Ingredients:
- 6 large dill pickles (whole, not sliced)
- 1/2 cup light cream cheese, softened
- 1/4 cup chopped fresh dill
- 1/4 cup diced red bell pepper
- 1/4 cup diced cucumber
- 1 tablespoon finely chopped red onion
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare Pickles: Cut a thin slice off one side of each pickle to create a flat base. Carefully hollow out the pickles using a small spoon or melon baller, removing the seeds and creating a cavity for the stuffing.
- Make Filling: In a bowl, mix together the softened cream cheese, chopped dill, diced red bell pepper, diced cucumber, chopped red onion, Dijon mustard, salt, and pepper. Adjust the seasoning to your taste.
- Stuff Pickles: Use a spoon to stuff each pickle with the cream cheese mixture. Press the filling down gently to ensure the pickles are well-stuffed.
- Chill: Place the stuffed pickles in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
- Slice and Serve: Once chilled, slice the stuffed pickles into bite-sized rounds.
- Garnish (Optional): Garnish with additional chopped dill or a sprinkle of paprika if desired.
Weight Watchers Points: Calculate the points based on the specific ingredients and quantities you use. Light cream cheese and an abundance of veggies will help keep the points lower. Be mindful of portion sizes to stay within your points budget
