you’ve got pickle lovers in your house, these Stuffed Dill Pickles are about to become your new favorite appetizer.
Servings: 10
Calories: 122kcal
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
Calories: 122kcal | Carbohydrates: 6g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 1412mg | Potassium: 232mg | Fiber: 1g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 0.4mg