another idea....spread the dill pickle dip onto a low carb tortilla, shredded cheese, and sliced ham....roll it up and slice it.

1 8oz package cream cheese 1/3 cup diced red onion 1/4 cup pickle juice 2 teaspoons finely chopped garlic 1 teaspoon Old Bay seasoning 1 teaspoon coarse ground pepper 2 cups diced pickles

1. In a large bowl, add cream cheese, red onion, pickle juice, garlic, old bay seasoning, and pepper. Combine with a hand mixer. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.