Cheesy Ham & Pickle Wraps

Cheesy Ham & Pickle Wraps

0 Reviews
From:, May 2018

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 4 ounces reduced-fat cream cheese, softened
  • ¼ cup shredded sharp Cheddar cheese
  • 1 scallion, sliced
  • 1 tablespoon chopped pimientos, drained
  • 6 baby dill pickles, halved
  • 3 thin (but not shaved) slices reduced-sodium ham (about 2 ounces), cut lengthwise into 12 strips


  • Prep

  • Ready In

  1. Mix cream cheese, Cheddar, scallion and pimientos in a medium bowl until combined.
  2. Scrape the seeds out of each pickle half with a small spoon, such as a ¼-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 information

  • Serving size: 1 stuffed pickle half
  • Per serving: 40 calories; 2 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 2 g protein; 3 mcg folate; 11 mg cholesterol; 0 g sugars; 0 g added sugars; 158 IU vitamin A; 1 mg vitamin C; 35 mg calcium; 0 mg iron; 170 mg sodium; 33 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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