Cheesy Ham & Pickle Wraps
Date: Jul. 9th, 2018 - 1:00 PM
Ingredients
4 ounces reduced-fat cream cheese, softened
¼ cup shredded sharp Cheddar cheese
1 scallion, sliced
1 tablespoon chopped pimientos, drained
6 baby dill pickles, halved
3 thin (but not shaved) slices reduced-sodium ham (about 2 ounces), cut lengthwise into 12 strips
Preparation
- Mix cream cheese, Cheddar, scallion and pimientos in a medium bowl until combined.
- Scrape the seeds out of each pickle half with a small spoon, such as a ¼-teaspoon measuring spoon. Stuff each pickle half with about 1 tablespoon of the cheese filling. Wrap a piece of ham around the center of each stuffed pickle and serve.
- To make ahead: Refrigerate for up to 1 day.
