Pickle Poppers

By cindygwest

Ingredients

• 12 whole baby dill pickles
• 1 8 ounce cream cheese, softened (1/2 cup)
• 2 ounces cheddar cheese, finely shredded
• 1 – 2 jalapeno peppers, seeded and finely chopped
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 12 thin slices deli ham or turkey, halved
• 2 tablespoons jalapeno jam or hot pepper jelly (optional)

Details

Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry.

In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam.

Bake about 15 minutes or until heated through.