Best Cream Cheese Pickles Recipes

CREAM CHEESE PICKLES

Cream Cheese Pickles image

These tasty snacks are whole kosher dill pickles that are covered with cream cheese and wrapped with thin slices of deli beef.

Provided by Linda

Categories Appetizers and Snacks Wraps and Rolls

Time 8h

Yield 8

Number Of Ingredients 3

Ingredients

8 kosher dill pickles, patted dry
2 (8 ounce) packages cream cheese, softened
2 ½ ounces thin-sliced beef luncheon meat

Steps:

Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 7.3 g, Cholesterol 65.9 mg, Fat 20.1 g, Fiber 1.6 g, Protein 6.7 g, SaturatedFat 12.5 g, Sodium 1995.4 mg, Sugar 1.8 g

CREAM CHEESE WRAPPED DILL PICKLES

Cream Cheese Wrapped Dill Pickles image

Totally addictive appetizer! Dill pickle rounds are the center of attention when wrapped in a blanket of cream cheese spread deli meat. An interesting appetizer I wanted to try after chef EnJenn3 described it in Topic of the Month thread. I searched and was surprised that the recipe wasn't posted here. I found different versions of it on Allrecipes and Cooks.com. I took both versions and spliced them together, based on my previous experience making similar appys, and here you have it. Herb-flavored spreadable cream cheese could also be used instead of regular. I got about 5-6 pickle rounds out of each pickle, but it will depend on how big they are to begin with.

Provided by Tinkerbell

Categories Easy

Time 8h20m

Yield 40 appetizers

Number Of Ingredients 5

Ingredients

8 kosher dill pickles, whole
8 ounces cream cheese, softened
4 ounces sour cream (or you can use all cream cheese)
3 ounces meat (deli-sliced roast beef or ham, not ultra thinly sliced)
1 -2 tablespoon horseradish cream (optional, but really good with roast beef)

Steps:

Using paper towels, gently pat the pickles and the meat slices dry.
Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
Lay one pickle along the edge of the meat and roll up tightly.
Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.

PICKLES,HAM AND CREAM CHEESE PINWHEELS

Pickles,Ham and Cream cheese Pinwheels image

We're always ready for a party. With a jar of dill pickles,cream cheese and a package of ham slices in the fridge this only takes a few minutes to make up! A great hit with everyone!

Provided by Nancy Burgess @amnan

Categories Other Appetizers

Number Of Ingredients 3

Ingredients

1 jar(s) valasic kosher dill pickles
1 package(s) philly whipped cream cheese
1 package(s) boiled ham, sliced

Steps:

Lay slices of ham on paper towel, place another towel on top and blot gently,spread cream cheese on ham slices. Take a pickle in a paper towel and squeeze gently to remove most of the juice. Lay on the ham slice and roll up tightly.
When the pickles are all rolled take a very sharp knife and slice into pinwheels cut the ends off and set aside. Lay the slices on serving platter.
I can't keep anyone watching to keep from eating as I'm cutting, so I tell them the ends are fair game!
When I buy my pickles, I look for the ones that are long,straight and slender, it makes rolling them up easier.

YUM ESSENTIALS: CREAM CHEESE STUFFED FRIED PICKLES

Yum Essentials: Cream Cheese Stuffed Fried Pickles image

I just love a good deep-fried dill pickle; they just taste so dang yummy. I've used them as a side at a BBQ, or sometimes I'll fry up a batch, and eat them out by the pond on a lazy Summer afternoon. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Vegetable Appetizers

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
8 - 10 large good thick-sliced dill pickles
1/2 cup(s) flour, all-purpose variety
1 teaspoon(s) arrowroot powder
2 ounce(s) cream cheese
THE BATTER
1 cup(s) flour, all-purpose variety
1 pinch(es) cayenne pepper, or to taste
1 tablespoon(s) arrowroot powder
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) garlic powder
6 ounce(s) club soda
ADDITIONAL ITEMS
- peanut oil, for frying
- dipping sauce of your choice (optional)

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Chef's Note: There are many ways to make fried pickles, in this recipe I went more towards the tempera approach. This allows me to make a much thicker fried pickle than the more traditional, breaded method.
In a bowl or shallow dish, combine the 1/2 cup flour with the arrowroot powder.
Thickly slice the pickles... Mine are about 1/2 inch (1.2cm).
Cut a hole in the middle and stuff with some cream cheese.
Lay them on a paper towel, and place in the refrigerator for about 30 minutes.
Add enough peanut oil to a pan, or pot to a depth of 1 inch (2.5cm).
Chef's Note: Heat the oil to 350f (175c).
Add all the dry ingredients for the batter into a bowl.
Chef's Note: You can add additional spices to the the batter to kick it up... more cayenne, pepper, salt, etc.
Slowly add the club soda, and mix until the batter is formed.
Chef's Note: Don't mix too hard, a few lumps are expected.
Dredge the pickles in the flour mixture.
Shake off the excess and then dip into the batter.
Allow the excess to drip off, and then place into the hot oil.
Fry until golden brown, about 1 - 2 minutes per side.
Drain on paper towels.
PLATE/PRESENT
Serve immediately, by themselves or with your favorite dipping sauce. Enjoy.
Keep the faith, and keep cooking.