Dill Pickle Dip

This was served at our Easter lunch and was devoured. Serve with chips or crackers.

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup chopped dill pickles, or more to taste
• 0.25 cup finely chopped sweet onion
• 2 tablespoons pickle juice, or more to taste
• 1 teaspoon dried dill weed
• 0.5 teaspoon kosher salt
• 1 pinch freshly ground black pepper, or to taste

Steps

1. Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.