Linda's Ham & Dill Pickle Appetizer Bites
December 09, 2015
Categories: Pork, Ham, Dairy, Cheese, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, St. Patrick's day, Summer, Thanksgiving, Wedding, Winter, Refrigerator, Diabetic, Gluten-Free, High Protein, No Eggs, Cream Cheese, Kid's Lunches, Spring more
"These are a great little "Appie" that everyone loves! So easy to whip up and easy to transport for the holidays. You can mix up a dipping sauce of a few squirts of yellow mustard and a few tablespoons mayonnaise if you like!"
- Serving Size: 1 (18.9 g)
- Calories 35.1
- Total Fat - 2.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 11 mg
- Sodium - 135.7 mg
- Total Carbohydrate - 0.7 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 2.3 g
- Calcium - 10.8 mg
- Iron - 0.1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Let the cream cheese sit at room temperature for at least 30 minutes before you make these, so that it will be easy to spread. I zap it in the microwave for 15-20 seconds)
Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices.
Chop the green onions into tiny pieces, then add to cream cheese and mix well.
Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 teaspoon cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese.)
Put a dill pickle on the edge of each ham slice, and trim the ham if it's bigger than the dill pickle spear.
Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut.
Cut into pieces so that each piece has a toothpick. (Each ham slice will be between 3-5 pieces, depending on size of slices).
Chill for 1/2 hour.
Arrange on plate, and serve.
Tips & Variations