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.