Dill pickle dip

By duckieq

Ingredients

• 32 oz Jar of dill pickles, diced (make sure you use dill pickles and get the kind that are refrigerated in the supermarket – we used Claussen and used all but two of the pickles in the jar)
• 1/3 cup of the pickle juice reserved from the jar
• 1/2 cup of a red onion, diced
• Two 8 oz bricks of cream cheese
• 1 tbsp of crushed garlic
• 2 tsp of black pepper
• 2 tsp of Old Bay seasoning
• Pretzel chips, for dipping (or any chips, but I like these best and, yes, they have them at Costco!)

Preparation

Step 1

Take the cream cheese and let it soften at room temperature for an hour. Then, add it to a mixing bowl and blend until slightly creamy using a hand mixer for about a minute (you can also use a stand mixer using the paddle attachment but don’t blend together TOO hard!)
Add in the pepper, Old Bay and garlic. Blend until combined with the cream cheese and then finish by adding in the pickle juice (just make sure to leave out any peppercorns) and blend until well incorporated
Lastly, add in the diced pickles and onion, fold it in well with a mixing spoon or spatula (do NOT blend with the mixer), put a lid or foil over the mixing bowl and pop it in the fridge from 3 hours onward (overnight works too) so it chills, firms up and the flavors meld. THIS is when the dip tastes truly spectacular so give it a little patience!
Enjoy with some pretzel chips or any chip/veggie of your choice!