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Watch Me Make It
This smoked bacon wrapped pickle dip might be one of my all-time favorite creations. It’s got everything I love: crispy bacon, creamy cheese, and that tangy punch of pickle flavor in every single bite. Whether you’re throwing it down for game day or just want a party snack that’ll be devoured in five minutes flat, this is the one.
I’ve played around with a lot of pickle dip recipe ideas, but this one hits different. Something about the smoke flavor mixed with the salty bacon and that dill pickle dip base creates an explosion of flavors that’s flat-out irresistible. If you’re into bold flavor, creamy ranch-style easy dips, or you’re just a fiend for pickle bites like I am, this needs to be your next move. This creamy dip is the one your want.
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Why You’ll Love This Recipe
This dill pickle dip recipe is smoky, rich, and packed with crispy bacon and sharp cheddar cheese. It’s the perfect appetizer for the big game, a cookout, or any gathering where you want to bring a unique snack that stands out. Plus, it uses simple ingredients and only takes a bit of time to prep, but it tastes like something that took all day.
Ingredients / Tools You’ll Need
Here’s everything I use to make this smoked bacon wrapped pickle dip a huge hit every time:
- 6 strips of thick-cut bacon (cooked until crispy and crumbled)
- 2 whole dill pickles (chopped small)
- 16 oz cream cheese (softened) 2x 8 ounce – I prefer Philadelphia brand
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 tsp onion powder
- 1 tsp dried dill
- 1 tbsp pickle juice (2 Tablespoons is ok also)
- Paper towels (for blotting pickles and bacon)
- Cast iron skillet (or foil pan)
- Pellet grill or smoker
- Parchment paper or wire rack (optional for baking)
Instructions
Preparation:
First remove the bacon from the package and cook it however you like—skillet, oven, or smoker all work great. I usually go with a rimmed baking sheet or aluminum pan lined with parchment paper for easy cleanup. You’re aiming for savory bacon that’s golden and crispy, then blot it with paper towels and crumble it up.
Chop up your whole dill pickles into tiny little pickle chips or pickle slices. Use a paper towel to get rid of the excess pickle juice so the dip doesn’t get watery. Let the cream cheese soften at room temperature so it’s easy to mix.
Cooking:
Preheat your pellet grill or offset smoker to 250 degrees F. You want that smoky flavor to soak into the entire pickle dip while it cooks.
In a big mixing bowl, stir together the softened cream cheese, sour cream, garlic powder, onion powder, dried dill, and pickle juice until smooth. This is your creamy ranch-style base, and it’s loaded with bold flavor already. I did this by hand with a fork, but you can use a hand mixer or paddle mixer on a Kitchenaid.
Now stir in the chopped pickles, shredded cheddar, and that pile of crumbled salty bacon. You’re gonna see right away how thick and chunky this dip is—it’s not shy.
Scoop the whole mix into a cast iron skillet or a foil-lined sheet pan. Pop it into the smoker and let it go for about 40 minutes. You want it bubbly, golden on top, and the edges just starting to brown. Stir halfway through to make sure that smoke flavor gets into every layer.
At this point your neighbors, the pickle lovers will be poking their head over the fence.
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Serving Suggestions
Once your smoked bacon wrapped pickle dip comes out of the smoker, give it about 10 minutes to cool. You’ll want it warm, but not scorching. I like to sprinkle a little extra chopped pickle or fresh dill on top for presentation. Serve it up with thick kettle chips, buttery crackers, or even pickle spears if you’re going for max pickle flavor. Regular potato chips are great too.
Honestly, this stuff also makes an amazing topping for burgers or loaded baked potatoes. It’s a versatile dipping sauce that turns into the best snack no matter how you serve it.
Recipe Notes & Pro Tips
Make sure your bacon is truly crispy before crumbling. Soggy bacon ruins the texture and kills that salty bacon crunch we’re going for. Using thick cut bacon helps here because it holds up better after cooking.
Use paper towels to blot both your bacon and your pickles. Too much moisture will make the dip runny and mess with the texture. You want a balance between creamy and chunky for best results.
If you don’t have a smoker, you can absolutely bake this on a lined baking sheet or rimmed baking sheet in the oven. Just keep it at 250 degrees F and maybe add a tiny drop of liquid smoke to mimic that smoky flavor.
Store leftovers in an airtight container in the fridge. It reheats well, but I suggest only keeping it for a few days in the refrigerator – this one doesn’t last long in my house anyway.
Variations and Add-Ins
Want to spice it up? Toss in a few chopped jalapeno poppers or a little hot sauce into the mix for some heat. That combo gives you a burst of flavor that’s got just the right kick.
If you’re into ranch dressing, try mixing in a packet of ranch seasoning for a creamy ranch vibe that’s next level. I’ve also made a version with homemade ranch instead of the usual seasoning mix, and it’s honestly one of the best things I’ve ever dipped a chip into.
You can also wrap small scoops of this dip into a strip of bacon and bake them for little bacon-wrapped pickles bombs. It’s like pickle shots meet party snack heaven.
Another favorite way I’ve served this is inside halved jalapeños before smoking—kind of like a mashup between jalapeno poppers and dill pickle dip. It was a huge hit and the perfect snack to bring to any cookout or tailgate.
Final Thoughts
This smoked bacon wrapped pickle dip checks every box. It’s easy to make, loaded with bold flavor, and works as the perfect appetizer or party snack. It’s creamy, salty, smoky, and crunchy all at once, and that explosion of flavors keeps people coming back for more.
Next time you’re planning for the big game or just need a unique snack to impress your friends, give this pickle dip a try. Between the crispy bacon, creamy ranch vibes, and strong pickle flavor, it’s hard to beat.
Let me know how yours turns out—or how you make it your own. I’m always down to try another twist on this pickle dip.
Other Recipes You’ll Love:
- Bacon Wrapped Hot Dog with Pickle Hot Dog Bun
- Fried Pickle Mozzarella Sticks: Crispy & Cheesy!
- Dill Pickle Deviled Eggs Recipe – The Best Egg Recipe
- Dill Pickle Cheez Its – The Perfect Snack Recipe!
- Easy Appetizer Recipe – Jalapeno Ranch Pickle Poppers
Ingredients
- 6 Strips Bacon cooked until crispy, then crumbled
- 2 Whole Dill Pickles chopped small
- 16 oz Cream Cheese softened
- ½ cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dill dried
- 1 tbsp Pickle Juice
Instructions
- Cook the bacon until crispy (either in a skillet, oven, or smoker). Once cooled, crumble it up and set aside.
- Preheat smoker to 250F
- In a large bowl, mix the softened cream cheese, sour cream, garlic powder, onion powder, and pickle juice (if using) until smooth and creamy.
- Stir in the chopped pickles, shredded cheddar, and the crumbled bacon.
- Transfer the mixture to a cast iron skillet or foil pan.
- Place in a smoker at 250°F for about 40 minutes, or until bubbly and lightly golden on top. Stir halfway
- Remove from smoker and let cool for about 10 minutes, add chopped pickle on top, and serve with crackers or chips
Nutrition
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