- Dill pickles32 Ounces
- Dill pickle juice1/3 Cupjuice reserved from the jar
- Red onion16 Ouncesdiced
- Cream cheese16 Ounces
- Minced garlic1 Tablespoon
- Ground black pepper2 Teaspoon
- Old Bay seasoning2 Teaspoon
- Yeild: 1 bowl
Take the cream cheese and let it soften at room temperature for an hour. Then, add it to a mixing bowl and blend until slightly creamy using a hand mixer or stand mixer for about a minute.
Add in the pepper, Old Bay and garlic. Blend until combined with the cream cheese and then finish by adding in the pickle juice and blend until well incorporated. Lastly, add in the diced pickles and onion, fold it in well with a mixing spoon or spatula, put a lid or foil over the mixing bowl and pop it in the fridge from 3 hours onward or overnight .
Enjoy with some pretzel chips or any chip, veggie of your choice!