|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.