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Cream Cheese Pickles

These tasty snacks are whole kosher dill pickles that are covered with cream cheese and wrapped with thin slices of deli beef.
Print Recipe
Prep Time 10 minutes
Total Time 8 hours
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4021 kcal

Equipment

  • 1 Cutting Board
  • 1 Sharp Knife Chef's or utility knife for slicing
  • 1 Small Offset Spatula Or a butter knife for spreading cream cheese
  • 1 Paper Towels For thoroughly patting pickles dry
  • 1 Airtight Container Or a platter covered with plastic wrap for refrigeration

Ingredients
  

Main

  • 8 kosher dill pickles patted dry
  • 2 8 ounce packages cream cheese, softened
  • 2 ½ ounces thin-sliced beef luncheon meat

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Spread or pat cream cheese onto each slice of meat. Dotdash Meredith Food Studios
  • Wrap 2 sheets of meat around each pickle. Dotdash Meredith Food Studios
  • Refrigerate pickles overnight, and slice before serving. Dotdash Meredith Food Studios

Notes

1. Thoroughly pat dry the pickles before wrapping. Any excess moisture will make the cream cheese slide off and prevent a clean adhesion, leading to a messy end product. 2. Ensure cream cheese is properly softened. This is crucial for smooth, even spreading on the delicate deli meat without tearing it. If it's too cold, it will clump; too warm, it will be too runny. 3. Refrigeration is non-negotiable. An overnight chill allows the cream cheese to firm up significantly, making for clean, precise slices. It also gives the flavors time to meld. For enhanced flavor, consider mixing a pinch of garlic powder, onion powder, or finely chopped fresh dill into the cream cheese before spreading. Serve sliced diagonally for a more appealing presentation.