Dill Pickle Dip
Servings: 0
Print Recipe
Ingredients
- 8 oz cream cheese softened
- 1- 1 1/2 cups dill pickles
- 1/4 cup sweet onion finely chopped
- 3 tablespoons pickle juice +-
- 1/2 teaspoon dried dill
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
Instructions
- In a food processor pulse together all the ingredients until dip forms.
- If you don't have a food processor you can finely chop the pickles and stir them together with the other ingredients.
- Refrigerate about 1 hour before serving.
Storage
- This dip is good for up to a week stored covered in the refrigerator.