Dill Pickle Dip
from http://www.browneyedbaker.com/

Dill pickle dip is a must for any pickle fan! Loads of pickle and dill flavor and it’s perfect for dipping pretzels, chips, crackers, or veggies.

One note – draining the chopped pickles is super important – if you don’t, they will release too much liquid and cause the dip to become watery (I found out the hard way!). Some commenters did not drain the pickles but eliminated the dill pickle juice.

1½ 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
¾ teaspoon ground black pepper
¼ teaspoon kosher salt
¼ teaspoon garlic powder

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.

8 to 10 servings