Dill pickle wraps are an easy low-carb snack or appetizer made by wrapping whole dill pickles in cream cheese and dried beef or ham deli slices to make what many call redneck sushi. It is no secret to anyone that 75% of my family loves pickles. My son and husband take turns not liking pickles. However, we LOVE these dill pickle wraps. And while pickle roll-ups are a little bit time-consuming, they are worth it every time when all we have left is an empty plate.
Low-Carb Dill Pickle Wraps Ingredients
The key to success with these dill pickle wraps is the pickles. My family loves crunchy pickles. Which means we really just love our refrigerator pickles. I make so many refrigerator dill pickles all some longer. Naturally, when I am buying pickles I am also buying the Claussen refrigerator pickles. So, for these pickle wraps, I am buying the refrigerator mini dills.
The other key to success is super soft cream cheese. I have found the full-fat cream cheese works the best. Plus if you are on a low-carb high fat diet like the ketogenic diet, you need all the fat you can get. To be honest, I sometimes even microwave the cream cheese for a few seconds to make it super soft. To start making the dill pickle wraps, you will need to spread cream cheese on Buddig beef or deli ham slices. My family is torn on whether the beef or the ham is better. I personally, prefer the beef. But I don't stop eating the ham dill pickle wraps either.
Now, I spread the cream cheese on the meat and then wrap it around a pickle I have dried off with paper towels. I actually do two or three layers of meat and cream cheese. For the second piece of cream cheese and meat, I make sure the seam of the first piece of meat is in the middle of the second piece of meat as seen in the picture.
Once the pickles are wrapped, you put the whole wrapped pickles back in the fridge to let the cream cheese harden to make sure the cutting of the dill pickle wraps doesn't spit out the cream cheese.
I let them stay in the fridge for a few hours and then slice them in about ⅓ to ½ inch pieces. This makes the perfect size for a single bite. If we are heading to a swim meet or I am taking them to work, I just toss them in a baggie and back in the fridge. If I am taking them to a party or serving them as an appetizer, I just use a plate to serve them.
Pickle wraps are made from dill pickles, cream cheese, and ham or beef slices.
The midwest has been known to always have these hillbilly sushi snacks known as pickle wraps at any good party.
You absolutely can make the pickle wraps the night before. You can either keep the pickles whole and slice them before serving them or slice the pickle wraps and plate and cover and place them in the refrigerator.
Low-Carb Snack Ideas
Dill Pickle Wraps
- 1 jar Claussen Mini Dill Pickles (Refrigerator Pickles)
- 8 ounces Cream cheese
- 3 packages Buddig beef or ham lunch meat
- Soften the cream cheese to room temperature or even a little warmer.
- Spread cream cheese on individual pieces of the lunch meat.
- Wrap the cream cheese and meat around pickles that have been dried off with paper towels.
- Continue wrapping the pickle with one or two more pieces of meat and cream cheese.
- Place wrapped pickles in the fridge to let the cream cheese harden back up.
- Slice pickles in ⅓ to ½ inch pieces to serve or eat.
Check out the other great recipe at Weekend Potluck.