INGREDIENTS: 1 (8 oz.) package cream cheese
2 T. mayonnaise
1 T. grated onion
1/2 tsp. dried dill weed
1/8 tsp. ground black pepper
12 baby dill pickles
12 slices white bread
Hard salami slices
2. Cut crusts from bread slices and roll each slice flat with a rolling pin. Spread cream cheese mixture thinly on the bread slices, using approximately one tablespoon mixture per bread slice. Place a baby dill pickle on each and roll up.*
3. Place seam side down in a glass baking dish. Cover and chill in the refrigerator 8 hours, or overnight.
4. To serve, cut each pickle roll into three pieces.
Makes 36 bites.
*If using hard salami slices, spread about 1/2 T. cream cheese mixture on a bread slice, top with a slice of hard salami, and spread with remaining 1/2 T. cream cheese mixture. Place the baby dill pickle on top of the second layer of cream cheese mixture, and roll up.
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