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“From "A Taste of Tennessee" cookbook. 1983. Double recipe for big groups.”
READY IN:
19mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off ends of pickles. Remove centers. Soften cream cheese with milk. Add bacon bits, onion, and worchestershire sauce to cream cheese mixture. Stuff pickles with cream cheese mixture. Chill 2-4 hours. Cut into 1/2 inch slices.

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