PAM’S BACON WRAPPED STUFFED PICKLES
Whip up some bacon wrapped stuffed pickles for your next party as an appetizer, or anytime you crave a tart, savory treat.
INGREDIENTS
- Milwaukee Dill Extra Large Pickles Pickles
- 1 pkg – 8oz Prairie Farms Cream Cheese
- 1 – 4oz can of wet pack tiny shrimp
- 4 tbsp garlic salt
- ½ cup Miracle Whip
DIRECTIONS
- Drain the pickles and thoroughly dry with a paper towel.
- Slice them in half lengthwise.
- With a grapefruit spoon, scoop out the inside of each pickle half.
(sometimes we eat the scooped out part and sometimes I chop it up, drain and set aside) - Dry out the ½ slices by laying on paper towel.
- Soften the cream cheese.*
- Drain the wet pack tiny shrimp. You can also try the canned crab meat.
- In a mixing bowl, combine the cream cheese, tiny shrimp, garlic salt and Miracle Whip. (you can also add your chopped up and drain pickle centers at this time, if you like)
- Mix well by hand.
- Refrigerate for 15 minutes
– Remove cream cheese mixture from the fridge. Scoop into each pickle half. Then wrap each pickle ½ with one full piece of bacon. Put into a shallow baking pan. I use any remaining cream cheese mix on crackers.
– Bake at 400° for approximately 20 -30 minutes or until the bacon is cooked.
– Eat gently…pickles are HOT!
*I love to use the Prairie Farm brand because when you unwrap it, it falls right out of the wrapper and there is NO need to scrape the wrap in order to get all of the cream cheese! Plus it is also a very affordable brand 😊
