Preheat the oven to 375*F. Line a baking sheet with parchment paper or heavy duty aluminum foil. Lay a wire cooling rack over the lined baking sheet. Spray the rack with nonstick cooking spray.

Use a small spoon to carefully scrape out the center of each of the dill pickle spears.

Line a plate with paper towels.

Lay the hollowed pickle spears soft side down. Pat the pickles dry with another layer of paper towels. This will ensure the cream cheese adheres properly and the bacon crisps up without being steamed by the extra moisture.

Use a butter knife to gently fill the hollowed out part of the pickle with 1 tablespoon of the cream cheese. Be sure to smooth the cream cheese flat.

Next sandwich 2 filled pickle spears cream cheese sides together.

Wrap 1 slice of bacon around each pickle “sandwich”, be sure to overlap the slice of bacon to the middle of the spear sandwich. Wrap the 2nd slice of bacon the same way to the end of the spear. Place each bacon wrapped pickle onto the sprayed rack. Repeat for remaining pickles.

Bake for 25-30 minutes, or until golden brown. (Please remember that all ovens cook differently, so begin checking on the bacon wrapped pickles at the 22 minute mark) Remove from the oven and serve with your choice of dipping sauce.