Ingredients

1 tbsp fresh dill (finely chopped)

1 tbsp pickle brine (from the pickle jar)

1 tsp garlic powder

8 oz cream cheese (softened at room temperature)

1/4 cup sour cream

1/2 cup diced dill pickles

1 cup shredded Colby Jack cheese

12 slices bacon (medium-thick cut)

Hamburger pickle slices (optional, for garnish)

Extra chopped dill (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin. Set aside for later use.

Step 2: In a mixing bowl, beat the softened cream cheese until light and fluffy. Add sour cream, diced pickles, shredded Colby Jack cheese, garlic powder, pickle brine, and fresh dill. Mix well until smooth and evenly combined. Set aside.

Step 3: Cut each bacon slice in half lengthwise to make 24 thinner strips. Lay them flat on your workspace.

Step 4: Spoon about 1 tablespoon of the filling onto the end of each bacon strip, then roll the bacon around the filling to create a neat roll-up. Secure with a toothpick if necessary.

Step 5: Place each bacon roll-up into the slots of the prepared mini muffin tin, positioning them upright. Bake for 40–45 minutes until the bacon is crisp and cooked through.

Step 6: Let the roll-ups cool in the tin for 3–5 minutes. Remove carefully with tongs and arrange on a serving dish. Garnish with chopped fresh dill and a slice of hamburger pickle before serving warm.

Tips & Variations

Use center-cut bacon for even cooking and better shape; avoid thick-cut bacon as it may not crisp well.

Substitute sour cream with plain Greek yogurt for a protein boost and similar tangy flavor.

Swap Colby Jack cheese for cheddar, Monterey Jack, or a Mexican cheese blend if preferred.

If fresh dill isn’t available, use 1 teaspoon dried dill instead for a milder flavor.

Drain pickles well to avoid a soggy filling and help the mixture stay firm inside the bacon cups.

Wrap bacon around the outside of an upside-down muffin tin to maintain cup shape during baking.

Storage

Store leftover bacon shots in an airtight container in the refrigerator for up to 3 days. They may lose some crispiness over time. To reheat, warm them gently in a 350°F (175°C) oven for about 10 minutes to help restore crispiness. You can prepare the filling mixture up to 2 days ahead and refrigerate it separately; bake the bacon cups fresh before assembling for the best texture.

FAQs

Can I use turkey bacon instead of pork bacon?

Yes, turkey bacon can be used, but it won’t crisp up as nicely and the flavor will be a bit different. For the best results, regular pork bacon is recommended.

How do I prevent the cream cheese filling from being lumpy?

Make sure the cream cheese is softened at room temperature for at least an hour before mixing. This will help create a smooth, creamy filling without lumps.