Dill Pickle Roll Ups Steph Food

PICKLE ROLL UPS

Steps:

• In a small bowl, combine the cream cheese and the ranch seasoning.
• Set the ham out in a single layer. Pat dry with a paper towel.
• Spread the cream cheese mixture evenly over the slices of ham. Make sure to spread the mixture all the way out to the edges of the ham slices.
• Cut the ends off each pickle. Pat the pickles dry with a paper towel and set them on top of the cream cheese mixture.
• Tightly roll each pickle up in the ham. Use toothpicks to hold them closed if needed.
• Cut the ham rolls into 3/4-inch pieces. Place the pieces on a large plate or platter.
• Cover with plastic wrap and refrigerate until ready to serve.

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.

PICKLE ROLL UPS

Steps:

• 1. Dry pickles off. You can use small dill pickles instead. The portions will just be smaller.
• 2. Spread a layer of cream cheese on a slice of meat.
• 3. Wrap the meat around the pickle. If the pickles are really large then use 2 slices of meat.
• 4. Slice and arrange on a platter with toothpicks.

DILL PICKLE ROLL-UPS

Steps:

• Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.

PICKLE ROLL UPS

Steps:

• Blot dry the ham and pickle.
• Spread the cream cheese on the ham slice.
• Place the pickle on the ham slice and roll up.
• Slice into rounds.

DILL PICKLE ROLL-UPS - STEPH

Steps:

• 1. Mix cream cheese and horseradish together until creamy. The amount of horseradish used is up to you. I would use two teaspoons but depending on how hot you want it, use your own discretion.
• 2. Spread this mixture on thin slices of deli ham and roll around a dill pickle. Slice each pickle into about 1/2" slice. Store in Tupperware container. You can slice in smaller pieces, if desired. They were so tasty and would be very portable for a potluck or tailgating.

GRANDMA'S DILL PICKLES

Steps:

• In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.