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15 minutes
75 minutes
- 1 (8 ounce) package cream cheese, at room temperature
- 1 cup chopped dill pickles, or more to taste
- 0.25 cup finely chopped sweet onion
- 2 tablespoons pickle juice, or more to taste
- 1 teaspoon dried dill weed
- 0.5 teaspoon kosher salt
- 1 pinch freshly ground black pepper, or to taste
- In a bowl, smoothly blend cream cheese using a wooden spoon. Gently fold in dill pickles, onion, pickle juice, dill weed, salt, and pepper until well mixed. Chill for a minimum of 1 hour before serving.
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