Cream Cheese Wrapped Dill Pickles Food

HAM & PICKLE WRAPS

Steps:

• In a small bowl, combine cream cheese and dressing mix. Spread over ham slices. Place a pickle on each ham slice. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour or until firm. Cut each wrap into six slices.

DILL PICKLE CREAM CHEESE

Steps:

• On a large cutting, place the cream cheese and flatten.
• Place pickle pieces, brine, and dill on the cream cheese.
• With a flat spatula, fold the cream cheese over the pickle stuff and pat down. Repeat five times until ingredients are incorporated.
• Adjust with salt and red chili pepper flakes to taste. Serve on a bagel!

PICKLE EGG ROLLS

Steps:

• In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
• After you've halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
• Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining pickles.
• In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
• Garnish with chives and serve with Ranch dressing for dipping.

PICKLE WRAP DIP

Steps:

• Combine the cream cheese, chopped pickles, ham and a hefty pinch of black pepper in a medium bowl. Stir until well combined. Serve at room temperature so it is spreadable, along with crackers, sliced cucumbers or carrot sticks.

BEEF WRAPPED PICKLES

Steps:

• 1. Mix softened cream cheese with garlic powder and worchestershire sauce.
• 2. Spread cream cheese mixture on a slice of roast beef.
• 3. Place a well drained pickle wedge on top of the beef and roll up. Refrigarate 1 hour. Cut into pinwheels to serve.

PICKLE WRAP APPETIZERS

Steps:

• 1. Spread a slice of deli meat with the cream cheese mixture.
• 2. Wrap each slice around a pickle.
• 3. Slice about 1/2 inch thick. Place on serving plate and arrange attractively.
• 4. Repeat.

CREAM CHEESE PICKLES

Steps:

• Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.

BACON-WRAPPED PICKLES STUFFED WITH PIMENTO CHEESE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Use a small spoon to scoop out the center of each pickle half, creating a long well. Use paper towels to thoroughly dry the pickle wells. Fill each pickle well with about 2 teaspoons of the pimento cheese. Smooth out into an even layer.
• Place the bacon strips in between paper towels on top of a microwave-safe plate. Microwave until slightly cooked, about 1 1/2 minutes.
• Wrap 1 strip of bacon around each pickle half and secure it with a toothpick or by tucking it under the pickle half.
• Lay the wrapped pickles on the prepared baking sheet. Bake until the bacon is crisp and the cheese is melted, 15 to 20 minutes. Serve warm.

PICKLE ROLLUPS RECIPE

Steps:

• Lay corned beef in stacks of two on a hard surface.
• Spread 1 ounce of cream cheese onto each stack. Place a pickle directly in the center of each. Roll corned beef around the pickles and cut each roll into four equal parts.

CREAM CHEESE WRAPPED DILL PICKLES

Steps:

• Using paper towels, gently pat the pickles and the meat slices dry.
• Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
• 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.
• Lay one pickle along the edge of the meat and roll up tightly.
• Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
• Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

DILL PICKLE CREAM CHEESE DIP

Steps:

• In a small saucepan, whisk together milk, pickle brine, and corn starch.
• Add cream cheese, carefully whisk until smooth. Add chopped pickles and salt, stir to combine.
• Bring to a simmer over medium heat, stirring constantly until thickened.
• Remove from heat, cool to room temperature before covering and chilling until cold.
• Serve with chips or veggies.

BACON-WRAPPED PICKLE BITES

Steps:

• Heat oven to 375ºF.
• Drain pickles; pat dry with paper towel. Cut each pickle crosswise into 3 pieces; set aside.
• Cover rimmed baking sheet with foil. Spread 1 Tbsp. cream cheese spread onto each bacon slice. Cut crosswise in half.
• Wrap pickles with bacon, cream cheese sides down; place, seam sides down, on prepared baking sheet.
• Bake 30 min. or until bacon is crisp, turning after 15 min. Cool slightly.

STUFFED DILL PICKLES

Steps:

• Cut off both ends of the dill pickles to create a flat surface.
• Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
• Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
• Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
• Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
• Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
• You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
• NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

CRISPY CHEESE PICKLE CHIPS IN THE OVEN

Steps:

• Preheat oven to 350 degrees
• Sprinkle 1 teaspoon shredded cheese into a non stick muffin pan.
• Place one pickle on top of the shredded cheese.
• Sprinkle about 1/2 teaspoon shredded cheese on top of the pickle. It won't cover it completely and that's okay.
• Sprinkle each chip with Everything bagel seasoning if using. Note: you can use any seasoning you want you you can bake them without any seasoning. I want to encourage you to try them both ways.
• Bake at 350 degrees for about 6 minutes or until the edges of the cheese are dark brown and all the cheese has fully melted.
• I've noticed the silicone pans take about 3 minutes longer to get those crispy edges.
• These cheese should be bubbling and flat. If the cheese is not bubbling they will not turn out crispy. Be sure not to take them out of the oven too soon. If you do it will just be melted cheese and it didn't have enough time to form a cheese crust that holds the chip together. The darker brown the cheese the crunchier the chip.

CHEESE & BACON STUFFED DILL PICKLES

Steps:

• Cut a little slice off one side of the baby dill pickles
• Scoop out the seeds
• Place cut side down on a paper towel to drain juice from the center of the pickle
• Mix the rest of the ingredients
• Put the cheese mixture in a sandwich baggie and cut a small corner off the baggie
• Squeeze the cheese mixture into each pickle
• Serve immediately or refrigerate until serving time