Polish Pickles

3 ingredients
3 steps

Ingredients

  • 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

Directions

  1. 1
    Dry excess moisture off of pickles.
  2. 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. 3
    Chill and slice into rounds.

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