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Stuffed Dill Pickles

Yields36 Pickle SlicesPrep Time30 minsCook Time2 hrs 30 minsTotal Time3 hrs

 12 prepared Mrs. Wages® Whole Dill Pickles (made from Mrs. Wages® Quick Process® Dill Pickle Mix)
 1 container (8 oz) chive and onion cream cheese spread
 3 oz smoked salmon, finely chopped
 2 medium cloves garlic, minced
 1 tsp Sriracha sauce
 1 tsp Worcestershire sauce amount
1

Cut ends from both sides of pickles; cut pickle in half. Using a potato peeler or a sharp knife, carefully core out the center of each pickle; discard.

2

On a double layer of paper towels, let pickles stand cut side down for at least 30 minutes to allow liquid to drain from pickle.

3

Meanwhile, in a medium bowl, combine the cream cheese, salmon, garlic, Sriracha sauce and Worcestershire Sauce.

4

Place cream cheese mixture into a resealable plastic bag, cut a small end from one corner. Squeeze bag to fill inside of pickle. Wrap each pickle in plastic wrap and chill for at least 2 hours or until cream cheese is firm.

5

Cut each pickle half into 3 slices. Arrange on a serving platter; serve cold.

Nutrition Facts

0 servings

Serving size

36 Pickle Slices