Dill Pickle Cream Cheese Sandwich Recipes

Steps:

• 1. Add the cream cheese to a mixing bowl, left soften, use a fork to mash to make it nice and soft, clean off the fork with a spoon. Photo shows the cream cheese mashed, my homemade fridge pickles, and 1/3 cup of the pickles chopped. The dill is not in the photo but that is from my yard.
• 2. Use a sturdy spoon and fold in the pickles, juice, and dill until combined, season with salt and red pepper flakes as desired.
• 3. Lay out two slices of bread, places lettuce slices on one slice as desired, spoon cream cheese, generously, on lettuce and spread out, top with remaining slices of bread. Repeat with remaining bread. Enjoy.

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

Steps:

• Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, and slice before serving.

Steps:

• Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
• Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
• Stir celery salt into soup and bring to a simmer.
• Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

Steps:

• Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.