Bacon Wrapped Pickle Dip
Cold three-ingredient dip with crispy bacon, whipped cream cheese, and chopped kosher dill pickles.
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 1/3 pound bacon about 4 to 5 strips
- 2 8-ounce containers whipped cream cheese
- 8 kosher baby dill pickles or 3 to 4 full-size dill pickle spears
Instructions
Instructions
- Cook the bacon until fully crisp, either in a skillet or on a rimmed baking sheet at 400°F for 15 to 18 minutes.
- Let the bacon cool on paper towels, then chop it into small pieces.
- Pat the pickles dry and chop them into small chunks.
- Add the whipped cream cheese, chopped pickles, and chopped bacon to a medium mixing bowl.
- Stir until the bacon and pickles are evenly distributed through the cream cheese.
- Taste with a cracker and adjust with another chopped pickle or a small pinch of salt if needed.
- Refrigerate for 1 to 2 hours before serving if time allows.
Notes
Crispy bacon gives the best texture, so avoid pre-cooked bacon if possible. Pat the pickles dry before chopping so the dip does not get watery. The dip tastes better after 1 to 2 hours in the refrigerator. Reserve a little bacon to stir in right before serving if you want extra crunch.
