Prep Time: 5 minutes

Cook Time: 0 minutes

Serves: 4

Ingredients:

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

Meat optional:

9 oz. of dried beef, chopped or 12 oz. of deli ham, chopped (about 6 slices) or cooked bacon chopped,  (about 12 thin slices, give or take)

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.

Christina’s Notes:

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.