Bacon-wrapped pickle slices sandwiched between buttery crackers, seasoned with BBQ rub and smoked until crispy. These savory-salty bites pair perfectly with spicy ranch dip and require minimal prep.
Delivery in as fast as one hour.*
Prices vary by store
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Slice a whole dill pickle into thick rounds.
Cut bacon slices in half.
Sandwich one pickle slice between two buttery round crackers.
Wrap a half-slice of bacon around the cracker and pickle sandwich.
Place the assembled bites on a wire rack set over a baking sheet.
Season the top of each bite generously with your favorite BBQ rub.
Place the rack in a smoker (or oven) and cook until the bacon is crispy.
While the bites are cooking, prepare the dipping sauce by combining ranch dressing and wing sauce in a small bowl.
Mix the sauce until smooth and fully combined.
Once the bacon is cooked to your liking, remove the bites from the smoker.
Serve hot with the spicy ranch dipping sauce.
Store cooled bites in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
smoker · toothpicks (optional)
Yes. Assemble the bites up to 4 hours ahead, refrigerate uncovered, then smoke just before serving for best crispness.
Standard breakfast bacon works well; thicker-cut bacon takes slightly longer to crisp but holds shape better.
Yes. Bake at 400°F for 12–15 minutes on a lined sheet until bacon is crispy, checking at 12 minutes.
Toast crackers lightly before assembling, keep them at the edges of the bite rather than fully wrapped, and serve immediately after cooking.
Yes. Increase wing sauce for more heat, or reduce it and add hot sauce, sriracha, or cayenne to taste.
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