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Polish Pickles

" This recipe is requested every time I have to bring something. It is very good, and also festive looking with the red, green and white. "


1 (32 ounce) jar dill pickle spears, drained
2 (8 ounce) packages cream cheese, room temperature
2 (2.5 ounce) packages thin-sliced beef luncheon meat


1) Dry excess moisture off of pickles.

2) Spread cream cheese, about 1/4 inch thick, on two slices of lunch meat. Wrap meat around a pickle. Repeat with remaining ingredients.

3) Chill and slice into rounds.