Prep: 10 mins | Additional: 7hrs 50mins | Total: 8 hrs | Servings: 8 | Yield: 8 servings
Pickles were associated with a broad array of health statements. You have probably heard something about all pickle juice as the best treatment for a hangover or as a great drink for recovery workouts. But how true are those claims? And really, are pickles healthy? Both fermented and unfermented pickles have a great source of vitamin K to address the questions posed above, which is a key component for proper bone health. Fermented pickles get the green light as well as an anti-inflammatory for being gut-friendly, whereas unfermented pickles can help lower blood sugar due to their vinegar content.
I love pickles, and I can eat it, as it is, or with whatever is in the table. This recipe for Cream Cheese Pickles is my go-to breakfast meal. Making it is super simple and only requires (3) ingredients. The ingredients are so simple that you might have it in your pantry right at this very moment. The secret to that recipe’s success is the pickles. You should use the right pickles, I love to use kosher dill pickles, but you can use whatever pickles that pleases you. I guarantee that you will love this Cream Cheese Pickles, and it surely becomes your family-favorite. Try this recipe for Cream Cheese Pickles, and don’t forget to share and enjoy it with your family and friends.
(8) large (4″ long)s kosher dill pickles, patted dry
2 (8 oz) packages cream cheese, softened
2 ½ ounces thin-sliced beef luncheon meat
1. Add and spread or pat cream cheese around each pickle, and then wrap (2) sheets of meat around each pickle. Then refrigerate pickles overnight, and slice before serving.
1. Try adding garlic salt and minced onion to your cream cheese, or try chive and onion cream cheese.
2. Instead of using luncheon meat, you can use dried beef slices or ham.
Per Serving: 230.1 calories; fat 20.1g 31% DV; cholesterol 65.9mg 22% DV; sodium 1995.4mg 80% DV; protein 6.7g 13% DV; carbohydrates 7.3g 2% DV.
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