Hey there, Friday. I love you to pieces.
I especially love this Friday, as in today, because we are looking down the calendar at a long, luxorious weekend. It's Memorial Day Weekend here in the states. Not only do we honor and remember those military service people that have passed this weekend, we also actually kick off the summer season. Even though summer does not officially start until June 21st. Whatever - not many of us need one good reason to gather and celebrate. Let alone two.
So, if you are planning some sort of celebratory shin-dig this weekend, you must try this truly remarkable Dill Pickle Dip. Oh glory! It's tart and tangy. And addictive. You'll find yourself munching right through a big bowl of it. Pair it with chips or raw veggies. I've even used it as a sandwich spread - probably my favorite way to indulge my Dill Pickle Dip obsession. Give it a go, I have a good feeling you'll love it as much as I do!
A happy weekend to you all!
And a huge THANK YOU to our military women and men - here and gone - Thank you!
Here's our recipe:
Dill Pickle Dip
1/4 C onion, pulped*
2 cloves garlic, finely minced
1 C dill pickles, finely chopped
1 t Worchestershire sauce
1 T pickle juice
1 t dried dill
8-12 ounces cream cheese, softened**
pinch of salt and pepper
This recipe can be made by hand or, for faster preparation, place all ingredients into a food processor and pulse until desired texture. Refrigerate dip at least 2 hours to allow the flavors to infuse. Serve with chips, raw vegetables, or use as a sandwich spread!
*If you are making this dip by hand, pulp your onion to avoid any large, raw onion chunks in the dip. To do this, grate your onion on the smallest hole of a box grater. Pulp enough to make 1/4 C.
**For a thicker dip, use 12 ounces of softened cream cheese. Use 8 ounces of cream cheese for a thinner dip.