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cream cheese, softened
jalapeno pepper juice
Drain pickles on a paper towel. Wash ham slices and place on paper towels to dry.
Beat cream cheese until fluffy with electric mixer. Add the jalapeno juice and garlic salt. Combine well.
Spread one tablespoon cream cheese mixture on ham slice.
Place a dill pickle on one end of the cream cheese side of ham. Roll up. Repeat until all dill pickles and ham slices are used.
Chill in an airtight container in the refrigerator overnight. When ready to serve, slice in 1/2-inch slices with electric knife.
If you have any of the cream cheese mixture left, it is good served with Frito scoops.