Ingredients
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12 whole baby dill pickles
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1 8 ounce package cream cheese, softened (1/2 cup)
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2 ounce cheddar cheese, finely shredded
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1 - 2 jalapeno peppers, seeded and finely chopped
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¼ teaspoon garlic powder
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Salt and pepper to taste
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12 thin slices deli ham or turkey, halved
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2 tablespoon jalapeno jam or hot pepper jelly (optional)
Directions
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Preheat oven to 350°F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry.
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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.
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Bake about 15 minutes or until heated through.
Nutrition Facts (per serving)
| 50 | Calories |
| 4g | Fat |
| 1g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 50 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 10% |
| Cholesterol 14mg | 5% |
| Sodium 265mg | 12% |
| Total Carbohydrate 1g | 0% |
| Total Sugars 1g | |
| Protein 2g | 4% |
| Vitamin C 0.7mg | 1% |
| Calcium 26mg | 2% |
| Potassium 27mg | 1% |
| Folate, total 1.8mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
