- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup chopped dill pickles, or more to taste
- 1/4 cup finely chopped sweet onion
- 2 tablespoons pickle juice, or more to taste
- 1 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- 1 pinch freshly ground black pepper, or to taste
- Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
04/05/2018
recipepes.com
Dill Pickle Dip, recipe
PT15M
PT1H
5
455 calories
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