Recipe: Pickle Roll Up DIP

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During my blog hop, I ran across the recipe for pickle roll ups. If you do not know what they are, essentially it is thinly sliced ham (lunch/deli meat) with cream cheese spread on it. You put a whole pickle in it, roll it up, and slice them. They are yummy! BUT… my family has created something just as yummy! It is pickle roll up dip!

Pickle Roll up Dip1 Recipe: Pickle Roll Up DIP

Here is what you need:

3 packs of deli meat (the recipe I grew up with calls for like 2 beef, 1 corned beef, but hubby has since changed it to 2 corn beef, 1 pastrami)
1 cup pickles
8 ounces cream cheese
3/4 cup mayo (I highly recommend not using Miracle Whip as it won’t taste the same)
Triscuit crackers (or any type of crackers or chips – my mother in law uses tortilla chips, but it’s okay, I forgive her!)

Directions:

Mix the cream cheese and mayo together. We have started to use a hand mixer to make sure the two are mixed and semi-creamy.
Chop up the pickles to equal 1 cup
Cut the meat into little pieces
Mix the pickles and meat into the cream cheese/mayo mixture.
Chill (tastes best when cold, but can be eaten at room temp if you just can’t wait)
Serve with Triscuit crackers

I am telling you, we make a double batch when we make this and it never lasts more than a couple of days (depending on who is eating it with us!). Everyone we know has tried it and loved it! It is specially requested for family holidays and get togethers now!

Pickle Roll Up DIP
Ingredients
  • 3 packs of deli meat (the recipe I grew up with calls for like 2 beef, 1 corned beef, but hubby has since changed it to 2 corn beef, 1 pastrami)
  • 1 cup pickles
  • 8 ounces cream cheese
  • 3/4 cup mayo (I highly recommend not using Miracle Whip as it won’t taste the same)
  • Triscuit crackers
Instructions
  1. Mix the cream cheese and mayo together. We have started to use a hand mixer to make sure the two are mixed and semi-creamy.
  2. Chop up the pickles to equal 1 cup
  3. Cut the meat into little pieces
  4. Mix the pickles and meat into the cream cheese/mayo mixture.
  5. Chill (tastes best when cold, but can be eaten at room temp if you just can’t wait)
  6. Serve with Triscuit crackers

 

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Comments

  1. Marie Czarnecki says

    Where is the “FRIENDLY PRINTER”???? If I want this I have to hand write because If I print it, it prints all the comments and I do not need that, or those, all I need is the recipe!!!

  2. Diana says

    This sounds delicious. Are the pickles Dill (Kosher, Garlic)? Are the meats the small pkgs of like Buddig that hang in the lunchmeat section ( What size)? Thank you for sharing this with us. Can’t wait to try this.

    • Leila says

      I use dill – plain ol’ dill pickles. The recipe originated using the Buddig small packaged meats, but our local grocer (Kroger chain) has Kroger brand packets that are the same as the Buddig and are generally cheaper. It is delicious, but beware – very addicting! Enjoy!

  3. Cookie's Mom says

    Wow. I've never heard of this. It sounds decadent!

    Thanks for stopping by and following my blog. I'm your newest follower!

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