Ham Pickle Roll Ups With Garlic Cream Cheese

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Inside: Easy recipe for ham pickle roll-ups with garlic cream cheese – a classic party finger food. The recipe makes 45 little appetizer bites that are perfect for sharing at parties!

These ham pickle roll-ups with garlic cream cheese are a yummy party snack made with just a few simple ingredients.

The garlicky cream cheese tastes just amazing together with the tangy dill pickles and slices of sandwich ham. I can guarantee these will be the first to disappear from the table!

Ham Pickle Roll Ups With Garlic Cream Cheese - mini appetizer bites made with sliced breakfast ham, garlic cream cheese, and dill pickles.

The recipe makes 45 mini roll-ups, so they’re perfect for party trays for game days, holiday tables, and dinner parties.

The rolls come together in just 15 minutes, too!

How To Make These Ham Pickle Roll-Ups

Ingredients You’ll Need For This Recipe

3 oz light cream cheese
3 oz full-fat cream cheese (like Philadelphia)
¾ teaspoon dried garlic
½ teaspoon dried dill + extra for garnish
Salt and pepper, to taste
15 slices of sandwich ham (round or rectangular)
2–3 large dill pickles

Step-by-Step Guide

1. If you’re using round slices of ham, trim off the sides to form small rectangles first.

2. In a small bowl, mix the light and full-fat cream cheeses with dried garlic, dill, salt, and pepper. Stir until smooth and creamy.

3. Cut the dill pickles into quarters lengthwise.

4. Pat each pickle quarter dry with a paper towel. This step is important to keep the rolls from getting soggy!

5. Spread about 1 teaspoon of the cream cheese mixture on each ham slice.

6. Cut the pickles to fit so they reach from side to side across the shorter edge of each slice of ham.

7. Roll the ham around the pickle as tightly as you can, but be careful not to break the ham.

8. Place the rolls seam-side down on a plate and refrigerate for at least 30 minutes to allow the cream cheese to firm up.

9. Next, we’ll be cutting each roll into three, so insert three toothpicks into each roll. Make sure to space them evenly for three bite-sized pieces.

10. Slice the rolls between the toothpicks, wiping your knife clean between each cut to get a cleaner presentation.

11. Adjust the toothpicks if needed.

12. Arrange the roll-ups on a serving tray and sprinkle with a little more dried dill for garnish.

13. Serve immediately or pop them back into the fridge until you’re ready to serve.

Important Recipe Notes

Because I only had round ham slices, I first cut off the sides to form rectangles to make the rolls more uniform and easier to slice.
I also cut off the edges because when leaving the slices round, the curved ends get only a little bit of the filling, and the sides end up mostly empty when you roll the slices up. Because of that, you’ll have to trim the ends off later anyway, but if you do it before filling, you don’t end up with any waste or extra bits. You can use the leftovers for a recipe like this!
I used 3-inch ham slices and got 45 mini roll-ups total. If your slices are larger, you may get more pieces per roll and need fewer slices overall.
To make sure you have enough of the cream cheese mixture, start with 7 to 8 slices and adjust from there if needed.
If you want more flavor, try adding 1/2 tsp of Dijon mustard to the cream cheese mix or swapping in spicy pickles for a little extra kick!

Why You’ll Love This Recipe

It’s a quick and easy no-cook, no-fuss recipe. You just have to flavor the cream cheese and slice the pickles, then spread the filling and roll the ham up!
It’s a classic party food everybody still loves. I like making my rolls with garlicky cream cheese for some extra flavor.
The recipe makes 45 mini roll-ups, which are perfect for serving on a party tray or for just feeding a crowd.
Although I mostly serve these as appetizers, they make a great addition to lunchboxes, and they work as an after-school snack as well.
These roll-ups can be made the night before the party to save you some time come d-day. As long as the pickles are patted dry first, they’ll stay fresh and firm overnight in the fridge.