Ingredients
- 8 ounces cream cheese, softened
- 1 cup pickles, finely diced
- 1/2 cup Ranch dressing
- 8 ounces diced ham
- 1/2 cup fresh dill, chopped
- Flour tortillas
Instructions
- In medium sized bowl, beat the cream cheese until smooth.
- Stir in the Ranch dressing and dill until well combined.
- Fold in the diced ham and pickles.
- Spread about 1/2 cup of the mixture evenly in the middle of each tortilla leaving out to about 1/2 inch from the edge.
- Roll the tortillas as tightly as possible and place them on a large plate.
- Cover and refrigerate the filled tortillas for about one hour.
- Remove from refrigerator and slice the filled tortillas into about 1-inch sections.
Note: If not using all the dip, simply store in the refrigerator in an airtight container until ready to use.
The original recipe for these amazing appetizers can be found here.
Cooking With Jennie 