Ingredients
1
container (8 oz) chive & onion cream cheese spread
1/2
cup sour cream
2
tablespoons pickle juice
1/4
teaspoon garlic powder
1
cup diced kosher dill pickles
4
teaspoons chopped fresh dill weed
Pretzels or potato chips
Preparation
In medium bowl, beat cream cheese spread, sour cream, pickle juice and garlic powder with electric mixer on medium speed until blended and smooth.
Stir in pickles and dill. Cover and refrigerate 1 hour before serving. Serve with pretzels or chips.
