{Pickle Roll-Up Spread | Click here to go right to the recipe!}
If you live in the Upper Midwest, you probably know about pickle roll-ups. They’re not exactly fine cuisine, but they are DELICIOUS.
I’ve also heard it called Minnesota sushi. Yes, fancy people on the coasts. Laugh it up about the tacky, kitschy taste of those of us here in flyover country. But I embrace my midwestern-ness. And I love this stuff.
The only thing that might be better is a big vat of Top the Tater with Old Dutch Rip-L Chips. You feel me, Minnesota friends? I thought so.
Why You’ll Love This Recipe
This is everything you love about classic pickle roll-ups — tangy pickles, salty ham, cool cream cheese — minus the tedious rolling-and-slicing part. Fifteen minutes, one bowl, zero fuss. It disappears at every potluck I’ve ever brought it to, and it travels well since there’s nothing to keep neatly rolled.
What Is Minnesota Sushi, Anyway?
If you didn’t grow up in the Upper Midwest, “Minnesota sushi” probably sounds like a joke — and honestly, it kind of is. It’s our tongue-in-cheek nickname for pickle roll-ups: dill pickles wrapped in ham and cream cheese, sliced into little discs that sort of resemble sushi rolls if you squint. No rice, no seaweed, no chopsticks required. Just classic Midwest potluck energy.
Ingredients You’ll Need
- Baby dill pickles — the tang is the whole point; don’t swap for sweet pickles
- Deli ham — sliced thick so you get real bites of it, not shreds
- Cream cheese — softened, so it mixes in smoothly
- Ritz crackers — for serving (the buttery crunch is non-negotiable)
How to Make Pickle Roll-Up Dip
The genius of this version is that there’s no rolling at all — you’re just chopping and stirring. (Reframe the existing numbered steps with this one-line intro.)
Tips for the Best Pickle Roll-Ups
- Pat your pickles dry after draining — extra moisture waters down the dip
- Chop the ham and pickles roughly the same size so every bite is balanced
- Let the cream cheese soften fully; cold cream cheese fights you the whole way
Variations
- Swap the ham for hard salami (one reader’s husband swears by this)
- Stir in a splash of pickle juice for extra tang
- Add a pinch of fresh or dried dill if your pickles aren’t punchy enough
Storage & Make-Ahead
This dip keeps in the fridge for up to 4 days in an airtight container, and honestly tastes even better the next day once the flavors settle in. It’s a great one to make the morning of a party.
Frequently asked questions
Why is it called Minnesota sushi?
Because sliced pickle roll-ups look a little like sushi rolls — it’s a nickname, not an actual sushi recipe.
Can I make this ahead of time?
Yes — it keeps well in the fridge for up to 4 days, making it an easy make-ahead appetizer.
What can I use instead of ham?
Hard salami is a popular swap, per readers in the comments below.
What should I serve with pickle roll-up dip?
Ritz crackers are classic, but pretzel crackers or sliced baguette work too.
You know the old trashy (but awesome) appetizer where you wrap pickles in cream cheese and deli ham? It's that, but in a spreadable format.
- 6 baby dill pickles
- 4 oz deli ham, sliced thick
- 8 oz cream cheese (softened)
- Ritz Crackers (for serving)
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Drain the pickles and chop them into small pieces. Also chop deli ham into similar sized pieces.
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Put the pickles & ham into a medium sized bowl and stir until well combined. Add the cream cheese and stir until the mixture is well incorporated.
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Serve with crackers. Watch people spread this stuff on crackers and devour it.
