Pickle poppers are one of those recipes that just make sense the second you try them. You get that tangy dill pickle bite, a creamy cheesy center, and smoky bacon wrapped around the outside. Every time I put these out, they disappear fast.

These pickle poppers are perfect for cookouts, game day, or anytime you want something a little different from the usual appetizers. They are easy to prep, fun to make, and packed with flavor in every bite. If you like bold backyard food, this one delivers.

A persons hand holding two large pickles over a wooden surface.

Why You’ll Love These Pickle Poppers

What makes pickle poppers stand out is the balance. The pickle cuts through the richness of the cheese and bacon so they never feel too heavy. You can eat a couple and still want more.

They are also super flexible. You can glaze them with BBQ sauce, keep them dry with just rub, or tweak the filling depending on what you have on hand. No matter how you do it, pickle poppers always turn out solid.

Ingredients You’ll Need

For these pickle poppers, you only need a handful of ingredients that work really well together.

A person holds a hollowed-out pickle half over a wooden cutting board, with seeds and liquid spilling onto the surface. A small utensil lies in the background.

Whole dill pickles are the base, and I like using medium to large ones so there is room for filling. Cream cheese gives you that smooth, rich texture, while shredded cheddar adds flavor and structure. The bacon around the outside adds another layer of smoky goodness.

Garlic powder, onion powder, and black pepper round everything out without overcomplicating things. Then you wrap each one in bacon, hit them with your favorite BBQ rub, and optionally finish with sauce.

A knife with green peppers on it. — Check out the Knives I use

How To Make Pickle Poppers

Start by preheating your smoker to 350 degrees. While that heats up, slice each pickle in half lengthwise and scoop out a small portion of the center to create space for the filling. You just want to make a little “canoe,” not hollow them out completely.

In a bowl, mix together the softened cream cheese, shredded cheddar, garlic powder, onion powder, and black pepper until smooth. The filling should be thick and easy to spoon.

A white bowl containing shredded cheddar cheese, chopped green onions, and a block of cream cheese is held in front of a person wearing a black shirt. The bowl rests on a wooden surface.

Fill each pickle half with the mixture, pressing it in so it is well packed. Then wrap each one with a slice of bacon, adjusting depending on the size of the pickle. Once wrapped, season lightly with your favorite BBQ rub.

Place the pickle poppers on the smoker and cook for35 to 40 minutes. You are looking for the bacon to be rendered and slightly crispy. Start checking around the one hour mark since bacon thickness can change your cook time.

A hand holds a spoonful of mixed salad with corn, green herbs, and white dressing above a white bowl on a wooden table.

If you want a glaze, brush BBQ sauce on during the last 10 minutes. It adds a nice sticky finish that works really well with the tangy pickle.

Once done, pull them off and let them rest for 5 to 10 minutes before serving. That helps the filling set and keeps you from biting into molten cheese.

Serving Ideas

Pickle poppers are great as an appetizer, but they also fit right into a full game day spread. They pair well with wings, sliders, queso, or anything else you have going on the smoker.

They also bring a nice contrast to heavier foods. That little bit of acidity from the pickle helps balance everything out.

If you want to switch things up, try adding chopped jalapenos to the filling for heat or swapping in pepper jack cheese. You can also use a sweeter BBQ sauce for a different finish.

A hand wearing a black glove holds a sliced pickle filled with a creamy mixture containing chopped herbs and orange bits, over a wooden cutting board. Recipe is for a smoked pickle poppers.

Pro Tips

Use softened cream cheese so the filling mixes easily and spreads smoothly. It makes a big difference in how everything comes together.

Do not over-scoop the pickles. You just need enough room for the filling. Too much and they can get soft while cooking.

A person wearing a black glove holds a piece of raw meat wrapped in bacon over a patterned wooden surface.

Watch the bacon more than the clock. Once it is rendered and has good color, your pickle poppers are ready.

You can also prep these ahead of time and keep them in the fridge until you are ready to smoke them. That makes things a lot easier if you are cooking for a group.

Six bacon-wrapped, seasoned jalapeño poppers are arranged on a foil-lined rack inside an oven or grill, ready to be cooked.

Wrap Up

If you are looking for something fun, different, and packed with flavor, pickle poppers are a must-try. They are simple to make, easy to customize, and always a hit. Around here, they never last long once they come off the smoker.

Five bacon-wrapped cheese-stuffed jalapeño poppers, seasoned and baked, are arranged on a blue and white patterned plate on a wooden countertop in a kitchen setting.

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Five bacon-wrapped, cheese-stuffed jalapeño poppers are arranged on a blue and white patterned plate, set on a wooden countertop in a kitchen setting.

Smoked Pickle Poppers

Print Pin Rate

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Ingredients

8 Whole Dill Pickles
8 oz Cream Cheese softened
1 C Shredded Cheddar Cheese
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Black Pepper
12-16 slices Bacon depending on pickle size
BBQ Rub your favorite
BBQ Sauce optional, for glazing

Instructions

Preheat your smoker to 350°F.
Slice each pickle in half lengthwise and scoop out a small portion of the center to create space for the filling.
In a bowl, mix together the cream cheese, shredded cheddar, garlic powder, onion powder, and black pepper until smooth.
Fill each pickle half with the cheese mixture, pressing it in so it’s well packed.
Wrap each stuffed pickle with a slice of bacon, securing it tightly around the filling.
Season lightly with your favorite BBQ rub.
Place the pickle poppers on the smoker and cook for 35-40 minutes, or until the bacon is fully rendered and slightly crispy. Cooker times will vary, sometimes widely, check them at 25 minutes and go from there.
(Optional) Brush with BBQ sauce during the last 10 minutes for a sticky glaze.
Remove from the smoker and let rest for 5-10 minutes before serving.

Table of Contents

Why You’ll Love These Pickle Poppers

Ingredients You’ll Need