Dill pickles are wrapped with cream cheese slathered beef. Serve with buttery round crackers, if desired.
INGREDIENTS (for 2 servings):
- 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.