RV Recipe: Pickle Wraps

By:  Kelly Barnett

29th Dec, 17

As I write this post we are preparing to fly to Wisconsin to spend the holidays with our sons, their wives, and our five beautiful grandbabies. I'm looking forward to lots of love and hugs, playing games, lots of laughter, gift giving, resuming our old tradition of going to a theater play (Miracle on 34th Street, this year) and Pickle Wraps.

Yes, I said pickle wraps. I'm not sure where or when the tradition began, but I think our daughter-in-law, Amanda, may have introduced this delicacy to our family. No family get together is complete without an overflowing plate of these nummy morsels.

I look forward to holidays when both Amanda and our daughter-in-law, Kelsea, are with me and we can create this tasty treat together…assembly line fashion. We usually do a lot giggling and tasting as we work.

Amanda normally takes the lead (or maybe we make her take the lead?!). She spreads a thin layer of cream cheese on a slice of ham and then she passes the cream cheese coated ham slice to Kelsea, who places a dill pickle on the ham slice and rolls the pickle and ham into a log. Then it's my turn. I slice each 'log' into roughly one-inch slices.

The end pieces (butt ends, as Amanda calls them) aren't very appealing in appearance so those turn into samples (or rewards, whichever way you want to look at it) for all of our hard work.

We recently found a recipe for Pickle Wrap Dip, and while it was tasty it just wasn't quite the same as our traditional pickle wraps…biting into that dill pickle wrapped in creamy cream cheese and salty ham….ohhh….I'm drooling just thinking about it.

Without any further adieu…


  • 1-pound sliced lunch meat ham – rectangular slices work best
  • 1 – 8-ounce package cream cheese, softened (whipped spreads really well)
  • 1 jar of your favorite dill pickles


1. Lay a ham slice on a cutting board.

2. Spread a thin layer of cream cheese on a ham slices.

3. Place a pickle on the cream cheese coated ham slice and roll into a log.

4. Slice each log into 1-inch slices and place slices on plate or platter.

5. Repeat until you have whole lot of slices!

6. Chill for a couple of hours before serving.

Kelly Barnett

Kelly Barnett

RV There Yet Chronicles

My husband, Michael, and I have been living fulltime in our 2011 Landmark Key Largo since April of 2011 and LOVE every minute of it. 

When Michael retired from the US Army in October of 2012 (after 29 years of service) we hit the road and haven’t looked back. 

We usually work in the south Texas oilfields in the winter and spend time with our two sons and their families in the summer. We travel and sight-see as much and often as possible.