1 jar (24 oz.) kosher dill spears- drained
1 pkg. cream cheese- softened
Pat meat and pickle spears dry with a paper towel. Spread meat slices with 1 Tbls. cream cheese. Top each with one pickle spear, roll up.
Refrigerate at least one hour (better overnight) before serving. Cut each pickle roll into 4-6 pices and serve..or cut in half for larger servings.
No comments:
Post a Comment