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–+ servings
Bacon wrapped jalapeno peppers on a baking sheet.

Dill Pickle Jalapeño Poppers

These dill pickle jalapeño poppers are a delicious combination of crunchy pickles, savory bacon, spicy jalapeños, and rich, creamy cheese — a.k.a. your favorite kinds of foods all in one bite!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 20
Carbs 4
Protein 6
Yield 12

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.
    A white bowl filled with a mixture of carrots and cream cheese.
  • 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.
    Four stuffed peppers on a cutting board.
  • Wrap each pickle with 1 strip of bacon and place on a baking sheet.
    Bacon wrapped zucchini on a cutting board.
  • Bake for 30 minutes or until the bacon is browned.
    Bacon wrapped peppers on a baking sheet.
  • Remove from the oven and allow to cool for 5 minutes before serving.
    Bacon wrapped peppers on a baking sheet.

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.

Watch it

Nutrition Facts

Calories: 216kcal | Carbohydrates: 4g | Protein: 6g | Fat: 20g | Fiber: 1g | Sugar: 2g