Cheese-Stuffed Pickles

• 16 large dill pickle slices
• 8 ounces cream cheese, softened
• 1/4 cup shredded cheddar cheese
• 1 tablespoon minced chives
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Optional: pickle juice for serving

Steps

1. 1 Using a melon baller or small spoon, carefully scoop out a small amount of pickle from the center to create a well.
2. 2 In a bowl, mix together cream cheese, shredded cheddar, chives, garlic powder, and paprika until smooth.
3. 3 Spoon or pipe the cheese mixture into each pickle well.
4. 4 Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. 5 Serve chilled, optionally with extra pickle juice on the side.

Equipment

• melon baller or small spoon
• small piping bag or ziplock bag with corner snipped

Variations

• Add a dash of hot sauce to the cheese mixture for a spicy kick.
• Use Greek yogurt mixed with cream cheese for a lighter option.

Substitutions

• If you don't have chives, use finely chopped green onions or parsley.

Pairings

• Serve alongside potato chips or crispy pita bread.

Nutrition

Tips

• For a firmer cheese filling, chill it in the fridge for 30 minutes before stuffing.
• Experiment with different cheeses like mozzarella or pepper jack for varied flavors.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Freezing: Not recommended for freezing due to texture changes in the cheese.

Serving Suggestions

• Serve with ice-cold beer for a perfect game day snack.
• Pair with a charcuterie board for a crowd-pleasing appetizer.

FAQ