Dill Pickle Roll Ups
Dill Pickle Roll Ups are a quick and easy appetizer, made with three ingredients and no cooking required, ready in under 30 minutes!
Dill Pickle Roll Ups are the perfect midwestern appetizer, because they come together really quickly, don’t require any cooking, and are ready in under 30 minutes. They’re perfect for when you have unexpected guests, or when you need something to bring to a weekend potluck. I’ve even made these for my family for lunch during beach days for an easy finger food!
If you love this recipe, you’ll also like my Dill Pickle Dip, and my Parmesan Onion Ring Chips!
Table of contents
Why You’ll Love This Recipe
Crowd Pleaser – Pickle roll ups are easy to eat with a napkin and a toothpick, and a big hit at parties, but take almost no effort to make! This is an old Midwestern recipe for potlucks and parties.
No Cooking – This is a quick and easy budget-friendly appetizer and takes almost no time to make, without having to cook it at all! Just roll everything together and refrigerate. I’ve also used this as meal prep for lunches.
Ingredient Tips & Substitutions
Dill Pickles. These add a nice salt-brine contrast to the cream cheese. You can use bread and butter pickles for a sweeter version. I’m using dill pickle spears, but you can also use mini whole pickles.
Cream Cheese. This is what holds everything together. You can use regular cream cheese, or Neufchatel cheese for a lighter version. Make sure you bring the cream cheese to room temperature, so it spreads evenly.
For a different flavor, try using different flavored cream cheeses like chive and onion, or ranch.
Deli Meat. Choose thin deli ham slices that are wide enough to fit one pickle spear. You can layer the ham slices together if you have to. Thinner slices will be easier to roll.
For a lighter version, make turkey roll ups. Or try corned beef for St. Patrick’s Day!
Kitchen Tools
For these ham and pickle roll ups, you’ll need a cutting board and a butter knife to spread the cream cheese, and a sharp knife to cut into rolls.
How to Make Dill Pickle Roll Ups
Place a slice of ham on the cutting board. Take a generous amount of cream cheese on a knife and gently spread it evenly over the slice of ham all the way to the edges.
Place a dill pickle spear on the ham slice and, starting at one end, roll tightly around the pickle.
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Repeat these steps for all of the slices of ham until they are all rolled with the cream cheese and pickles.
Place the roll ups in a container seam-side-down and refrigerate for at least 15 minutes.
Once they’re cold, place them back on the cutting board and slice into even 1-inch pieces. Place the pieces on a serving plate with toothpicks, and serve.
Recipe Variations
- Try adding Ranch seasoning to the cream cheese for Ranch pickle roll ups!
- Give these a little heat with some cayenne pepper or hot sauce.
- Serve some dijon mustard, ranch dressing, or mayo with the pickle wraps as dipping sauces.
- Add some gluten free tortillas to the roll ups to make pinwheels instead.
- Try adding some herbs like fresh dill or basil.
- Add some heat with a thin slice of pepper jack cheese, or some flavor with cheddar or Monterey jack cheese.
Recipe Tip! Placing the dill pickle wraps in the refrigerator for a few minutes helps the cream cheese become solid again, which will make it a lot easier to slice into pieces.
Frequently Asked Questions
This is the perfect appetizer recipe to make the day before! Once they’re cut into slices, you can place them in an airtight container and refrigerate until you’re ready to serve. If the rolls aren’t staying together after some time, you can place them on toothpicks when serving.
Recipe Tip! Roll the ham deli slices around the pickles as tightly as possible, but be careful not to rip the ham slices. If they’re too loose, they’ll fall apart on the plate.
More Appetizer Recipes
Storage
Refrigerate for 3-4 days in an airtight container or covered with plastic wrap.
I don’t recommend freezing these, because they will defrost watery and won’t hold together well.
Cooking Tips
- Pat the pickles dry with a paper towel to limit the amount of liquid in the roll ups, that may cause them to fall apart.
- If the cream cheese isn’t room temperature, it won’t spread easily. Take it out of the refrigerator 20-30 minutes before you start making these.
- Serve the dill pickle roll ups cold and straight from the refrigerator.
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Dill Pickle Roll Ups
Equipment
- 1 cutting board with a sharp knife, and a butter knife
Ingredients
- 1 pound deli ham, thinly sliced, gluten free
- 8 ounces cream cheese, softened
- 12 dill pickle spears
Instructions
- Place a slice of ham on the cutting board. Take a generous amount of cream cheese on a knife and gently spread it evenly over the slice of ham all the way to the edges.
- Place a dill pickle on the ham slice and, starting at one end, roll tightly around the pickle. Repeat these steps for all of the slices of ham until they are all rolled.
- Place the roll ups in a container seam-side-down and refrigerate for at least 15 minutes. Once they're cold, place them back on the cutting board and slice into even 1-inch pieces. Place the pieces on a serving plate with toothpicks, and serve.
Notes
- How many pickles you’ll need depends on how many slices of ham you have, so you might have some leftover.
- Pat the pickles dry with a paper towel to limit the amount of liquid in the roll ups.
- Make sure the cream cheese is at room temperature or it won’t spread easily.
- Serve the dill pickle roll ups cold and straight from the refrigerator.
- Roll the ham around the pickles as tightly as possible, but be careful not to rip the ham slices. If they’re too loose, they’ll fall apart on the plate. If that happens, put them on toothpicks.
- Placing the rolls in the refrigerator for a few minutes helps the cream cheese become solid again, which will make it a lot easier to slice into pieces.
Nutrition
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