Friday, March 30, 2012
Dill Pickle Dip
This is what I love about bloggers.
One of my blogging buddies Rebecca made this delicious dill pickle dip a few months ago. Has it been that long Rebecca? I think it has. Anyway, Rebecca is a dill pickle addict. I'm a dill pickle addict. It's just one of the many reason we love each other.
We also love Amy, a fellow blogger. Amy's husband Paul is a dill pickle addict too. It's all one big happy pickle family, husbands included.
Amy made and blogged Rebecca's recipe a few weeks ago.
I made and photographed Rebecca's recipe.....ummm, like a month ago.
I didn't want to post the recipe at the same time as Amy, so I waited. I was patient. I was good, but this recipe can wait no more.
Dear lord, crunchy dill pickles in dip form!
Break out the pretzels and be prepared to indulge.
It's crunchy and it's dilly and it's perfect. We killed off this bowl in a few days and that was pacing ourselves!
I can already imagine taking this to a party and having it be the first thing to go!
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 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.
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.