http://www.barefeetinthekitchen.com
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
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!
*If you are impatient like I tend to be upon occasion, you can toss
everything into the mixer for a couple minutes instead. Of course, then
you'll have a couple extra dishes to wash. If that doesn't bother you,
take the easiest method possible!
