Cold Cut Ribbons

1. 1

   Prepare spread by combining cream cheese, onion and mustard. Lightly spread cream cheese on slice of meat.

2. 2

   Top with cheese slice, more cream cheese and another slice of meat.

3. 3

   Repeat process until stack includes 3 layers of meat and cheese, with cream cheese in between.

4. 4

   Freeze cold cut stack uncut for approximately 1 hour.

5. 5

   When firm, cut into 1 x 2-inch ribbon strips.

6. 6

   Center a pickle slice on each cold cut ribbon.

7. 7

   Skewer with cellophane tipped toothpick and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.