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.

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