Dill Pickle Dip

Recipe By: Mamooshka
“This was served at our Easter lunch and was devoured. Serve with chips or crackers.”


  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 cup chopped dill pickles, or more to taste
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons pickle juice, or more to taste
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt
  • 1 pinch freshly ground black pepper, or to taste


  1. Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.