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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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recipe from Foodie with Family This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end. Ingredients:
1 (8 ounce) package cream cheese, softened to room temperature |
1 -1 1/2 cup chopped dill pickles (i used my mini food processor, it was a snap!) |
1/4 cup finely chopped sweet onion |
2 -4 tablespoons pickle juice, for thinner dip (use less for thicker dip (or more) |
1 teaspoon dried dill weed |
1/2 teaspoon kosher salt |
fresh ground black pepper, to taste |
Directions:
1. Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving.
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