Step 1

Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray; set aside.

Step 2

Scoop out the seed portion at the center of each pickle half with a small spoon. Dry each of the hollowed pickle halves with paper towels and place on prepared baking sheet.

Step 3

In a bowl, mix together pimiento cheese, honey, and hot sauce. Scoop out 1/2 tablespoon of the mixture and spread evenly in the cavity of each pickle half.

Step 4

Take one of the bacon pieces and wrap it around the center of a filled pickle. Repeat with remaining bacon and filled pickles. Bake until bacon is cooked through but still slightly chewy, 18 to 22 minutes. Remove from baking sheet and sprinkle with fresh dill to garnish.