Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
- In a mixing bowl, combine softened cream cheese and sour cream until fluffy. Stir in diced dill pickles, shredded cheddar cheese, garlic powder, and optional pickle juice.
- Cut bacon slices in half lengthwise to create 24 strips and pat dry to reduce moisture.
- Place 1 tablespoon of filling at one end of each bacon strip, then roll tightly around the filling. Secure ends with toothpicks if needed.
- Arrange the bacon-wrapped shots in the greased muffin tin with ends tucked underneath to secure.
- Bake for 40-45 minutes until the bacon is crispy and golden brown.
- Remove from the oven and let cool for 3-5 minutes. Gently twist each shot to release from the tin.
- Garnish with freshly chopped dill and serve warm.
Nutrition
Notes
These shots are best enjoyed fresh but can be stored for up to 3 days in the fridge. You can prep the filling up to 48 hours in advance for easy assembly before serving.
