• 8 kosher dill pickles, patted dry
• 2 (8 ounce) packages cream cheese, softened
• 2 1/2 ounces thin-sliced beef luncheon meat

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

My husband loves these with sweet pickles. I prefer dill.