Dill Pickle Dip

By dcarriger56

Ingredients

• 1 Pkg. Cream cheese, softened to room temperature, 8oz
• 1 C. Finely chopped dill pickles
• 1/4 C. Finely chopped sweet onion
• 3 T. Pickle juice
• 1 t. Dried dill weed
• 1/2 t. Kosher salt
• Pinch black pepper

Preparation

Step 1

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.)