INGREDIENTS
1 8 ounce package
cream cheese (softened)
1 1/2 cups
chopped dill pickles (I use 10-12 baby dills)
1/4 cup
finely diced sweet yellow onion
1/4 cup
pickle juice (use less for a thicker dip)
1 tsp
dried dill weed
1/4 tsp
granulated garlic or garlic powder
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper (adjust to taste)