My family LOVES pickles. I loved snacking on them, as a kid, and my elder son started munching on them, as soon as he had a tooth! This dip is best with ruffled potato chips. I use the recipe STRAIGHT from the blog. I did add some fresh dill, the last time that I made it. I had some on hand.
Ingredients
- 8 ounces cream cheese, at room temperature 1/2 to 1 cup dill pickles, depending on how much pickle you like things
- 1 tablespoon Worcestershire sauce
- dill, for garnish, if desired
- pickle juice
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Instructions
Chop the pickles into very small pieces.
Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).
Serve cold or at room temperature with potato chips.
Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).
Serve cold or at room temperature with potato chips.
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