Description
This thick cream cheese dip chock full of dill pickle and sweet onion is for serious pickle fans! Dunk pretzels, vegetable sticks, crackers or chips in it or spread on a bun for a hamburger that’ll knock your socks off!
Ingredients
- 1 package (8 Oz. Size) Cream Cheese, Softened To Room Temperature
- 1 cup To 1 1/2 Cups Chopped Dill Pickles
- ¼ cups Finely Chopped Sweet Onion
- 2 Tablespoons To 4 Tablespoons Pickle Juice
- 1 teaspoon Dried Dill Weed
- ½ teaspoons Kosher Salt
- Freshly Ground Black Pepper, To Taste
Preparation
A note: Chopping your pickles finely will make it easier to dip on smaller dippables (thin pretzels, etc.) but chopping them more coarsely will make it better as a sandwich spread or for thick pretzel rods and such. Choose how finely to chop your pickles accordingly!
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 1 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.
