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  • Sheri Duntz Mazour

    Dill Pickle Dip recipe from Foodie with Family 1 (8 ounce) package of cream cheese, softened to room temperature 1- 1 1/2 cups chopped dill pickles (I used my mini food processor - it was a snap!) 1/4 cup finely chopped sweet onion 2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip) 1 teaspoon dried dill weed 1/2 teaspoon kosher salt freshly ground black pepper, to taste Use a wooden spoon to press into the cream cheese then stir until loosened up and

  • 𝒮𝒶𝓃𝒹𝓅𝒾𝓅𝑒𝓇

    Dill Pickle Dip... "So addicting!" - 1 (8 ounce) package of cream cheese, softened to room temperature 1- 1 1/2 cups chopped dill pickles (I used my mini food processor - it was a snap!) 1/4 cup finely chopped sweet onion 2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip) 1 teaspoon dried dill weed 1/2 teaspoon kosher salt freshly ground black pepper, to taste

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Dill Pickle Dip 8 oz. cream cheese, room temperature ( I used low fat) 1 c. finely chopped dill pickles 1/4 c. finely chopped sweet onion 3 T. pickle juice 1 tsp. dried dill weed 1/2 tsp. Kosher salt pinch of pepper Mix and chill 1 hour before serving.

8oz softened cream cheese, 1 cup finely diced dill pickles, 1/2 cup sour cream, 1/2 cup finely diced deli ham, 1 TBSP worsteischier sauce, mix together and refrigerate at least 1 hour. Serve with chips or wheat thins. THIS IS MY TAKE ON IT.