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Ingredients
Scale
- 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
- Cook the bacon in a large skillet until crispy, then drain on paper towels and crumble once cooled.
- Mix the softened cream cheese, ranch seasoning, and shredded cheddar cheese in a medium bowl.
- Slice the dill pickles in half lengthwise to make halves.
- Scoop out the insides of each pickle, saving the juice if desired.
- Fill the hollowed-out pickle halves with the cream cheese mixture, then top with crumbled bacon before serving.
Notes
Chill the stuffed pickles for a few hours for even better flavor.
Feel free to use your favorite cheese blend to customize the taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pickle half
- Calories: 150
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg