BBQ Pickle Poppers

Ingredients

1 (8-oz.) block cream cheese, room temperature
1/4 cup shredded cheddar cheese
2 tbsp. Mt. Olive Jalapeno Slices, finely chopped
2 green onions, thinly sliced, divided
12 Mt. Olive Kosher Baby Dills, halved lengthwise
6 slices bacon, halved widthwise
1/4 cup barbecue sauce, plus more for serving

Instructions

1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
2. Mix the 
cream cheese, cheddar, Jalapeno Slices and one green onion together in a medium bowl until combined.
3. Pat the Kosher Baby Dills dry with paper towels.
4. Cut the six Kosher Baby Dill into halves, then lay out, cut-side-up.
5. Spread a few teaspoons of the cream
cheese mixture over 6 of the pickle halves.
6. Top with the remaining Baby
Dill halves, cut-side-down.
7. Wrap each Kosher Baby Dill popper with bacon and secure with a toothpick.
8. Place the poppers in an even layer on the prepared baking sheet. Brush the poppers
evenly with barbecue sauce.
9. Bake until the bacon is golden-brown, about 20-25 
minutes.
10. Garnish with the remaining green onions and serve with additional barbecue sauce for 
dipping.

Servings: 6

Ready in: 35

Course: Appetizer Side Dish Snack

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