Crispy Bacon-Wrapped Pickle Shots for Parties

Bacon-wrapped pickle shots combine crisp dill pickle slices and thick-cut bacon to create a fun, handheld “shot glass” appetizer. Each pickle is filled with a creamy, savory mixture of cream cheese, sour cream and shredded Colby Jack, then smoked or baked until the bacon is perfectly cooked. A final brush of sweet, tangy barbecue sauce gives these bites an irresistible glossy finish.

Ingredients you need to make this recipe:

How to make bacon-wrapped pickle shots

Making the cream cheese filling

Start by softening the cream cheese so it’s easy to mix. In a medium bowl, combine the softened cream cheese with sour cream, shredded Colby Jack and a spoonful of BBQ seasoning. Mix until smooth and evenly combined. The mixture should be creamy but thick enough to pipe or spoon into the pickle cups.

Transfer the filling into a piping bag or a resealable plastic bag with a corner snipped off. This makes it easy to fill each bacon-wrapped pickle without making a mess.

Forming the pickle shots

Use thick-cut bacon for best results. Cut each bacon slice in half so the length matches the height of your pickle rounds. Cut whole dill pickles into roughly 1/2-inch thick slices; aim for pieces about the diameter of a quarter, though slightly larger or smaller will work.

Wrap one half-slice of bacon around each pickle round to form a small cup or “shot glass.” Hold the bacon snugly around the pickle and secure it by inserting a toothpick straight through the bacon and into the pickle, then out the other side. The toothpick holds the bacon tight while cooking and prevents the filling from spilling out.

Tips and tricks

A slight overlap of the bacon when wrapping is fine and helps seal the cup. Try to wrap the bacon as tightly as possible to keep the shape during cooking.

If your bacon is too soft to stand up while wrapping, place the slices in the freezer for 20–30 minutes until slightly firm. Semi-frozen bacon is much easier to handle and holds its shape better when wrapped.

Filling the pickle shots

Pipe or spoon the cream cheese mixture into each bacon-wrapped pickle nearly to the top. Leave a small space to allow the filling to warm and set without overflowing during cooking.

Cooking the pickle shots

You can smoke, bake or air fry these depending on your equipment. If smoking, set your smoker to about 350°F and cook for roughly 45–60 minutes, or until the bacon is fully cooked and crisped to your preference. If baking in an oven or using an air fryer, use a similar temperature; the exact time may be slightly less, so check for doneness after 30 minutes and continue until the bacon is cooked through.

About 8–10 minutes before the end of cooking, brush a thin layer of your favorite BBQ sauce on each pickle shot. The sauce adds sweetness, color and a glossy finish—apply sparingly to avoid sogginess.

After cooking, allow the pickle shots to cool for a few minutes. Carefully remove the toothpicks just before serving. These bites are best served warm, when the cheese is soft and the bacon still has a slight crisp.

Whether you’re serving them at a backyard barbecue, a game-day spread, or a casual party, bacon-wrapped pickle shots are an easy crowd-pleaser. The combination of salty bacon, tangy pickle and creamy, cheesy filling delivers a satisfying balance of flavors and textures in every bite.

Ingredients

• 8 oz softened cream cheese
• ¼ cup sour cream
• ½ cup shredded Colby Jack cheese
• 1 tablespoon BBQ seasoning
• 8 slices thick-cut bacon, halved
• 16 dill pickle slices (about a quarter in diameter)
• ¼ cup BBQ sauce

Instructions

1. Make the filling: combine softened cream cheese, sour cream, shredded Colby Jack and BBQ seasoning until smooth.
2. Transfer the filling to a piping bag or resealable plastic bag and cut a small corner off for piping.
3. Slice whole dill pickles into ½-inch rounds. Halve the bacon slices lengthwise. Wrap one bacon half around each pickle round and secure with a toothpick through the bacon and pickle.
4. Pipe the cream cheese mixture into each bacon-wrapped pickle, filling most of the cup.
5. Cook at 350°F—smoke, bake or air fry—for 30–60 minutes until the bacon is cooked and crisped to your liking. Check after 30 minutes if using an oven or air fryer.
6. About 8–10 minutes before they finish, brush each pickle shot with BBQ sauce to add color and shine.
7. Let cool slightly, remove toothpicks and serve warm. Enjoy!

Notes

If the bacon overlaps slightly when wrapping, that’s perfectly fine and can help keep the cup sealed. Aim to wrap each pickle as tightly as possible.

If the bacon is difficult to handle, chill it in the freezer for 20–30 minutes until slightly firm. Semi-frozen bacon is easier to wrap and holds its shape better.

If your pickle slices are large in diameter, you may need a full slice of bacon instead of a half slice to wrap around them.