Dill Pickle Dip
When I read the recipe in the Charlotte Observer, I thought yuk! Two days later, our friends Mary Beth and Rick came to dinner and brought the dip. MB is a southern gal and thought it sounded great. It was!!
FYI, MB modified the recipe using only 1 cup of dill pickles and added 1/4 tsp of fresh ground pepper.
From “The Southern Bite Cookbook,” by Stacey Little (Thomas Nelson, $24.99).
1 1/2 cups finely diced kosher dill pickles
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 to 4 tablespoons pickle juice
Crackers, potato chips or vegetables for serving
Combine the pickles, cream cheese, garlic powder and salt in a medium bowl. Gradually whisk in the pickle juice to get to a dipping consistency. Refrigerate at least 30 minutes. Serve chilled with crackers, chips or raw vegetables for dipping.
Yield: About 2 cups.