My aunt brought a huge platter to the cookout and they vanished before the grill was even hot. Takes just 3 ingredients to make.

These southern 3-ingredient dill pickle roll-ups are the kind of snack that disappears before the grill is even hot. My aunt has been bringing a huge platter of these to family cookouts for as long as I can remember, and there are never any leftovers. They’re creamy, tangy, a little salty, and wonderfully crunchy from the dill pickles. With just sliced deli meat, cream cheese, and whole dill pickles, you can have a big plate of bite-sized roll-ups that look pretty on a glass serving platter and are easy enough for even a busy weeknight or last-minute get-together.

Pile these roll-ups onto a glass serving platter or large plate and keep them chilled until serving so they stay firm and crisp. They’re perfect alongside grilled burgers, hot dogs, or pulled pork sandwiches, and they work nicely with simple sides like potato chips, pasta salad, or a veggie tray. For a bigger spread, add a bowl of ranch dip, fresh cut veggies, and some crackers so guests can mix and match. They also travel well, so they’re ideal for potlucks, tailgates, or a quick after-school snack plate with some sliced fruit.

Servings: 10-12 as an appetizer

8 oz block cream cheese, softened to room temperature

Prepare the cream cheese: Set the cream cheese out on the counter for 20–30 minutes so it softens and is easy to spread. If you’re in a hurry, cut it into small cubes to speed things up.

Prep the pickles: Drain the dill pickles well and pat them completely dry with paper towels. This helps the cream cheese stick and keeps the roll-ups from getting soggy.

Lay out the deli meat: Place one slice of deli ham or turkey flat on a cutting board. If the slices are very thin or torn, slightly overlap two pieces to make a sturdier base for rolling.

Spread the cream cheese: Using a butter knife or small spatula, spread a thin, even layer of softened cream cheese over the entire surface of the deli meat slice, going almost to the edges. Don’t make it too thick or it will squish out when you slice.

Add the pickle: Place one whole dill pickle at one short end of the cream-cheese-covered deli meat slice. If the pickle is very thick, you can slice it in half lengthwise so the roll is easier to bite.

Roll it up: Starting at the end with the pickle, roll the deli meat and cream cheese tightly around the pickle, like a jelly roll. Press gently at the seam so it sticks and doesn’t unroll.

Repeat: Repeat the spreading, filling, and rolling steps with the remaining deli meat slices, cream cheese, and pickles until all the ingredients are used.

Chill the rolls: Place the finished rolls seam-side down on a plate or tray, cover, and refrigerate for at least 30 minutes. Chilling makes them easier to slice and helps the flavors come together.

Slice into bite-sized pieces: Just before serving, use a sharp knife to slice each roll crosswise into 3/4- to 1-inch thick pieces. Wipe the knife with a damp paper towel between cuts if the cream cheese builds up.

Arrange and serve: Lay the sliced roll-ups cut-side up on a glass serving platter so you can see the creamy center and bright green pickle. Serve chilled and watch them disappear.

You can easily adjust these roll-ups to fit your family’s tastes. For a milder flavor, use baby dill pickles or slice the pickles in half lengthwise so there’s less crunch in each bite—this can help with picky eaters who are unsure about big pieces of pickle. You can also swap the deli ham for turkey or chicken breast if you prefer a lighter flavor; just keep the slices thin so they roll easily. For a bit of extra seasoning without adding more ingredients, choose flavored deli meat like black forest ham or smoked turkey, or use garlic or herb-seasoned dill pickles. If you’d like a slight kick, use spicy dill pickles. To keep the roll-ups from unrolling on a buffet table, you can secure each slice with a toothpick before arranging them on the platter. Food safety tips: Keep the roll-ups refrigerated until serving, and don’t leave them out at room temperature for more than 2 hours (or 1 hour if it’s a very hot day outside). Always start with clean hands, a clean cutting board, and a sharp knife. Make sure the cream cheese has not been left out longer than 2 hours before using. Store any leftovers in an airtight container in the refrigerator and enjoy them within 2–3 days for best texture and flavor.