Scale

8 ounces block cream cheese, softened

1/2 cup sour cream

1 cup dill pickles, finely chopped

2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)

2 tablespoons pickle juice (from the jar)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

Salt to taste

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1. Place softened cream cheese and sour cream in a medium mixing bowl.

2. Beat with a hand mixer or stir firmly with a spatula until smooth and lump-free.

3. Add chopped fresh dill, pickle juice, garlic powder, onion powder, and black pepper to the mixture.

4. Stir until fully combined and creamy.

5. Pat chopped pickles lightly with a paper towel to remove excess moisture.

6. Fold the chopped pickles gently into the dip until evenly distributed.

7. Taste and adjust salt if needed, then cover and refrigerate for at least 1 hour before serving for best flavor.

For best texture, ensure cream cheese is fully softened before mixing.

Chilling allows the flavors to meld and improves thickness.

Add 1/2 cup shredded cheddar cheese or 2 tablespoons crumbled bacon for extra flavor.

For a lighter option, substitute Greek yogurt for sour cream.

Store in an airtight container in the refrigerator for up to 3 days.