Cheese Bacon Stuffed Dill Pickles Food

BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
• Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
• Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
• Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

BACON AND DILL PICKLE CHEESE BALL

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.

BACON-WRAPPED PICKLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pat pickles dry with a paper towel. Cut cream cheese into 8 strips. Place 1 strip onto each pickle, and wrap with a strip of bacon, securing ends with toothpicks if necessary. Place pickles on the baking sheet.
• Bake in the preheated oven until bacon is browned, 12 to 15 minutes. Let cool slightly, then serve with ranch dressing.

STUFFED DILL PICKLES

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

STUFFED DILL PICKLES

Steps:

• Cut both ends off of the pickles.
• Using a apple corer,scoop out the center removing all of the seedy pulp.
• Fill the center of the pickle with the cheese spread.
• Chill several hours.
• Cut each pickle into 1/4 inch slices.

BACON WRAPPED HAVARTI CHEESE DILL PICKLE HOT DOG

Steps:

• Slice a pocket in each weiner and set aside.
• Precook bacon in micro wave for 2 minutes. Set aside.
• Slice dill pickle into paper thin slices.
• Divide havarti slices into 8 equal pieces.
• In each weiner stuff dill pickle slice and 1 havarti slice.
• Wrap bacon slice around weiner and secure with toothpickes.
• Place stuffed weiners on foil covered backing sheet.
• Place baking sheet until broiler and watch carefully. As each side cooks to your liking rotate until finished.
• Just before removing from oven place each remaining piece of havarti cheese on each weiner and place under broiler until melted.
• Remove weiners from broiler and place the hot dog buns in until toasted.
• Serve weiners with mustard and sliced raw onions.