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
- 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.
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