1 (8 oz.) pkg. dried beef, sliced super thin
small jar whole dill pickles
1 (8 oz.) pkg. cream cheese, softened
1 env. dry Ranch salad dressing mix (HIDDEN VALLEY®)

Let cream cheese come to room temperature then mix in envelope of dry salad dressing mix.

Spread thin layer of cream cheese mixture over two slices of dried beef to equal length of pickle. Place pickle on one edge and roll. Wrap in Saran, plastic wrap or aluminum foil. Repeat for remaining beef slices.

Refrigerate for at least 1 hour to allow cream cheese to thicken.

Slice roll-ups on a bias cut for a pretty presentation. Place on plate, cover again with foil or plastic wrap and refrigerate again.

Serve well chilled.

Submitted by: Denise