Prep 5 mins
Cook 0 mins
This is better than any store-bought dip I have ever tried. I use light cream cheese,but feel free to use regular for added richness.
- 8 ounces light cream cheese
- 2 dill pickles, finely chopped
- 2 tablespoons onions, finely chopped
- 2 tablespoons pickle juice (or more)
- 1 dash salt
- 1 teaspoon dried dill weed
- Mix all ingredients well,and chill for one hour to allow all flavors to blend. This dip is phenomenal with Ruffles chips!
INCREDIBLY yummy! This is my new favorite dip! I made it three times now. I used Claussen brand hearty garlic dill pickles. I skipped the salt..... it really didn't need any. I did add maybe a 1/4 tsp of sugar just to balance out the vinegariness. I think it's important to note that you need to hand-chop the pickles. The second time I made this, I wanted to save time and I used my food processor for the pickles and onions. It was a wet, soggy dip disaster. Hand chope the pickles! Thanx for sharing this incredible dip!
Wow, what a unique, tasty dip! My hubby is a dip lover (is why he married me ;) and he really got into it! Very easy to make, refrigerated for 4 hrs before guests came and dug in...What a HIT! Next time (probably the coming weekend) this will be doubled! Winner winner!!
Cann't believe how good this is! LOL. I use Dill Pickle Salad Pieces. Larger than relish. They only had large jars of dill pickles, that I did not want to buy. I added 3 heaping T of the stuff and about 3 T of the juice. I also added a little granulated garlic. I grated the onion on the large hole of my microplane. I think it need to be brought to room temp prior to serving or it's too stiff.