Pickle Cream Cheese Roll-Ups Recipe (3 Ingredients, Make-Ahead Appetizer)

In my family, pickle cream cheese roll-ups are passed around every summer at the lake in the late afternoon, just before dinner efforts begin and just as the cocktails make their first appearance. My aunt stacks them high on a red plastic plate, and they always disappear fast. They are cold, salty, and satisfying—the kind of snack that bridges the gap between the afternoon sun and dinnertime.

They also show up at every kind of gathering I can think of—set out with other appetizers at potlucks or arranged neatly on platters for the Fourth of July, Thanksgiving, and Christmas. There’s something about the humble, Midwestern practicality that makes them feel right at home on any table.

The reason they’re so enduring is simple: they only need three ingredients, they come together in minutes, and they can (and absolutely should) be made ahead of time. The combination of a crunchy, briny pickle with silky cream cheese and smoky, salty ham makes for a perfect bite that needs no plate, utensils, or napkin. They’re easy, efficient, and always a hit. 

Tips for Making My Pickle Cream Cheese Roll-Ups

• These roll-ups are best when made ahead of time. The cream cheese has a chance to firm up, making the snack easier to slice, eat, and serve. 
• They can be made up to 24 hours in advance. Slice them once firm and return them to the refrigerator until ready to serve. 
• You don’t want ham that is too thinly sliced here; it can fall apart when rolling. My preference is to use eight 1-ounce slices of deli ham. 
• For an easy variation, use flavored cream cheese like chive and onion or garlic-herb. The traditional meat in my family has always been ham, but I think turkey, salami, or roast beef would be delicious as well. 

How To Make My Pickle Cream Cheese Roll-Ups

To make 64 pickle bites (16 servings), you’ll need:

Prep time: 10 minutes
Chilling time: 2 hours
Total time: 2 hours 10 minutes

• 8 slices deli ham (about 8 ounces) 
• 8 ounces full-fat cream cheese, softened  
• 8 large, whole kosher dill pickles, such as Claussen, patted dry

Place a slice of ham on a cutting board and spread approximately one ounce of softened cream cheese into an even layer over the ham. A butter knife works well for this task, but if you have a small offset spatula, even better. 

Place one pickle at a short end of the ham and roll it tightly so the ham and cream cheese adhere to the pickle. Repeat spreading and wrapping with the remaining pieces of ham, cream cheese, and pickles. Place the wrapped pickles in an airtight container or on a plate covered tightly with plastic wrap. Chill in the refrigerator until the cream cheese is firm, at least 2 hours. 

Once chilled and firm, use a knife to cut each pickle into 8 even slices. Pile on a plate and serve. There likely won’t be leftovers, but if there are, they can be stored in the refrigerator for up to 3 days. 

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