Dill Pickle Dip

recipe from Foodie with Family 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.

• Ready In: 10 mins
• Yields: 3-4 cups

Ingredients

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

Directions

1. 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.