Pickle Wraps


  • 2 jars of good dill pickles (regular, not baby)
  • 1 jar of Hormel dried beef (in the glass, not plastic)
  • 1 tub soft spread Philadelphia cream cheese (regular, not fat free)


Let the cream cheese sit out awhile to soften. Drain the pickles and pat dry with paper towels. When the cream cheese is easily spreadable, lay out slices of dried beef and spread with a good thick layer of cream cheese. Then roll a pickle onto the slice of dried beef so it wraps around it (the cream cheese is the glue that makes it stick). You can roll two slices of beef around each pickle so it's completely wrapped. Line a cake pan with waxed paper and put the wrapped pickles in the cake pan.


Cover the pan loosely and let chill in the refrigerator for several hours (or overnight) until the cream cheese sets up again. Remove the chilled pickles and slice them up (about 1/4" thick slices) and layer them on a plate. You'll have to slice off the ends of each pickle and throw them away (or eat them until you're sick). Keep the pickles chilled in the refrigerator until you're ready to serve them.

By Tracy from Shellsburg, IA


Pickle Wraps

These are also really good with ham instead of beef. (08/31/2006)

By Pattie Hartley

Pickle Wraps

My family has been making these for years. It is a must at every family gathering we have. Now my niece loves to make them, we make some with the pickles and some with green onions. There is never any leftovers (we don't cut them up tho, too good for just a bite). (09/01/2006)

By janice

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