There’s just something about salty bacon wrapped around a tangy dill pickle that makes it impossible to stop at one. These Bacon Wrapped Dill Pickles are crispy, juicy, and downright addictive — the ultimate snack you didn’t know you needed.
If you’re like me, you’re always on the hunt for easy snacks that hit all the right notes. Salty, crunchy, tangy, and just a little indulgent. That’s exactly why I’m obsessed with these bacon wrapped dill pickles. The smoky bacon crisps up beautifully while the juicy pickle inside keeps things bright and refreshing. People grab one, then immediately reach for another, and before you know it, the whole tray is gone.
I love serving these on game day because they’re quick to prep, totally crowd-pleasing, and they fit right in with all my other bacon-wrapped favourites. If you’re into these, you’ll probably also want to check out my bacon wrapped Brussels sprouts, bacon wrapped jalapeño poppers, and bacon wrapped dates.
What I really love about these is how effortless they are. Just a couple of ingredients, a quick wrap, and into the oven they go. No fuss, no complicated prep, but when they hit the table, they feel like something special. That mix of crisp bacon and briny pickle is bold enough to stand on its own, but they’re even better dunked in something creamy — peppercorn ranch, chipotle mayo, or even a cool tzatziki all work like a charm.
So the next time you’re hosting friends or just want something fun to munch on, keep these bacon wrapped pickles in your back pocket. They’re low effort, high reward, and they’ll easily become one of those recipes you start making on repeat. And they just so happen to be low carb/keto friendly!
Simple Ingredients for the Perfect Snack
You only need a handful of basics to make these dill pickles wrapped in bacon, which is exactly why it’s so easy to throw together on a whim. Each ingredient plays a big role in creating that perfect balance of crispy, smoky, and tangy. Let’s discuss them in a little bit more detail:
- Dill Pickles: Spears are ideal because they’re the perfect size for wrapping and baking, but you don’t have to stop there. If you’ve got whole pickles, just slice them into quarters lengthwise and you’ve basically made your own spears. Pickle chips can work too, though they’re more bite-sized and can be trickier to wrap (they make a fun party version if you don’t mind a little extra effort). Whichever shape you use, make sure to pat them dry so the bacon gets crisp instead of steaming.
- Bacon: Thin slices are key here because they wrap easily and cook up crisp without overpowering the pickle. Thick-cut bacon takes longer and can turn chewy instead of snappy.
- Garlic Powder: Just a light dusting adds a savoury boost that complements the bacon without taking away from the pickle’s tang.
- Smoked Paprika (optional): This gives a subtle smoky-sweet kick and a touch of colour, especially if you want a little BBQ flair.
- Freshly Ground Black Pepper: A simple grind of pepper enhances everything and keeps the flavour from being one-note.
Tips for Making the Best Bacon Wrapped Dill Pickles
You can find full instructions for how to make this perfect party appetizer in the recipe card down below, but here are a few quick tips to keep in mind:
- Pat the pickles dry. Extra moisture is the enemy of crispy bacon. Blot them well with paper towels so the bacon can really crisp instead of steaming.
- Stick with thin-cut bacon. It cooks evenly and crisps up faster. Thick-cut takes longer and can end up chewy.
- Use a wire rack if you’ve got one. Elevating the pickles lets the bacon crisp up evenly and keeps them from sitting in grease. Plus, you can skip flipping them halfway since the hot air is circulating underneath. No rack? No problem! Just line your sheet pan with parchment and they’ll still turn out great.
- Place the bacon seam-side down. Laying them this way on the pan helps the bacon stay wrapped as it cooks. Once the fat starts rendering, the bacon will shrink a little and grip the pickle tightly, so you don’t have to fuss with it. Having trouble? Secure with toothpicks (optional). If your bacon doesn’t want to stay put, a toothpick will do the trick. Just remember to pull them out before serving.
- Don’t crowd the pan. Leave a little space between each wrapped pickle so the hot air can circulate and crisp everything up.
- Finish with a quick broil. If you like ultra-crispy bacon, flip the oven to broil for the last 1–2 minutes. Keep a close eye on them so they don’t burn.
Frequently Asked Questions
Dill pickle spears are the easiest. They’re the right size for wrapping and bake up nice and juicy inside the bacon. You can also slice whole pickles into quarters or try pickle chips for bite-sized versions (just know they’re trickier to wrap).
Thin-cut bacon works best because it crisps up quickly without overpowering the pickle. Thick-cut can be chewy and take much longer to cook through.
At 400°F, they usually take about 20–25 minutes in the oven, depending on your bacon thickness. Thin-cut crisps faster, while thicker slices may need a few extra minutes. If you like them extra crispy, finish with a 1–2 minute broil.
It usually comes down to too much moisture. Be sure to pat your pickles really dry before wrapping. Also, baking them on a wire rack helps the bacon crisp up without steaming the pickle.
Yes! They cook up even faster — about 12–14 minutes at 390°F. Just make sure they’re in a single layer so the bacon crisps evenly.
These are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to bring back some crispness. Avoid the microwave as it will make the bacon soft.
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Bacon Wrapped Dill Pickles
Ingredients
- 10 Dill Pickle Spears
- 10 slices Thin-Cut Bacon
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika (optional, adds a BBQ vibe)
- Freshly Ground Black Pepper
Instructions
- Set to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack over a baking sheet (helps bacon crisp up).
- Pat the pickles dry with paper towel to absorb any excess moisture. This helps avoid soggy bacon and a mushy texture.
- Sprinkle garlic powder and smoked paprika (if using) over the pickle spears. (No need for extra salt — the bacon and pickles cover that.)
- Wrap the pickles: Lay one bacon slice flat. Place a pickle spear at one end and roll tightly until wrapped. If needed, secure with a toothpick, but usually thin bacon clings well on its own.
- Arrange on the prepared sheet seam-side down with a little bit of space between each one. Sprinkle with freshly ground black pepper.
- Bake 20–25 minutes, flipping once halfway through, until the bacon is golden and crispy.
- Let cool 5 minutes before serving. This allows the bacon to crisp fully and makes them easier to pick up. Serve them plain or with your favourite dipping sauce (see the post above for ideas!).
Video
Notes
Nutrition
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