Preparation Steps

• Preheat the oven to 375°F. Line a baking sheet with parchment paper or heavy duty aluminum foil. Lay a wire cooling rack over the lined baking sheet and spray the rack with nonstick cooking spray.
• Use a small spoon to carefully scrape out the center of each dill pickle spear.
• Line a plate with paper towels.
• Lay the hollowed pickle spears soft side down. Pat the pickles dry with another layer of paper towels to help cream cheese adhere and bacon crisp up.
• Use a butter knife to gently fill the hollowed out part of each pickle with 1 tablespoon of cream cheese, smoothing the top flat.
• Next, sandwich two filled pickle spears cream cheese sides together.
• Wrap one slice of bacon around each pickle sandwich, overlapping the bacon in the middle of the spear. Wrap a second slice the same way at the end of the spear. Place each bacon wrapped pickle onto the sprayed rack. Repeat for all pickles.
• Bake for 25-30 minutes, or until golden brown, beginning to check at 22 minutes. Remove from oven and serve with your choice of dipping sauce.