3-Ingredient Pickle Wraps

3-Ingredient Pickle Wraps

Tangy dill pickles rolled with cream cheese and salty ham make an easy no-cook snack.

Total 1 hr 10 min Makes 24 slices Calories 110/serving

Dietary

Keto, Wheat free, Nut free

Allergens

Dairy

These pickle wraps layer whipped cream cheese and thin deli ham around whole dill pickle spears, then slice into cool, tangy bites. No cooking is required, making them a quick option for lunchboxes, potlucks, or game-day trays.

Ingredients

  • 8 ounces cream cheese, softened
  • 12 slices deli ham
  • 6 whole dill pickles, patted dry

Method

  1. Pat the whole dill pickles dry with paper towels to remove excess brine.

  2. Lay out the ham slices on a clean work surface, overlapping two slices slightly to form a wide rectangle for each pickle.

  3. Spread an even layer of softened cream cheese over each ham rectangle, covering the surface completely.

  4. Place one pickle at the edge of each ham rectangle and roll tightly to enclose the pickle completely.

  5. Wrap each roll tightly in plastic wrap and chill until firm.

  6. Unwrap and slice each roll crosswise into 4 pinwheels, about 3/4 inch thick. Arrange on a platter and serve chilled.

Rate this recipe

★ 3.5 (1)

3-Ingredient Pickle Wraps

These pickle wraps layer whipped cream cheese and thin deli ham around whole dill pickle spears, then slice into cool, tangy bites. No cooking is required, making them a quick option for lunchboxes, potlucks, or game-day trays.

1 hr 10 min 24 slices 110 cal

Ingredients

  • 8 ounces cream cheese, softened
  • 12 slices deli ham
  • 6 whole dill pickles, patted dry

Method

  1. 1

    Pat the whole dill pickles dry with paper towels to remove excess brine.

  2. 2

    Lay out the ham slices on a clean work surface, overlapping two slices slightly to form a wide rectangle for each pickle.

  3. 3

    Spread an even layer of softened cream cheese over each ham rectangle, covering the surface completely.

  4. 4

    Place one pickle at the edge of each ham rectangle and roll tightly to enclose the pickle completely.

  5. 5

    Wrap each roll tightly in plastic wrap and chill until firm.

  6. 6

    Unwrap and slice each roll crosswise into 4 pinwheels, about 3/4 inch thick. Arrange on a platter and serve chilled.