When I announced on Twitter that I was making pickle wraps for my New Year’s Eve celebration, I got quite a few comments asking what they were and a couple of requests for the recipe. I decided posting the recipe would make for a good Friday Funtimes post.
And since I do like to cook, I figured that posting my recipes from time to time would be a good go-to for the Fridays that I’m not feeling particularly fun.
Food is fun.
1 jar of small, whole dill pickles
2 90 calorie packages of Budding’s Beef (any deli thin sliced corned beef will do, really)
1 8oz container of cream cheese (I like the low fat kind)
Use a paper towel to dry off the pickles. Spread a thin layer of the cream cheese on one slice of the beef. Set the pickle on the edge of the cream cheesed beef and roll it up. Slice up the pickle into rounds no more than quarter of an inch thick. Serves several people at once or one person over several days (at least that’s my experience).
One word of caution: This recipe is not for everyone. I know it sounds terrible and even some pickle lovers have a hard time trying it. Rarely does it work out well for someone not fond of pickles. In fact, my roommate Carrie swears it’s the most vile thing she’s ever put in her mouth.
I’m going to take her word for that.