Elevate your appetizer game with these dill pickle jalapeño poppers! Jalapeño slices and a rich cream cheese mixture are sandwiched between two dill pickle halves and then wrapped in smoky bacon to create a total mouth party. It’s an amazing appetizer to have for your next party, game day, or just as a snack.
Ready in under an hour, these bacon-wrapped pickles are a great recipe to whip up in a hurry. Just make your cream cheese mixture, assemble, and bake — that’s all there is to it!
Dill Pickle Jalapeño Poppers – What You’ll Need
These jalapeño poppers are made with super simple ingredients that you might already have in your fridge or pantry. Less grocery shopping, more delicious snacks!
Cream cheese, shredded sharp cheddar cheese, and fresh dill are needed to create a rich and creamy filling, while jalapeno peppers add a kick of heat. Make sure you have a hand mixer or a stand mixer to make the cream cheese mixture nice and smooth.
We recommend using Claussen pickle sandwich slices as they are an ideal size and have a delicious tangy flavor and crunch. To wrap everything together, you’ll need medium-cut bacon, which adds a savory and smoky flavor to the dish.
Variations and Substitutions
Cream cheese: If you’re not a fan of cream cheese, try using goat cheese or ricotta instead. You could also use Greek yogurt or sour cream for a less fatty option.
Cheese: Don’t have cheddar? No problem! Substitute with any type of shredded cheese that melts well, such as mozzarella, monterey jack, or pepper jack.
Pickles: While we highly recommend using dill pickles for their tangy and zesty flavor, you can also use sweet pickles if you prefer a sweeter taste. Or, try using pickle spears instead of sandwich slices for a different texture.
Bacon: For a lower-fat or vegetarian-friendly version, use turkey bacon or vegetarian bacon strips instead. You could also skip the bacon altogether and use toothpicks to hold the poppers together.
Tasty additions: Make this perfect appetizer even more exciting by adding some chopped green onions, diced tomatoes, or bacon crisps into the cream cheese mixture. You can also sprinkle some Parmesan cheese on top before baking for extra flavor.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Top Tips for Dill Pickle Jalapeño Poppers
- Different brands of pickles will vary in size. We made this recipe with Claussen and Mt. Olive pickles. The Mt. Olive pickles were significantly bigger.
- If you want to take some of the spice out of the recipe, remove the seeds and pith from the jalapeño. This will help reduce the heat level.
- Make sure to use medium-cut bacon, as thin bacon may not wrap around the pickles properly, and thick-cut bacon may take longer to cook.
- Want a nice char on your slice of bacon? Broil for 2-3 minutes after baking.
Storage + Freezer Directions
Place any leftover dill pickle jalapeno poppers in an airtight container and store in the fridge for up to 3 days.
We don’t recommend freezing this recipe since cream cheese doesn’t freeze too well. The texture won’t be the same.
What to Serve with Dill Pickle Jalapeño Poppers
Pair this perfect game day appetizer with other yummy bites and finger foods for the ultimate party food spread. Our Meatloaf Muffins, Air Fryer Crab Rangoon, and Mac and Cheese Cups are all fantastic choices!
If you’re serving the poppers as a snack, try a dipping sauce like this tasty Blue Cheese Dip and Dressing or Jalapeño Popper Dip for even more poppin’ flavor.
Dill Pickle Jalapeño Poppers
Ingredients
- 8 oz. cream cheese softened
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 oz. shredded cheddar cheese ~½ cup
- 1 tablespoon fresh dill minced
- 40 oz. Claussen pickle sandwich slices drained and patted dry
- 2 jalapeño sliced
- 12 oz. medium-cut bacon
Instructions
- Preheat the oven to 400℉.
- Place the cream cheese, garlic powder, and salt in a bowl. Using a hand mixer, mix until combined. Add the cheddar cheese and fresh dill and mix again.
- Transfer the cream cheese mixture to a storage bag and snip the end.
- Lay half of the pickle slices on a work surface. Pipe about 1 tablespoon of the cream cheese mixture onto each pickle slice. Place 2 slices of jalapeño on top of each pickle. Then, place another pickle slice on top.
- Wrap each pickle with 1 strip of bacon and place on a baking sheet.
- Bake for 30 minutes or until the bacon is browned.
- Remove from the oven and allow to cool for 5 minutes before serving.
Tips & Notes
- Different brands of pickles will vary in size. We made this recipe with Claussen and Mt Olive pickles. The Mt Olive pickles were significantly bigger.
- If you want to take some of the spice out of the recipe, remove the seeds and pith from the jalapeño.
