Description
Tangy dill pickles stuffed with a creamy, cheesy filling and savory bits of smoked meat, creating a bold, crunchy, and satisfying no-cook appetizer.
Ingredients
- 6–8 large dill pickles
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked smoked turkey or beef, finely chopped
- 1 tablespoon chives or green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
- Slice pickles lengthwise and scoop out seeds to create a hollow center.
- Pat pickles dry with paper towels to remove excess moisture.
- In a bowl, mix cream cheese and cheddar until smooth.
- Add chopped meat, chives, garlic powder, onion powder, and black pepper; mix well.
- Transfer filling to a piping bag or plastic bag with corner cut.
- Pipe filling into each hollowed pickle half.
- Refrigerate for at least 30 minutes to firm up.
- Slice into bite-sized pieces and serve chilled.
Notes
- Dry pickles היט to prevent watery filling.
- Chilling helps the filling firm and improves flavor.
- Use flavored cream cheese for variation.
- Can be made ahead and stored in fridge.
- Serve cold for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2–3 pieces
- Calories: 120
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
