Categories: Appetizers
Ingredients
- 11/2 cups finely chopped dill pickles (about 8 to 10 spears)
- 8 ounces cream cheese, at room temperature
- 2 tablespoons minced sweet onion
- 2 tablespoons pickle juice
- 2 teaspoons minced fresh dill
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Directions
- Place the chopped pickles on a triple layer of paper towels and top with another double layer of paper towels. Allow to drain for at least 15 minutes. Press on the paper towels to blot out as much excess moisture as possible.
- Using an electric mixer, mix together the cream cheese, onion, pickle juice, dill, pepper, salt and garlic powder on medium-low speed until thoroughly combined. Using a rubber spatula, stir in the chopped dill pickles. Serve immediately or cover and refrigerate for up to 1 day before serving. Serve with your favorite pretzels, crackers or potato chips.