1 (8 ounce) tub of Kraft Philadelphia Chive & Onion Cream Cheese Spread
1 (1 pound) loaf white bread, crusts trimmed
1 (22 ounce) jar baby dill pickles
1-Spread the cream cheese spread thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread, making sure the whole pickle is covered with the bread making what looks like a log. Wrap the log in aluminum foil and allow it to chill in the refrigerator 8 hours, or overnight. (trust me overnight is best)
2-To serve, slice each bread log into 1 inch slices.
I know it's been forever since I posted and I promise to catch up sometimes but for today my computer is broke I am borrowing my daughters and I need a place to put this recipe and my friends will wanna pin this on pinterest so here we go!!!
