# Components:
→ Main Ingredients
01 - 6 large whole dill pickles
02 - 12 slices bacon, regular or thick-cut
→ Optional Seasoning
03 - 0.5 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
→ Dipping Sauce
05 - 0.5 cup ranch dressing
06 - 1 tablespoon fresh dill, finely chopped
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or position a wire rack over the sheet.
02 - Thoroughly pat the dill pickles dry with paper towels to eliminate excess moisture.
03 - Slice each pickle lengthwise into two equal halves using a sharp knife.
04 - Evenly sprinkle smoked paprika and garlic powder over the cut sides of the pickles if desired.
05 - Wrap each pickle half tightly with a slice of bacon, securing the ends underneath or with a toothpick if needed.
06 - Place bacon-wrapped pickles seam side down on the prepared baking sheet or wire rack.
07 - Bake for 18 to 22 minutes, or until the bacon is crisp and golden brown. Turn once for even cooking if necessary.
08 - Allow the pickles to cool for 2 to 3 minutes before serving.
09 - Combine ranch dressing with chopped fresh dill. Serve as a dipping accompaniment if desired.
