This is a twist on traditional Jalapeno Poppers. If you’re looking for a delicious creamy and salty pop of flavor but don’t want all that spice then try out these bacon ranch pickle poppers. These poppers make for a great snack or you could even make a double batch to bring to your next party.
Dill pickles are one of my absolute favorite things. The flavor is amazing and I love that they are extremely low carb. Im always trying to find fun new ways to incorporate them.
INGREDIENTS NEEDED FOR BACON RANCH PICKLE POPPERS:
- Dill Pickles. (For this recipe I used Vlasic Kosher Dill Wholes. Any pickle will work. The measurements listed in the recipe below works for 2 of these whole pickles cut in half.)
- Shredded Cheddar Cheese
- Bacon Crumbles
- Cream Cheese
- Ranch Seasoning– Recently I have found a new pre made ranch seasoning that has much cleaner ingredients than most on the market and it tastes really good. If you’re looking to make your own ranch seasoning I really like The Pioneer Woman homemade ranch seasoning.
HOW TO MAKE PICKLE POPPERS:
- Start by slicing your pickles in half lengthwise
- Using a small spoon hollow out the inside of the pickles.
- Pat the pickles dry and set to the side.
- In a bowl mix together your softened cream cheese, bacon crumbles, ranch seasoning and cheddar cheese.
- Once fully combined add the mixture to the pickles. Make sure not to over fill them or they will overflow while cooking.
- Top each pickle with additional shredded cheese.
- Air fry method 400 degrees for 8-10 minutes or until fully melted and at desired cook.
- Oven method: Bake 350 degrees for 15-20 minutes or until fully melted and at desired cook.
Looking for another quick snack try this EASY LOW CARB STUFFED CELERY or this EASY KETO BROCCOLI SALAD.
Pickle Poppers
This is a twist on Jalapeno Poppers. These bacon ranch pickle poppers are a delicious creamy and salty pop of flavor without all the spice.
Equipment
- Air fryer
- or Oven
Ingredients
- 2 tbsp shredded cheddar cheese
- 2 whole dill pickles ( I used Vlasic Dill Wholes)
- 2 tbsp bacon crumbles
- 1 oz softened cream cheese
- 1/2 tsp ranch seasoning
Instructions
- Cut your pickles in half lengthwise.
- Using a small spoon hollow out the inside of your pickles. Pat dry then set to the side
- In a bowl mix together cream cheese, bacon crumbles, cheddar cheese and ranch seasoning.
- Fill each pickle with the mixture and top with additonal shredded cheddar cheese
Air Fry Method
- Space out the pickles and air fry at 400 degrees for 8-10 minutes or until fully melted and at desired cook.
Oven Method
- Space out pickles on a baking sheet. Bake 350 degrees for 15- 20 minutes or until melted and at desired cook.
Notes
While I do try my best to provide the most accurate nutritional information possible, I always recommend you still track with your own brand ingredients for the most accurate information.
Nutrition
Serving: 2poppers | Calories: 108kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g
Servings: 2
Tried this recipe?Mention @ketogalsara and tag #littlebiteofmine
Baking 350 degrees for 15-20 minutes are enough or until fully melted and at desired cook?
That’s correct. 15-20 minutes should be plenty but everyone’s oven can vary slightly so just be sure it’s fully melted before removing.
How many pickles?? What do u do with the inside pickles?
I used 2 whole Vlasic Dill Whole pickles and that was enough to fill 4 poppers. It might vary slightly if your pickles are a different size. As far as the inside of the pickle I just ate it 😊