Cream Cheese Wrapped Dill Pickles
photo by flower7
- Ready In:
- 8hrs 20mins
- Ingredients:
- 5
- Yields:
-
40 appetizers
ingredients
- 8 kosher dill pickles, whole
- 8 ounces cream cheese, softened
- 4 ounces sour cream (or you can use all cream cheese)
- 3 ounces meat (deli-sliced roast beef or ham, not ultra thinly sliced)
- 1 -2 tablespoon horseradish cream (optional, but really good with roast beef)
directions
- Using paper towels, gently pat the pickles and the meat slices dry.
- Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
- On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
- Lay one pickle along the edge of the meat and roll up tightly.
- Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
- Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Everyone I described this recipe to thinks it will be awful, but once they taste it.....its a winner!! I used regular roast beef, but next time I am going to try cajun roast beef.....I think that will make these even better!! Perfect combination of creamy and salty.....wonderful football food. Thanks for sharing!
-
I have been obsessed with this appy for well over 15 years now, ever since having them at my grandfather's 80th birthday party (I had had them before that, but that is when the obsession started LOL) I have a fridge full of homemade pickles so didn't really want to have to buy any for this but none of the ones I had were whole pickles. So a couple weeks ago I bought a few pickling cukes and tossed them into a jar of Recipe #432494 that was already made. Once they were sufficiently pickled I made them into this awesome appy! I halved the recipe but only needed about 3 oz (light) cream cheese (no sour cream) and I had to use two slices of ham per pickle (slightly overlapped) because they weren't big enough slices to get all the way around LOL I found a serrated knife worked best for slicing. Thanks so much for sharing this so I could make them (and not have to share with *anyone*! Hehehe!)
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.