Dill Pickle Dip

By Niecer

It's crunchy and it's dilly and it's perfect. We killed off this bowl in a few days and that was pacing ourselves!

Ingredients

• 1 (8 ounce) package of cream cheese, softened to room temperature
• 1- 1 1/2 cups chopped dill pickles (I used my mini food processor - it was a snap!)
• 1/4 cup finely chopped sweet onion
• 2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip)
• 1 teaspoon dried dill weed
• 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste

Preparation

Step 1

Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving.

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.