For this no-cook game-day appetizer, tangy dill pickles are stuffed with a creamy filling that's peppered with sharp Cheddar and sweet pimientos, and then wrapped with ham. We cut back on the sodium by scraping out the pickle seeds and opting for reduced-sodium ham, which has 260 milligrams (or less) of sodium per 2-ounce serving.

Hilary Meyer
Source:, May 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Mix cream cheese, Cheddar, scallion and pimientos in a medium bowl until combined.

  • Scrape the seeds out of each pickle half with a small spoon, such as a 1/4-teaspoon measuring spoon. Stuff each pickle half with about 1 tablespoon of the cheese filling. Wrap a piece of ham around the center of each stuffed pickle and serve.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

40 calories; protein 2.4g 5% DV; carbohydrates 1.2g; exchange other carbs; dietary fiber 0.2g 1% DV; sugars 0.5g; fat 2.1g 3% DV; saturated fat 1.6g 8% DV; cholesterol 11.4mg 4% DV; vitamin a iu 158.3IU 3% DV; vitamin c 1.4mg 2% DV; folate 3.1mcg 1% DV; calcium 35.4mg 4% DV; iron 0.2mg 1% DV; magnesium 2.1mg 1% DV; potassium 33.2mg 1% DV; sodium 169.9mg 7% DV; thiaminmg 1% DV.