DILL PICKLE DIP

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Dill Pickle Dip image

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.

Provided by elsokolj

Categories     < 15 Mins

Time 10m

Yield 3-4 cups

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 270.9, Fat 26, SaturatedFat 14.6, Cholesterol 83.3, Sodium 1049, Carbohydrate 5.8, Fiber 0.8, Sugar 3.6, Protein 5

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