Cream Cheese Wrapped Dill Pickles |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Totally addictive appetizer. Dill pickle rounds are the center of attention when wrapped in a blanket of cream cheese spread deli meat. An interesting appetizer I wanted to try after chef EnJenn3 described it in Topic of the Month thread. I took both versions and spliced them together, based on my previous experience making similar appys, and here you have it. Herb-flavored spreadable cream cheese could also be used instead of regular. I got about 5-6 pickle rounds out of each pickle, but it will depend on how big they are to begin with. 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:
1. Using paper towels, gently pat the pickles and the meat slices dry.
2. Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
3. 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.
4. Lay one pickle along the edge of the meat and roll up tightly.
5. Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
6. Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.
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