Monday, July 24, 2017

Dill Pickle Dip

Slightly modified by Aimee


  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup diced red onion
  • 1/4 cup pickle juice
  • 1/4 tsp each: mustard powder, paprika, white pepper, red pepper flakes
  • 1 teaspoon coarse ground pepper
  • 2 cups diced pickles


  • In a large bowl add cream cheese, red onion, pickle juice, spices, and pepper. Stir well. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.

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