A classic appetizer or snack here in Minnesota, this super easy recipe is a huge crowd pleaser!

Prep Time: 15 minutes Chill Time: 20 minutes Total Time: 35 minutes

Makes enough to fill a dinner plate of bite sized deliciousness

• 1 – 8 oz package of cream cheese, softened
• 1 Tablespoon grated or finely chopped onion
• 1 Tablespoon horseradish
• Dash Worcestershire sauce
• 4 oz thinly sliced ham lunch meat (or turkey, beef, your choice of thinly sliced lunch meat)
• Jar of baby dill pickles
• Aluminum foil

• Soften cream cheese to room temperature or use microwave to soften cream cheese to a spreadable consistency.
• Add onion, horseradish, and Worcestershire sauce and mix well together so everything is a spreadable consistency.
• Grab a sheet of aluminum foil about 18″ long.
• On the aluminum foil, lay out 5-6 slices of lunch meat, slightly overlapping. Lay out two more rows to form a rectangle of lunch meant.
• Spread with cream cheese mixture.
• Add a row of dill pickles down the center of your lunch meat rectangle on top of the cream cheese mixture.
• Roll up as a jelly roll using the foil to bring up the meat at the beginning of the roll.
• Use your fingers, or the aluminum foil, to guide your lunch meat into a roll until complete.
• Chill for about 20 minutes.
• Just before serving, slice into one inch slices to get the “sushi” look.

• There are a million versions of this recipe floating around. This is my personal favorite because of the additional flavors from the horseradish and Worcestershire. Most of them I see do not add these two, so if you don’t have them or can’t find them, you can just do cream cheese with finely chopped onion.
• There are lots of types of pickles out there, but baby dills work best because they are easier to cut and sturdy enough to not become mushy while in the middle. The flavor of the dill is also the best because it matches the salty flavor palate.
• If all of your ingredients are already cold, you don’t *have* to chill if you want to serve right away, however, they really are best nice and cold and everything kind of firms up to stick together making it less messy.

I have loved this recipe since I was a small child. When it was originally introduced to our family, the pickle was not added and they were just lunch meat pinwheels. I’m not sure when someone decided that a pickle would be a terrific addition but I applaud them. I heard the term ‘Minnesota sushi’ years later when I realized that other people also love this appetizer and not just our family, and that’s what I started calling them since. My mom has always, and still calls them Pickle Roll-Ups. If you’ve never had them, I hope you try them and love them as much as we do! And if you have had them, I hope you enjoy this version.