1 package beef, the kind that comes in the little plastic bags for ~$1.00. The slices have to be square! (Armor and Buddig are square)
1 jar Vlasic Kosher baby dills
1 8 oz. pkg cream cheese, at room temperature (use Philadelphia brand)
Spread cream cheese on beef slices and wrap around pickles. For best results use the following detailed instructions:
Count the number of beef slices and pick out the same # of pickles to use (should be ~ 10.) Works best with straight pickles of uniform girth. Choose the pickles carefully. If they are too girthy the beef won’t fit around them; too skinny and/or short and you won’t get a good pickle/cheese ratio. Drain pickles well and wipe off excess moisture with a paper towel.
Unwrap cream cheese and score with a knife the # of slices you will need so you get an equal amount of cream cheese on each slice. Hint: if you have 10 slices of beef there will be 9 lines scored on the block of cheese.
Using the scored lines as a guide, cut off hunks of the cheese and spread each one evenly on a slice of beef. Wrap each around a pickle. Cover and chill several hours. Cut into slices about 1/4” - 1/2” thick OR eat the pickles whole if nobody is watching.