Wednesday, December 8, 2010

cream cheese pickles

Yes, really. These are perfect for the holidays since they're red and green, but they're great all year too! I'm not sure the first time I had these, they're very 80s to me, kind of like Porcupine Balls.

Anyway, the recipe!

You'll need:
2 - 32oz jars whole dill pickles (or so - it depends how many you want to end up with) (it works better if you don't get the super gigantic pickles)
1 - 8oz brick cream cheese
3 - 2oz packages thiny sliced lunch meat (I use those 80 cent packages of Carl Budding)

What you'll do:

Let the cream cheese come to room temperature so it is spreadable. Drain 1 jar of pickles and lay them between a few layers of paper towels to absorb the surface moisture. On a cutting board, place two slices of meat side by side, overlapping a few inches. Spread the meat with a layer of cream cheese (don't be too thin with the cream cheese, but don't go overboard either or the pickle will fall out). Place the pickle on one end of the meat and roll it up. Slice off the ends of the rolled pickles (you can eat those yourself, you deserve it) and then slice the remaining pickle and place them on a serving tray.

1 pickle makes approximate 5 half inch slices.

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