Corned Beef & Dill Pickle Rollups

1 containerSonoma Brinery Manhattan Dill Pickles
Corned beef, sliced thinly
8 ounces Cream cheese
Garlic salt
Worcestershire sauce
1 tablespoonDill weed

 

Mix cream cheese, garlic salt, Worcestershire sauce, and dill weed.

Lay out corned beef slices on bread board. Spread the entire top of corned beef with cream cheese mixture.

Place a pickle spear in the middle of each corned beef slice.

Roll up corned beef over pickles, pushing together as you roll.

Place rolls in plastic wrap and refrigerate until cold.

Cut thinly with a sharp knife, cover, and keep in the refrigerator until ready to serve.


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