What I love most about this recipe is how easy it is. Life gets hectic, especially during the holidays or when school’s in full swing, and having a quick, crowd-pleasing appetizer in my back pocket is a lifesaver. Plus, you can make it ahead of time, which is always a win. These creamy pickle rolls always disappear fast, so I usually double the recipe!

The secret ingredient? It’s not an ingredient at all, but patience! Letting the rolls chill for a few hours is key to firming them up and letting the flavors meld. I’ve tried rushing it before, and trust me, it’s worth the wait.

So, are you ready to give these a try? I promise, you won’t be disappointed! This creamy pickle rolls recipe is simple, delicious, and guaranteed to be a hit at your next party or family gathering. Let’s get rolling – literally!

Ingredients

Here’s what you’ll need to whip up a batch of these addictive creamy pickle rolls. I’ve included some notes and substitutions that have worked for me over the years.

Save

8 oz Cream Cheese, softened: This is the base of our filling, so make sure it’s nice and soft. I usually take it out of the fridge about an hour before I start. If you’re in a hurry, you can microwave it for a few seconds, but be careful not to melt it. For a lighter option, you can use reduced-fat cream cheese, but I find the full-fat version gives the best flavor and texture. Here are USDA guidelines for cream cheese handling.

4 oz Dried Beef, thinly sliced: I love the salty kick this adds, but you can substitute it with ham or even cooked bacon crumbles for a different twist. If you’re looking for a vegetarian option, you can omit the meat altogether, and they’ll still be delicious creamy pickle rolls.
1/4 cup fresh Dill, chopped: Fresh dill is a must! It brings so much flavor to the filling. If you don’t have fresh dill, you can use dried dill, but use about half the amount, as dried herbs are more potent.
1/4 cup green onion, chopped: Adds a nice subtle bite and freshness. Chives would also work well.

6 large Flour Tortillas: I prefer using burrito-size tortillas because they’re easier to roll. Make sure they’re soft and pliable. If they’re a little stiff, you can warm them in the microwave for a few seconds to make them easier to work with.
6 large Dill Pickles: I use whole dill pickles for this recipe. I find they offer the best crunch and flavor. You can also use spears if that is what you have. Make sure to dry your pickles well before adding them to the tortillas. If you’re feeling adventurous, try using different flavors of pickles! Spicy pickles can add a fun kick to these creamy pickle rolls.

Shopping Tip: I usually buy my cream cheese in bulk when it’s on sale and store it in the fridge. It lasts a long time, and it’s always good to have on hand. As for the dried beef, I find that the pre-packaged slices are the most convenient, but you can also buy it from the deli counter if you prefer.

Storage Hack: If you have leftover dill, wrap it in a damp paper towel and store it in a plastic bag in the fridge. It’ll stay fresh for longer that way.

These creamy pickle rolls are super customizable, so feel free to adjust the ingredients to your liking. This combination is what my family loves, and I hope it becomes a favorite in your house too!

Step-by-Step Instructions

Alright, let’s get down to making these creamy pickle rolls. I’m going to walk you through each step, sharing some tips and tricks I’ve learned along the way.

Save

Prepare the Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese, dried beef, dill, and green onion. Mix well until everything is evenly distributed. I like to use a hand mixer to get it really smooth, but a good old-fashioned spoon works just fine too. Make sure your cream cheese is soft enough, or you will end up with lumps!
Dry the Pickles: This is a crucial step! Use paper towels to thoroughly dry the pickles. If the pickles are too wet, your tortillas will get soggy. Trust me, I’ve learned this the hard way. Nobody likes soggy creamy pickle rolls.

Assemble the Rolls: Lay a tortilla flat on a clean surface. Spread a thin, even layer of the cream cheese mixture over the entire tortilla, leaving a small border around the edges. Place a dill pickle along one edge of the tortilla.
Roll It Up: Tightly roll the tortilla around the pickle, like you’re making a burrito. Make sure to keep it snug so that the roll is firm and holds its shape.
Chill: Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably longer. This allows the creamy pickle rolls to firm up and the flavors to meld together. I usually make them in the morning and let them chill all day.

Slice and Serve: When you’re ready to serve, remove the rolls from the refrigerator and slice them into 1-inch pieces. I use a sharp, serrated knife for clean cuts. Arrange the creamy pickle rolls on a platter and watch them disappear!

Cooking Tip: If you’re having trouble getting the tortillas to roll without cracking, try warming them in the microwave for a few seconds. Just be careful not to overheat them, or they’ll become too sticky.

Family Reaction: My kids love helping me make these. They especially enjoy spreading the cream cheese mixture on the tortillas (and sneaking a few bites of the dried beef, of course). It’s a fun and easy recipe to get them involved in.

Meal Prep Insight: These creamy pickle rolls are perfect for meal prepping. You can make them a day or two in advance and store them in the fridge until you’re ready to serve. Just make sure to wrap them tightly in plastic wrap to prevent them from drying out.

Leftover Advice: If you have any leftover rolls (which is rare in my house!), store them in an airtight container in the refrigerator. They’ll stay good for a couple of days.

These creamy pickle rolls are so easy to make, and they’re always a crowd-pleaser. I hope you enjoy making them as much as I do!

Serving Ideas

Okay, so you’ve made your creamy pickle rolls – now what? Here are some ideas on how to serve them and make them even more special.

Party Platter: Arrange the sliced creamy pickle rolls on a platter with other appetizers like cheese cubes, crackers, and olives. This makes a beautiful and delicious spread for any party.
Game Day Snack: These are perfect for watching football or any other sporting event. They’re easy to eat and don’t require any utensils.

Holiday Appetizer: These creamy pickle rolls are always a hit at our holiday gatherings. They’re a nice change from the usual dips and chips.
Lunchbox Treat: My kids love taking these in their lunchboxes. Just make sure to pack them with an ice pack to keep them cool.
Pair with Dips: Serve with a side of ranch dressing or a spicy mustard for dipping. This adds another layer of flavor and makes them even more irresistible.

Transform Leftovers: If you happen to have any leftover creamy pickle rolls (unlikely, I know!), you can chop them up and add them to a salad or use them as a topping for baked potatoes.

Occasions: I make these for just about any occasion – potlucks, birthday parties, holiday gatherings, and even just a casual snack on a weekend afternoon. They’re so versatile and easy to make that they’re always a good choice.

Portion Sizes: I usually figure on about 3-4 creamy pickle rolls per person, but honestly, most people end up eating more than that because they’re so addictive.

Family Feedback: My family loves these! My husband calls them “pickle crack” because he can’t stop eating them. My kids love the combination of the creamy filling and the crunchy pickle. They’re always the first thing to disappear at any party.

These creamy pickle rolls are a simple yet satisfying appetizer that’s sure to impress your friends and family. Enjoy!

FAQs

Got questions about creamy pickle rolls? I’ve got answers! Here are some of the most common questions I get asked about this recipe.

Can I make these ahead of time? Absolutely! In fact, I highly recommend it. Making these creamy pickle rolls ahead of time allows the flavors to meld together and the rolls to firm up. Just wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days.
What if I don’t like dried beef? No problem! You can substitute it with ham, bacon, or even smoked turkey. Or, for a vegetarian option, simply omit the meat altogether. The creamy pickle rolls will still be delicious.
Can I use different types of pickles? Of course! I prefer dill pickles for their tangy flavor, but you can experiment with other types like sweet pickles, spicy pickles, or even bread and butter pickles. Each type will give the creamy pickle rolls a unique flavor.

My tortillas are cracking when I roll them. What am I doing wrong? This usually happens when the tortillas are too dry. Try warming them in the microwave for a few seconds before rolling. You can also lightly dampen them with a wet paper towel. This will make them more pliable and less likely to crack.
How do I prevent the rolls from getting soggy? The key is to dry the pickles really well before rolling. Use paper towels to remove as much moisture as possible. Also, make sure to wrap the rolls tightly in plastic wrap to prevent them from absorbing moisture from the refrigerator.
Can I freeze these? While you can freeze these, I don’t recommend it. The texture of the cream cheese can change when frozen and thawed, making the creamy pickle rolls a bit watery. It’s best to make them fresh or a day or two in advance.

What if I don’t have fresh dill? You can use dried dill, but use about half the amount, as dried herbs are more potent. Fresh dill really adds a lot of flavor to the creamy pickle rolls, but dried dill will work in a pinch.
Can I make these low-sodium? Yes, you can. Look for low-sodium dried beef and use reduced-sodium cream cheese. Also, be mindful of the pickles you choose, as some brands are higher in sodium than others.
I don’t have a serrated knife. Can I still slice these? Yes, but it might be a little more difficult. Use the sharpest knife you have and slice with a gentle sawing motion. If the creamy pickle rolls are really soft, try chilling them for a bit longer before slicing.

I hope these FAQs have been helpful! If you have any other questions, feel free to ask in the comments below. I’m always happy to help!

Conclusion

Creamy pickle rolls aren’t just a recipe for me; they’re a memory. They remind me of family gatherings, potlucks with friends, and the simple joy of sharing good food with the people I love. This recipe has been tweaked, tested, and perfected over the years, and I’m so excited to finally share it with you.

Save

Before you head off to the kitchen, let me leave you with a few final tips:

Don’t skip the chilling time. It’s crucial for the rolls to firm up and the flavors to meld.
Dry the pickles well! Soggy rolls are no fun.

Get creative with your fillings. Experiment with different types of meat, cheese, and herbs to find your perfect combination.

My family loves adding a sprinkle of everything bagel seasoning on top of these creamy pickle rolls right before serving, it adds a fun little crunch and even more flavor. Sometimes we also like to add a dash of hot sauce to the cream cheese mixture for a spicy kick.

I truly hope you enjoy making these creamy pickle rolls as much as I do. They’re a simple, delicious, and always a hit. So go ahead, give them a try, and let me know what you think in the comments below! And if you liked this recipe, check out my recipe for Creamy Smothered Chicken and Rice Recipe!

Happy cooking! These creamy pickle rolls will soon become one of your go-to appetizers.

Creamy Pickle Rolls

Print Recipe

These creamy pickle rolls are a delightful appetizer or snack, perfect for parties or a quick bite. They combine the tangy flavor of pickles with a smooth, cheesy filling, all wrapped in a soft tortilla.

Author: Kiera
Prep Time: 15 minutes

Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: Approximately 60 rolls (6 rolls per tortilla)

Category: Appetizer
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 (8 ounce) package cream cheese, softened
1/4 cup pickle relish
1 teaspoon dill weed

1/4 teaspoon garlic powder
10 large dill pickle spears
10 large flour tortillas

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine softened cream cheese, pickle relish, dill weed, and garlic powder. Mix well until smooth.
Lay a tortilla flat on a clean surface. Spread a thin layer of the cream cheese mixture evenly over the entire tortilla.

Place a dill pickle spear along one edge of the tortilla.
Tightly roll up the tortilla around the pickle spear.
Repeat with remaining tortillas, cream cheese mixture, and pickle spears.

Wrap each roll tightly in plastic wrap. Refrigerate for at least 2 hours to allow the rolls to firm up.
Before serving, unwrap the rolls and slice each into 1-inch thick pieces.
Arrange the pickle rolls on a serving platter and enjoy!

Notes

For an extra kick, add a pinch of red pepper flakes to the cream cheese mixture. Serve chilled.