1 (8 oz.) pkg. cream cheese
1 tsp. dill weed
1/2 tsp. garlic salt
1 (32 oz.) jar Polish pickles (whole)
1 (2.5 oz.) pkg. corn beef lunch meat

Soften cream cheese; mix well with dill weed and garlic salt. Drain pickles well. Spread cheese mixture over whole pickles. Wrap in corn beef. Refrigerate several hours. Then slice.