Pickle Poppers

By vealam

Ingredients

• 12 whole baby dill pickles
• 1-8 ounce package cream cheese, softened (1/2 cup)
• 2 ounces cheddar cheese, finely shredded
• 1 - 2 jalapeno peppers, seeded and finely chopped
• 1/4 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

Servings 24
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees 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.