10 large dill pickle spears (or whole pickles if you prefer)
4 oz cream cheese (softened)
1/4 cup shredded cheddar cheese (optional for a cheesy twist)
1 tablespoon ranch seasoning (or spicy ranch, if you like it hot!)
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 tablespoon finely chopped jalapeños (optional, for some heat)
1 package of prosciutto or bacon slices (optional, for wrapping)
Toothpicks for securing
Directions:
Prep the Pickles: Slice the pickles into spears if they’re not already pre-sliced. Scoop out the middle of each spear (carefully, with a small spoon or knife) to create a little hollow space for the filling.
Make the Filling: In a small bowl, mix together the softened cream cheese, cheddar cheese (if using), ranch seasoning, garlic powder, paprika, and jalapeños (if using). Stir until well-combined.
Fill the Pickles: Use a small spoon to stuff the pickle spears with the creamy filling mixture.
Wrap and Secure: If you’re using prosciutto or bacon, wrap each filled pickle spear with a slice of prosciutto or bacon. Secure with a toothpick.
Serve: Enjoy as-is, or for extra crispy goodness, bake them at 400°F for about 10 minutes (if you’re using bacon) until the bacon crisps up.
