Cut off both ends of the dill pickles to create a flat surface.
Using a thin potato peeler or a sharp knife or Uncle Bill's Dill Pickle Corer, and core out each dill pickle. (You can save the core for another use).
Stand the pickles on end on paper towelling and let drain until all liquid is drained, about 30 minutes. In addition, run some rolled paper towelling through the core to remove any liquid that did not drain.
Meanwhile, in a mixing bowl, cream the cheese, add onion and garlic and mix until well blended. Add Tabasco sauce and mix well to blend.
Using a cake decorator or a small spoon, stuff each pickle. Wrap the stuffed pickles in plastic wrap and refrigerate until cheese is firm, about 2 hours.
Before serving, slice pickles into 3/4 inch slices and place slices on a serving plate. (Cover and refrigerate any unused pickles). These pickles are also good for lunches.
You may also add some finely chopped Smoked Salmon to the filling, or some finely chopped black olives, or finely chopped cooked ham. Try mixing equal amounts of Cheese-Whiz and cream cheese, or use the different cream cheese that are available.
NOTE: Uncle Bill has developed a stainless steel corer and is now available - z-mail me if you are interested.