Description
Crunchy dill pickles stuffed with a creamy, cheesy, savory filling, chilled and sliced into bite-sized rounds for a tangy and refreshing appetizer.
Ingredients
- 6 large whole dill pickles, firm and crisp
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped halal smoked turkey or beef strips, cooked
- 1 tablespoon chopped chives or green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 pinch red pepper flakes (optional)
- 2 tablespoons ranch-style dipping sauce (optional)
- 1 tablespoon extra chopped chives (optional garnish)
Instructions
- Pat the dill pickles dry with paper towels to remove excess moisture.
- Using a spoon, apple corer, or narrow knife, carefully hollow out the center of each pickle, leaving enough structure to hold shape.
- In a bowl, mix cream cheese, cheddar cheese, chopped smoked turkey or beef, chives, garlic powder, black pepper, paprika, and red pepper flakes until smooth.
- Transfer the filling into a piping bag or zip-top bag with a corner cut off.
- Pipe the filling into each hollowed pickle, filling completely.
- Place stuffed pickles on a plate, cover, and refrigerate for 30–60 minutes until firm.
- Slice each pickle into 1/2-inch rounds using a sharp knife.
- Arrange on a platter, garnish with extra chives, and serve chilled with optional dipping sauce.
Notes
- Ensure pickles are dry to prevent watery filling.
- Chilling helps firm up the filling for clean slicing.
- Use a sharp knife for neat cuts.
- Customize filling with herbs, spices, or cheese variations.
- Best served cold for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 4-5 bites
- Calories: 180
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
