- 8 ounces cream cheese, at room temperature
- 1/2 to 1 cup dill pickles, depending on how pickly you like things
- 1 tablespoon Worcestershire sauce
- dill, for garnish, if desired
- pickle juice
Chop the pickles into very small pieces.
Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).
Serve cold or at room temperature with potato chips.