Friday, October 4, 2013

Dill Pickle Dip

It's football season, and you know what that means- dips, buffalo wings and burgers.

(Goooo Seahawks!!)

This Dill Pickle Dip is ah-mazing. I was in charge of a dip for a family party and I know how much some of my family members loooove dill pickles. My dad is known to dip dill pickle potato chips into store-bought dill pickle dip. My 4-year-old gets extra pickles on her cheeseburgers (she calls them pickleburgers). So I surprised them with this gem. And yes, I found it on Pinterest- seriously addicted, folks.
So easy to put this together, and it is addicting!!

I diiiiiieee. My mouth is watering just looking at this!
 
Dill Pickle Dip


1 (8 ounce) package of cream cheese, softened to room temperature
1- 1 1/2 cups chopped dill pickles
1/4 cup finely chopped sweet onion
2- 4 tablespoons pickle juice (more or less for thicker or thinner dip)
1 teaspoon dried dill weed (I used fresh dill to taste)
1/2 teaspoon kosher salt
freshly ground black pepper, to taste

Use a wooden spoon to stir the softened cream cheese until loosened up and smooth. Stir in all of the remaining ingredients until well blended. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving. We served this with chips, but it would be yummy with pretzels too.


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.

Recipe courtesy The Cutting Edge of Ordinary

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