Ingredients

The following ingredients have 4 Servings
  • 1 8 ounce package cream cheese (softened)
  • 1 1/2 cups chopped dill pickles (I use 10-12 baby dills)
  • 1/4 cup finely diced sweet yellow onion
  • 1/4 cup pickle juice (use less for a thicker dip)
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper (adjust to taste)

Instruction

  • Place the softened cream cheese, pickles, and onion in a mixing bowl.* Press the pickles into the cheese with a wooden spoon until the cream cheese is soft enough to stir. Add all remaining ingredients and stir until evenly distributed. Cover with a lid and chill for at least an hour before serving. The dip will keep nicely in the refrigerator for at least a week. Enjoy!