1 (3 oz.) pkg. cream cheese
2 tbsp. salad dressing
1 tbsp. Worcestershire sauce
1/2 c. chopped walnuts
3 lg. dill pickles, cored

Blend cream cheese, salad dressing, Worcestershire sauce and walnuts until smooth; stuff pickle centers. Chill for 1 hour or until cheese is firm. Slice crosswise. Yield: 6 to 8 servings.