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    You are in: Home / Recipes / Cream Cheese Wrapped Dill Pickles Recipe
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    Cream Cheese Wrapped Dill Pickles

    Average Rating:

    2 Total Reviews

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    • on February 17, 2012

      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!

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    • on October 29, 2011

      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 Classic Dill Pickles (Refrigerator) 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!)

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    Nutritional Facts for Cream Cheese Wrapped Dill Pickles

    Serving Size: 1 (882 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 26.9
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 1.4 g
    Cholesterol 7.8 mg
    Sodium 135.5 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.1 g
    Sugars 0.4 g
    Protein 0.4 g

    The following items or measurements are not included:


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