Cream Cheese Wrapped Dill Pickles - cooking recipe

Ingredients

8 kosher dill pickles, whole
8 ounces cream cheese, softened
4 ounces sour cream (or you can use all cream cheese)
3 ounces meat (deli-sliced roast beef or ham, not ultra thinly sliced)
1 -2 tablespoon horseradish cream (optional, but really good with roast beef)

Preparation

Using paper towels, gently pat the pickles and the meat slices dry.
Combine the cream cheese, sour cream & horseradish (if using), together in a small bowl.
On a cutting board, or clean surface, lay out 1 slice of deli meat (if the meat is sliced thin enough to have holes, use two slices, one on top of the other) and gently spread with cheese mixture.
Lay one pickle along the edge of the meat and roll up tightly.
Repeat with remaining meat, cheese & pickles, then cover and refrigerate overnight.
Before serving, slice pickles into 1/2-3/4 inch rounds with a sharp knife.