Dill Pickle Dip
A new party favorite Dill Pickle Dip
I made this over the weekend. And even my friend Heather, a proclaimed sweet pickle devotee, really liked it. Dill pickle fans, it’s worth mentioning that you might want to double the recipe.
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Makes approximately 2 cups
Prep time: 10 minutes
• 1 (8 ounce) package of cream cheese, softened to room temperature
• 1 cup finely chopped dill pickles
• 1/4 cup finely chopped sweet onion
• 3 tablespoons pickle juice
• 1 teaspoon dried dill weed
• 1/2 teaspoon kosher salt
• pinch black pepper
Using a wooden spoon, press into the cream cheese and stir to loosen until smooth. Add the remaining ingredients and thoroughly combine. Cover with plastic wrap and refrigerate for an hour before serving.
Serve with pretzels or veggies, or spread on a bun for a hamburger.
Dip can be stored, tightly covered in the refrigerator, up to a week (although it will loosen as the days go by.)
(originally from Foodie with Family)