- 1 jar crunchy dill pickles (32 fl oz) (feel free to make your own)
- 8 oz pkg of cream cheese
- 2 to 3 ounces of dried beef slices, cut into halves or thirds
- Dry pickles off on a paper towel. Mold a layer of cream cheese around each pickle and then cover completely with strips of dried beef.
- Wrap the pickles individually in aluminum foil.
- Refrigerate 4 hours. Unwrap and cut into 1/4" chips.
- Should look like small wreaths with a green centers, white rims, and bright red edges.