Pickle poppers
If you’re looking for a deliciously creamy and salty pop of flavour but don’t want all that spice then try out these prosciutto-wrapped pickle poppers. These poppers make for a great snack or you could even make a double batch to bring to your next party.
YIELDS
6
TO
8
Ingredients
- 12 whole baby dill pickles
- 1-8 ounce package (1 cup) cream cheese, softened
- 2 ounce cheddar cheese, finely shredded
- 1 - 2 jalapeno peppers, seeded and finely chopped
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 12 thin slices prosciutto
Directions
- Preheat the oven to 350° F. Halve the pickles lengthwise. Carefully scoop out the centers. Pat dry.
- In a medium bowl combine cream cheese, cheddar cheese, jalapenos, garlic powder, salt, and pepper. Transfer the cream cheese mixture to a resealable plastic bag. Snip the corner of the bag and pipe the 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.
- Bake for about 15 minutes or until heated through. Serve and enjoy!
