Directions:
- Cut off both ends of the dill pickles to form a flat area.
- Using a small sharp knife core each pickle; save the cores for another use.
- Sit pickles upright on towel and let drain for 1/2 hour.
- While pickles are draining, cream the cheese. Add the rest of ingredients and, mix until ingredients are well blended.
- Put the cheese mixture in a pastry bag or ziplock bag, cut a small corner off. Pipe cheese mixture into center of pickles, wrap each one in plastic wrap and refrigerate for 2-3 hours, until cheese filling is firm.
- Just before serving, cut the pickles into 3/4-inch slices and place on a serving plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.73 Kcal (91 kJ) | ||
| Calories from fat | 17.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.99g | 3% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 45.01mg | 2% | |
| Potassium | 15.49mg | 0% | |
| Total Carbs | 0.31g | 0% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 0.3mg | 0% | |
| Calcium | 5.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 274.19 Kcal (1148 kJ) | ||
| Calories from fat | 226.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.16g | 3% | |
|---|---|---|---|
| Cholesterol | 77.58mg | 2% | |
| Sodium | 567.9mg | 2% | |
| Potassium | 195.4mg | 0% | |
| Total Carbs | 3.87g | 0% | |
| Sugars | 2.22g | 1% | |
| Dietary Fiber | 0.26g | 0% | |
| Protein | 8.49g | 1% | |
| Vitamin C | 3.3mg | 0% | |
| Iron | 0.4mg | 0% | |
| Calcium | 68.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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