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25 servings
Ingredients:
1 (32 ounce) jar dill pickle spears, drained2 (8 ounce) packages cream cheese, room temperature2 (2.5 ounce) packages thin-sliced beef luncheon meat
Instructions:
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.
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