Ingredient | ULF # | Portion |
---|---|---|
Cloverdale Natural Hickory Smoked Bacon | 549247 | 1 lb. |
Cool Crisp Dill Pickle Spears | 283151 | 12-16 each |
Hidden Valley Ranch Dressing, Optional | 270120 | 1/2 cup |
Preheat oven to 425°F. Set a wire cooling rack on top of a rimmed baking sheet.
Pat pickles dry with a paper towel, and wrap each one with one slice of bacon. Secure the ends with a toothpick.
Place on the prepared baking sheet. Bake on the top rack for 20-25 minutes or until the bacon is crispy.
Cool for 5 minutes. Serve with ranch dressing on the side for dipping.