Polish Pickles

Polish Pickles
  • 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


  1. Dry excess moisture off of pickles.
  2. Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
  3. Chill and slice into rounds.

04/01/2017
Polish Pickles, recipe PT15M PT1H 5 455 calories

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