Stuffed Dills

Dill pickels stuffed with cream cheese, mayonnaise, and pimento. A great make ahead appetizer.

Ingredients:

• 1 32 oz jar Claussen Kosher Dill Halves, drained
• 8 oz block cream cheese, softened
• 4 oz jar pimentos, drained
• 1/2 cup real mayonnaise
• 1/4-1/2 tsp tabasco sauce
• 1/2 tsp balsamic vinegar
• Pinch of salt
• 1 tsp fresh ground black pepper

Directions:

Drain pickles and set aside. Completely mix together the cream cheese, pimentos, mayonnaise, tabasco sauce, vinegar, salt and pepper. Using an apple corer or grapefruit knife, scoop out the pickle halves* until you make a "boat", (do not scoop spears completely down to the skin as you want to leave a healthy portion of flesh). Stuff the pickle boats with room temperature cream cheese mixture. Wrap stuffed pickles in waxed paper and chill. After the dills are completely chilled, slice into 1/4 inch slices and serve on cold meat platters or, use as accompaniments to finger sandwiches. *Use scooped out portion of pickles for other recipes, such as tarter sauce.

Number of Servings: 25-30

Notes from the Cook: This recipe is simple, easy, unique and you probably have all the ingredients in your pantry.