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