8oz pkg. cream cheese, softened
2 c. sour cream
5-6 whole dill pickles, chopped
1 1/4 t. garlic salt or to taste
pickle juice (optional)
Mix together all ingredients except chips. Stir in pickle juice to get the consistency you want. Cover and chill 24 hours. Serve with chips. Serves 6-8.
MY KITCHEN NOTES: I didn't read the directions before planning the dip so I made it on the day we needed to eat it. It was VERY TASTY and I wondered why you needed to wait 24 hours to eat it. We had leftover dip so I covered it and put it in the fridge. I pulled it out the next day and WOW I then discovered why you should eat it the next day. It was even better after the ingredients had time to form together. Very tasty and we will make this again, and again and again.
This recipe came from the Gooseberry Patch Quick & Easy Christmas cookbook. Click to find more recipes.