Cream Cheese Wrapped Dill Pickles

Recipe by Tinkerbell
READY IN: 8hrs 20mins


  • 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)


  • 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.