Recipe

May Newsletter Writers/Readers Quick Snack: Dill Pickle Poppers

Dill Pickle Poppers

Submitted by Glenda Bonham

12 Baby Dills or pickles of choice

8 ounces cream cheese – softened

2 ounces of grated cheddar cheese

1⁄4 teaspoon garlic powder

Salt and pepper to taste

Deli thin-sliced ham or turkey

2 Jalapeños fine chopped-optional

Jalapeño jelly – optional

Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry. In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer cream cheese mixture to a re-sealable plastic bag. Snip the corner of the bag and pipe cream cheese mixture into the pickle halves. Wrap each pickle half with ham and secure with a toothpick, if needed. Place pickles in a foil-lined baking pan. If desired, brush with jam. Bake about 15 minutes or until heated through.

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