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Nutrition Facts

Serving Size 1 (143g)

Recipe makes 12 servings

Calories 91
Calories from Fat 61 (67%)
Amount Per Serving %DV
Total Fat 6.8g 10%
Saturated Fat 4.2g 21%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 20mg 6%
Sodium 1521mg 63%
Potassium 170mg 4%
Total Carbohydrate 6.3g 2%
Dietary Fiber 1.5g 6%
Sugars 4.5g
Protein 2.3g 4%

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Stuffed Dill Pickles

Recipe #100688 | 30 min | 30 min prep | add private note
William (Uncle Bill) Anatooskin

By: William (Uncle Bill) Anatooskin
Sep 27, 2004

This is a very interesting recipe and is great for parties and family gatherings.

SERVES 12 (change servings and units)

Ingredients

Directions

  1. 1
    Cut off both ends of the dill pickles to create a flat surface.
  2. 2
    Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle.
  3. 3
    You can save the core for another use.
  4. 4
    Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
  5. 5
    Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended.
  6. 6
    Add Tabasco sauce and mix well to blend.
  7. 7
    Using a cake decorator or a small spoon, stuff each pickle.
  8. 8
    Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
  9. 9
    Before serving, slice pickles into 3/4 inch slices.
  10. 10
    Place slices on a serving plate.
  11. 11
    Cover and refrigerate any unused pickles.
  12. 12
    These pickles are also good for lunches.
  13. 13
    You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham.
  14. 14
    Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
  15. 15
    NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.

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Featured Reviews for This Recipe

From: Chef #739455

On Mar 16, 2008

These are spectacular, I did add some finely chopped pastrami and took them to a party. Man were they a hit!

2 people found this review helpful

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  • From: sklhczech

    On Dec 31, 2007

    I made a double batch of these for a surprise party on Saturday. They turned out well, however, my daughter got a little carried away with the garlic and they really had a "bite"!! Next time I make a double batch I will mix these myself!

    0 people found this review helpful

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  • reviewer icon

    From: Peter J

    On Sep 19, 2007

    Yum what a great quick snack and so many possibilities on variations of the stuffing. The hot sauce and cream cheese work really well together with the pickle. I didn't have a dill corer but a hobby store sold me a few short lengths of aluminium rod for a few dollars that worked really well and gave me a few different sizes because the local pickles seem to vary a lot in size.

    29 people found this review helpful

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  • reviewer icon

    From: Cilantro in Canada

    On Mar 12, 2005

    Great recipe. My daughter loves these as a snack. I decided to just cut the pickle in half and then hollowed it out. Dried it with a paper towel and filled with the cream cheese mixture. Tastes great using cream cheese with onion and chive already mixed in too. Thanks for the great recipe.

    17 people found this review helpful

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  • Read all 35 reviews

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