Ham and Dill Pickle Roll-Ups with Horseradish Cream Cheese

Steps

1. Step 1

   In a bowl, stir the softened cream cheese with the horseradish, chives, garlic powder, and black pepper until smooth and evenly mixed.

   5 min

   • 8 oz cream cheese
   • 2 tbsp prepared horseradish
   • 2 tbsp fresh chives
   • 1/2 tsp garlic powder
   • 1/4 tsp black pepper
2. Step 2

   Blot the pickle spears thoroughly with paper towels. They need to be as dry as possible or the roll-ups will slide apart.

   3 min

   • 8 whole dill pickle spears
3. Step 3

   On a cutting board, lay 2 slices of ham so they overlap by about an inch, making one wide rectangle. Spread about 2 tablespoons of the cream cheese mixture over the ham in a thin, even layer all the way to the edges. Repeat to make 8 rectangles total.

   8 min

   • 8 oz cream cheese
   • 16 slices deli ham, thinly sliced (about 1 lb)
4. Step 4

   Lay a dry pickle spear along one short edge of each ham rectangle and roll it up snugly into a tight log. Press the seam to seal.

   4 min

   • 8 whole dill pickle spears
5. Step 5

   Wrap each log tightly in plastic wrap and refrigerate until firm, at least 1 hour (up to 24 hours).

   1 hr, hands-off

6. Step 6

   Unwrap the logs and trim the ragged ends. With a sharp knife, slice each log crosswise into 1/2-inch pinwheels. Arrange cut side up on a platter and serve cold.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026