Step 1

On a flat surface like a cutting board take one piece of lunch meat and lay it out flat

Step 2

then take a spoonful of softened cream cheese and spread it over the piece of lunch meat

Step 3

Take as many pickles that you are going to wrap and blot them with a paper towel getting all the juices off. Trying to get them as dry as possible.

Step 4

then take your dry dill pickle and place on end side with cream cheese and start to roll towards you until you cover the entire pickle

Step 5

enjoy immediately or store in glass or plastic container in fridge for up to 3 days

Step 6

make up as many as you want and serve them on a board for a low carb snack