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1 (32 ounce) jar dill pickle spears, drained
2 (8 ounce) packages cream cheese, room temperature
2 (2.5 ounce) packages thin-sliced beef luncheon meat
Dry excess moisture off of pickles.
Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
Chill and slice into rounds.
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