Ingredients
- Ingredients
- 1 (8 oz.) package cream cheese, softened
- 2 T. mayonnaise
- 1 T. grated onion
- 1/2 tsp. dried dill weed
- 1/8 tsp. ground black pepper
- 12 baby dill pickles
- 12 slices white bread {or white whole wheat}
- Hard salami slices {optional}
- Directions
Preparation
Step 1
in a small mixing bowl, combine cream cheese, mayonnaise, grated onion, dill weed, and pepper. Mix until well combined.
Cut crusts from bread slices and roll each slice flat with a rolling pin. Spread cream cheese mixture thinly on the bread slices, using approximately one tablespoon mixture per bread slice. Place a baby dill pickle on each and roll up.*
Place seam side down in a glass baking dish. Cover and chill in the refrigerator 8 hours, or overnight.
To serve, cut each pickle roll into three pieces.
Makes 36 bites.*If using hard salami slices, spread about 1/2 T. cream cheese mixture on a bread slice, top with a slice of hard salami, and spread with remaining 1/2 T. cream cheese mixture. Place the baby dill pickle on top of the second layer of cream cheese mixture, and roll up.