Polish Pickles
I have seen variations of this one on many weddings and Christmas parties I've attended. It is great looking, and very tasty as well. When I add that it's extremely easy to make, I have no doubt it will become your personal favorite.
You will need:
- 1 24 oz jar dill pickle spears
- 2 (8 oz) packages cream cheese, softened (room temperature)
- 5 oz beef lunch meat, or thin sliced ham
- Feel free to multiply the ingredients as needed.
- Hint: I always save the juice from pickles, refrigerate it, and use it later to make pickled eggs.
Directions
- Dry the pickles, using paper towel
- Spread cream cheese, about 1/4 inch tick, between two slices of ham (lunch meat)
- Wrap a pickle with the meat. Use a toothpick to hold it together, if needed.
- Repeat
- Cover with shrink wrap, refrigerate for at leas an hour.
- Slice into rounds before serving.