Stuffed Dill Pickles

1. 1

   Cut crusts from bread; place between damp tea towel (until bread is soft, but not wet, approximately 10 to 15 minutes). Blend the cream cheese and mayonnaise.

2. 2

   Spread cheese mixture on bread slices.

3. 3

   Wrap around a large dill pickle.

4. 4

   Wrap tightly with Saran Wrap; repeat as many times as you need.

5. 5

   Refrigerate several hours or overnight.

6. 6

   Remove plastic wrap and slice thin to serve.

No additional tips available.