If there’s one appetizer I make that never lasts more than a few minutes on the table, it’s these dill pickle bacon shots. They’re salty, smoky, tangy, and rich — basically everything you’d ever want in a party bite. I first made them for a backyard BBQ on a whim, and ever since, I’ve had friends and family beg me to make them again. Whether it’s a football party, a casual get-together, or just a snack for myself, these little flavor bombs always hit the mark.
Let me show you why these bacon shots are a must-try and how easy they are to make.
Why This Recipe Works
I love recipes that seem fancy but are ridiculously simple — and this one fits perfectly. Here’s why these dill pickle bacon shots work so well:
- The bacon cups crisp up beautifully: Cooking the bacon into little cups gives you the perfect salty shell to hold the filling.
- Dill pickles add the tang: That crunchy, briny bite cuts through the richness of the bacon and cream cheese like magic.
- Cream cheese smooths everything out: It makes each bite creamy and indulgent without overpowering the other flavors.
- Perfectly bite-sized: These are easy to pop into your mouth, which means they vanish quickly at any party.
- Endless variations: You can swap in spicy pickles, flavored cream cheese, or even drizzle them with hot honey if you want to play around.
Ingredients You’ll Need
(Serves 6-8 | Prep Time: 15 minutes | Cook Time: 25 minutes)
- 1 pound thick-cut bacon
- 8 large dill pickle spears (cut into thirds)
- 8 oz cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (chopped, or 1 teaspoon dried dill)
- Fresh cracked black pepper to taste
- Optional toppings: Hot sauce, crushed red pepper, or a drizzle of honey
How I Make Dill Pickle Bacon Shots (Step-by-Step)
1. Make the Bacon Cups
I preheat the oven to 400°F and grab a muffin tin. This is the best hack: I flip the muffin tin upside down and drape each slice of bacon around the cups so they bake into little bacon “shot glasses.” I bake them for 20-25 minutes until crisp and golden. Once they’re done, I let them cool for a few minutes so they hold their shape.
2. Mix the Creamy Filling
While the bacon cups cool, I mix the softened cream cheese, garlic powder, onion powder, fresh dill, and black pepper in a bowl. I always taste the mix at this stage and adjust the seasoning — sometimes I add a little more dill or a touch of lemon zest for brightness.
3. Add the Pickles
I cut large dill pickle spears into thirds so each piece fits perfectly into a bacon cup. If I’m using smaller pickles, I just slice them in half lengthwise. Either way, I make sure the pickles are cold and crunchy before adding them in.
4. Assemble the Shots
Once the bacon cups are ready, I pipe or spoon the cream cheese mixture into each cup, then gently press a pickle spear into the center. The combination of cool, crisp pickle with warm, savory bacon and creamy filling is out of this world.
5. Finish with Optional Toppings
Sometimes I like to drizzle a little hot sauce over the top for a spicy kick or sprinkle on some crushed red pepper. A little honey drizzle also works beautifully if you like that sweet-salty balance.
My Favorite Tips for Perfect Bacon Shots
- Use thick-cut bacon: Thin bacon won’t hold up well and tends to fall apart.
- Let bacon cups cool completely: They’ll firm up as they cool, making them easier to fill.
- Chill your pickles: Cold pickles contrast beautifully with warm bacon and creamy cheese.
- Make ahead: You can make the bacon cups and cream cheese filling the day before and assemble right before serving.
What I Serve With Dill Pickle Bacon Shots
These are perfect as part of a party platter. Here’s how I round out my spread:
- A crisp veggie tray with ranch dressing
- Spicy cheese dips with tortilla chips
- Cold beers, sparkling water, or tangy lemonade to balance the saltiness
- For something sweet afterward, I usually put out chocolate chip cookies or lemon bars to cut through the savory richness
FAQs (From My Kitchen to Yours)
Q: Can I use flavored pickles?
A: Absolutely. I’ve used spicy pickles and bread-and-butter pickles for different twists. Just make sure they’re cut to fit the bacon cups.
Q: What if I don’t have a muffin tin?
A: You can drape bacon slices over small ramekins or use the inside of muffin cups lined with foil. Just be sure to drain the bacon grease as it cooks.
Q: Do these reheat well?
A: I prefer them fresh, but if you have leftovers, pop them in the oven at 350°F for 5-7 minutes to crisp back up.
Q: Can I make these keto-friendly?
A: They already are! Just double-check your pickles to make sure there’s no added sugar if you’re strict about carbs.
Why These Bacon Shots Deserve a Spot at Your Next Party
These dill pickle bacon shots are more than just a fun appetizer — they’re a conversation starter. People love the novelty of bacon cups and the combination of flavors just works every time. They’re simple to make, easy to customize, and guaranteed to disappear quickly. I’ve served them at birthday parties, tailgates, and even holiday dinners, and they never fail to impress.
So next time you’re planning a party or just want to treat yourself, give these a shot. You’ll thank me later.
Dill Pickle Bacon Shots: My Favorite Crowd-Pleaser for Any Gathering
Ingredients
- 1 pound thick-cut bacon
- 8 oz cream cheese (softened)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon dried dill
- 1 cup dill pickle slices
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the softened cream cheese, garlic powder, onion powder, fresh dill, and dried dill until well blended.
- Take a slice of bacon and spread a thin layer of the cream cheese mixture on it.
- Place a dill pickle slice at one end of the bacon and roll it up tightly.
- Secure the bacon roll with a toothpick.
- Repeat with the remaining bacon and filling.
- Arrange the bacon rolls on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the bacon is crispy.
- Remove from the oven and let cool slightly before serving.
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