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Ingredients
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1 (32 ounce) jar dill pickle spears, drained
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2 (8 ounce) packages cream cheese, room temperature
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2 (2.5 ounce) packages thin-sliced beef luncheon meat
Directions
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Dry excess moisture off of pickles.
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Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.
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Chill and slice into rounds.
Nutrition Facts (per serving)
72 | Calories |
6g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 25 | |
Calories 72 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 4g | 20% |
Cholesterol 21mg | 7% |
Sodium 538mg | 23% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 18mg | 1% |
Iron 1mg | 3% |
Potassium 70mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.