This is a very tasty appetizer that is not difficult to make and is excellent at any party.
1 - 48 ounce jar of dill pickles (homemade preferred) 4 - 5 inches long
1 - 8 ounce package of cream cheese
1 - medium onion, very finely chopped
3/4 tsp. Tabasco sauce or a hot red pepper sauce
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Cut each end of the pickle off to create a flat surface.
Using a thin potato peeler or a small sharp knife, core out each dill pickle.
You can save the core for another use if desired.
Stand the cored pickles on end on paper towelling and let drain until the liquid drains our, about 20 to 30 minutes.
Meanwhile, in a mixing bowl, cream the cheese, add the onion and mix until blended.
Add Tobasco sauce and mix well to incorporate.
Using a cake decorator or a small spoon, stuff each pickle if necessary from both ends.
Wrap the stuffed pickles in batches in plastic wrap and refrigerate until the cheese mixture is set, about 2 hours.
When ready to serve, slice the pickles into 3/4 inch slices nnd place on serving plates.
Cover and refrigerate any unused pickles.
You may also use smoked salmon in the mixture, and also use different cream cheese.
William (Uncle Bill) Anatooskin, By Uncle BillRecipe category: Appetizers > Vegetables
, Vegetable-Dishes > Other