Ham and pickle rollups with cream cheese are one of those appetizers that sound too simple to be that good. Deli ham, a creamy ranch-seasoned cream cheese spread, rolled tightly around a whole dill pickle, then sliced into rounds. That is it. No cooking, no fancy ingredients, no stress. They come together in about 12 minutes, make 30 pieces from half a pound of ham, and you can have the whole tray done and in the fridge two days before your gathering. The ranch cream cheese is tangy and herby, and against the cold crunch of a dill pickle, it is just really good — salty, savory, and way more interesting than the plain cream cheese versions.
I grew up on a dairy farm in the Midwest, and pickle rollups were always a part of our holiday snacks. It is one of those things that makes you think, who in the world first tried this combination? I am sure glad they did, though!
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
You only need four ingredients for these pickle rollups: cream cheese, dry ranch dressing mix, dill pickles, and deli ham. The ranch seasoning is what makes this version different from the plain cream cheese versions you will find everywhere else. It adds a savory, herby flavor that makes these hard to stop eating.
Ingredient Tips and Easy Swaps
- Cream cheese: Set it out 30 to 60 minutes before you start. Cold cream cheese will not mix smoothly, and it tears the ham when you try to spread it — just not worth the fight.
- Dry ranch dressing mix: Use the packet, not the bottled dressing. Three tablespoons stirred straight into the softened cream cheese is what gives these that savory herby flavor that makes people ask what is in them.
- Dill pickles: Whole pickles with the ends trimmed — not spears, not chips. And pat them completely dry. This is the step most people skip, and it is the whole reason rollups get soggy. Dry pickles, dry ham, happy rollups.
- Deli ham: Thinly sliced from the deli counter works best. Ask for medium-thin — too thin and it tears when you spread the cream cheese.
How To Make Ham and Pickle Rollups with Cream Cheese
These come together fast — 12 minutes from start to finish with no cooking at all.
1. Take the cream cheese out of the package and let it sit on the counter for 30 to 60 minutes to soften. It should be soft enough to stir easily before you start.
2. In a small bowl, mix the softened cream cheese with the dry ranch dressing mix until it is smooth and creamy with no lumps. Give it a taste — it should be savory and herby all the way through.
3. Trim both ends off the whole dill pickles. Pat the pickles dry with paper towels until they are not slippery. Do the same with your ham slices — lay them flat on a cutting board and pat them dry too. Dry surfaces are what make the cream cheese stick.
4. Using a butter knife or small spatula, spread the cream cheese mixture evenly over each ham slice, going all the way to the edges. Do not skip the edges — if the cream cheese stops short, the rollup will not seal properly when you slice it.
5. Place a trimmed pickle at one edge of a ham slice and roll it up tightly around the pickle. I learned pretty quickly that a loose roll falls apart the moment you try to slice it — tight is the only way to go. If it wants to unroll, press a toothpick through to hold it.
6. Using a sharp slicing knife, cut each rolled ham into 3/4 inch rounds and arrange them on a serving platter in a single even layer. A good knife makes a real difference here — you want clean cuts so the cream cheese does not smear.
7. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.
Tip: The tighter you roll, the cleaner your slices will be. If the roll-up feels loose, press it gently and let it chill for at least 30 minutes before slicing — the cold helps everything set up and hold together.
Fun Ways to Change Up Your Pickle Rollups
The classic version with dill pickles and ranch cream cheese is the one people always ask for, but there is plenty of room to make it your own.
- If you want a little heat, stir a teaspoon of horseradish into the cream cheese before you spread it.
- Garlic and herb cream cheese or chive and onion cream cheese work great in place of the plain cream cheese and ranch — different flavor, same easy method.
- Some folks swap the ham for thin-sliced turkey or roast beef, and that works just fine too.
- If you love a good Southern spread, my copycat pimento cheese is another easy make-ahead appetizer that looks great on the same platter.
Making Ham and Pickle Rollups Ahead for a Party
This is honestly one of the best make-ahead appetizers I know of. Roll them, slice them, cover the tray tightly with plastic wrap, and stick it in the fridge. They keep well for up to two days and actually hold together better cold than if you served them right away. If you are bringing these somewhere, assemble at home and transport covered. Pull the plastic wrap off when you get there and set them out. You are done before you even leave the house — and that means you get to actually enjoy the gathering instead of worrying about the food.
One thing to know: after about two days, the pickle juice starts to release, and the ham gets a little wet around the edges. Still good, just not as pretty. Two days ahead is the sweet spot.
If you want to round out your appetizer table, my savory parmesan rosemary shortbread is another one you can make ahead and set out alongside these. These travel well to potlucks too — if you need more ideas for what to bring, check out my list of Southern church supper dishes that always get scraped clean.
Ham and Pickle Rollups with Cream Cheese
Ingredients
- 8 ounces cream cheese, block style, room temperature, not whipped
- 3 tablespoons dry ranch dressing mix, packet form not bottled
- 16 ounces dill pickles, whole with ends trimmed. medium size
- ½ pound ham, deli style thinly sliced
Instructions
- First, take the cream cheese out of the box and let it sit on the counter for 30 to 60 minutes to soften. This will make the cheese mixture easier to spread.8 ounces cream cheese
- In a small bowl, mix the softened cream cheese with the dry ranch dressing mix until smooth and creamy with no lumps.3 tablespoons dry ranch dressing mix
Prep the Pickles and Ham
- Trim both ends off the whole dill pickles.16 ounces dill pickles
- Pat the pickles completely dry with paper towels. This is the step that keeps the rollups from getting soggy.
- Lay the ham slices flat on a cutting board and pat them dry too.½ pound ham
Assemble the Rollups
- Using a butter knife or small offset spatula, spread the cream cheese mixture evenly over each ham slice all the way to the edges.
- Place a trimmed pickle at one edge of a ham slice and roll it up tightly around the pickle. Press a toothpick through to hold it if needed.
Slice and Chill
- Cut each rolled ham into 3/4 inch pieces and arrange on a serving platter in an even layer.
- Cover the tray tightly with plastic wrap and refrigerate for at least 30 minutes before serving. They can be made up to 2 days ahead.
Gina’s Notes and Tips
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I do not need much for this recipe, but there is one thing that makes a real difference. A sharp slicing knife
Showing Hospitality With Ham and Pickle Rollup
tY’all, this is the appetizer I make when I want to actually enjoy my own party. I roll these up the day before, stick them in the fridge, and I am done. When people start showing up I am not scrambling around in the kitchen — I am at the door, actually glad to see them, because the food already took care of itself. That right there is my kind of hosting. If you want a really fun night, do a Game Night Snacks Dinner — put these out on the counter, add a few other finger foods, pull out some games, and just let everyone graze and play. Nobody is worried about sitting at the right seat or using the right fork. It is just people in your home, laughing, talking, and feeling welcome. And if you want more ideas for setting up a fun casual spread, I have a whole post on food bar ideas for easy parties that is great for this kind of night. Honestly, that is all biblical hospitality really is. Open the door, feed people something good, and be present with them. You do not need anything fancy for that.
This recipe has been around for who knows how long. It is not a new one, but it is a favorite one!
I use cream cheese and soften it w a dash ( but only a dash!) of heavy cream or whole milk so it is
soft and spreadable. and stays that way, even in the fridge.
To the cream cheese I add a dash of mrs. dash table blend. It elevates the flavors just a bit. but you only want to put a tiny bit in. enough to notice but not overwhelm the flavor of the ham or pickle. If you use this blend, leave out the one stated above.
I have found that the best pickle to use (which my mom used and her mom before her) was Milwaukee dill pickles. They are not a deli pickle but have a crisp, sharp flavor that pairs well with the cream cheese and ham.
Give it a try. It will be oh so much better!