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Ingredients
- 12 ounces dill pickles
- 8 ounces philly cream cheese (NOT LOWFAT)
- 8 ounces dried beef (thinly sliced)
Method
- Use a knife to spread the cream cheese on the dried beef. (This can be a little tricky so be gentle with the beef and you'll have the technique down in a snap.).
- Wrap the beef around the pickles and cut into bite-size pieces.
- Secure with toothpicks if necessary.
- EXTRA NOTES:.
- I know LowFat or NoFat cream cheese is healthier but the taste with the pickles is not as good. I can't make you use the regular but at least I've given you fair warning.
- The pickles seem to be more cooperative (unless they're baby dills) if they are quartered and all are more cooperative when dried with a paper towel.
- If you find it easier you could "butter" the pickle instead of the dried beef.
