Ingredients
- 8 ozs softened cream cheese
- 1/4 cup sour cream
- 1/2 cup shredded colby jack cheese
- 1 tablespoon bbq seasoning
- 8 slices of thick cut bacon (Cut in half)
- 16 dill pickle slices (About the diameter of a quarter)
- 1/4 cup of bbq sauce
Instructions
- Make the filling by combining softened cream cheese, sour cream, shredded colby jack cheese and bbq seasoning.
- Place the filling into a piping bag or a zip lock bag and cut the corner off the bag if using. Set aside.
- Cut whole dill pickles into 1/2 inch slices and cut thick cut bacon slices in half. Wrap each piece of bacon around each pickle slice to form a shot glass. Place a tooth pick through the bacon and pickle to hold it together. (See photos in blog for reference)
- Pipe the cream cheese mixture into each pickle shot almost to the top.
- Bake or smoke at 350°F for 30 to 60 minutes until the bacon is cooked and crisped up to your liking.
- 10 minutes before the pickle shots are ready, brush on your favorite bbq sauce to each one.
- Allow the pickle shots to cool off before removing the toothpick when ready to eat! Enjoy.
Notes
*If you have a little overlap in the bacon when wrapping, that works great. Try your best to wrap the bacon around the pickle as tight as possible.
*If the bacon is having a hard time staying upright, place the bacon in your freezer for 30 minutes and then try wrapping with the semi frozen pieces.
*If the pickle slices are really big in diameter, you may only be able to use one slice of bacon per pickle.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
