Here we are again playing with vinegar this time with pickles, I sometimes wonder how I have enamel on my teeth, probably because I only drink water 99% of the time. But if I could, I would absolutely drink pickle juice from the jar, I use it instead of salt in some recipes, it’s a tasty juice.

Who doesn’t enjoy a good dip and how can you go wrong with pickles and cream cheese, yum! Here is a super easy and tasty recipe that you can quickly put together for your next party.

INGREDIENTS:

1 (8 ounce) package of cream cheese, softened to room temperature

1 cup finely chopped dill pickles

1/4 cup finely chopped onion

3 tablespoons pickle juice

1 teaspoon dried dill weed

pinch black pepper

Directions:

In a bowl stir cream cheese until smooth.

Once smooth add chopped dill pickles, onion, pickle juice, dill weed, and pepper stir until thoroughly combine.

Cover and refrigerate 1-2 hours or overnight before serving.

Serve with your favorite chip, veggie, and hard or soft pretzel.

You can also spread on a bun for a hamburger or on your bread for grilled cheese. Happy dipping 😊

Kelli B