8 oz cream cheese, softened
1/2 - 1 c dill pickles, chopped
1 T Worcestershire sauce
Dash garlic powder
1 T pickle juice
Dill for garnish
Mix all ingredients tougher and serve with choice of crackers.
(Cook's note: Update - During June 2016, I discovered Mt. Olive's Buffalo dill baby gherkins and I love them! I don't like a lot of heat, but they have just the right amount of kick. I haven't done it yet, but the next time I make this dip, I WILL be using those spicy pickles to kick it up a notch!)
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