Preheat the oven to 375 degrees fahrenheit.

While the oven is preheating, scramble the ground beef in a small skillet over medium heat. Drain any excess oil.

Add the cheddar cheese to the scrambled beef while the meat is still warm. Set aside to cool.

Slice the pickles in half lengthwise. Scoop out the seeds inside of each pickle half. Salvage what you scoop out of the pickles for adding to the ranch later.

Add cream cheese to four of the pickles and mozzarella cheese sticks to the other four.

Pack about ¼ cup of the cheese and beef mixture tight around each pickle half. The cheese and beef will stick together enough to encase the pickle and cheese.

Wrap each pickle half with two slices of bacon. If your pickle half is small, it’s ok to use one piece.

Season each bacon wrapped pickle half with a BBQ seasoning of your choice.

Bake at 375 F for 20 minutes.

After 20 minutes, increase the temperature to 400 F for another 15-20 minutes or until the bacon is crispy. Because the beef has already been precooked, you only need to wait on the bacon to crisp. Allow to cool slightly before devouring.

Optional: Add any remaining cream cheese, ranch, and the saved pickle seeds to a food processor or blender and blend to make a delicious dill ranch dip!