Prep Time: 5 minutes
Cook Time: 0 minutes
1 (8 ounce) package of cream cheese, softened to room temperature
¼ C. sour cream
1- 1 1/2 C. chopped dill pickles
1/4 C. finely chopped red onion
2- 4 T. pickle juice (use less for thicker dip or more for thinner dip)
¼ tsp. garlic powder
1/4 tsp. kosher salt
Black pepper to taste
Dill weed for garnish
What to do:
In a medium size bowl mix together the cream cheese and sour cream, mix until smooth. Stir in all of the remaining ingredients, cover with plastic wrap. Refrigerate for at least an hour before serving so the flavors have a chance to mingle. Garnish with dill.
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 because of the moisture in the pickles.