Pickle Wraps. A recipe reprise from the 1980s that is delicious and pretty on a plate. It will pop in your mouth with its creamy, crunchy, tangy flavor.
PICKLE WRAPS ARE A BIT MESSY TO MAKE, BUT EASY ENOUGH FOR THE KIDS TO HELP.
One of our family favorites is a vintage recipe, Pickle Wraps. With the holidays almost here, I’m reposting a few favorite appetizers. These Pickle Wraps are delicious and pretty on the plate. Make them and you will see that your guests will hover over them.
The combination of the tangy pickle with the smooth cream cheese and touch of meat is almost addictive. I always try to use Claussen Dill Pickles (found in the dairy case) because they are crisp, crunchy and tangy. They really are the best dill pickle out there.
The cream cheese bumps up the calories and fat, but if you don’t eat too many, you can stay on your diet. Don’t worry. They will be gone in no time and you will only get a couple of them!
WHAT YOU NEED
The most important ingredient is a good, crisp pickle. You also need a sharp knife or an electric knife (which is what I use). But what you really want is a terrific serving plate and some beautiful beverage glasses, right?
PICKLE WRAPS RECIPE
- 1 jar Claussen Dill Pickles (found in the dairy case)
- 1 8-ounce package Neuchatel Cheese
- 1 package ham or corned beef extra thin slices (found in processed meats section)
Drain and dry the pickles.
Split the cream cheese so you have about the same amount for each pickle.
With your hands, squish the cream cheese around the pickles.
Wrap a slice of meat around each pickle.
Cut pickles into 1/2″ rounds and place the pickles on a pretty plate to serve. I find that an electric knife works best for this.
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RECIPE NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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