In a large bowl add cream cheese, red onion, pickle juice, garlic, Chesapeake Bay or Old Bay seasoning and pepper. Combine with a hand mixer until smooth. Stir in pickles and mix until fully combined. Refrigerate at least 3 hours and up to three days before serving. Don’t skimp on letting it sit for a bit as it definitely needs time for the flavours to blend!
You can use your own homemade pickles for this recipe, or try our new line of pickles! Made from our pickling cukes grown on Lepp Farms in Abbotsford.
Yes, dill pickle dip! It might sound a little strange, but everyone who has tried it absolutely loves it. When you make it, you’ll want to have some salty pretzel sticks handy for dipping, and your favourite local craft beer to complete the ensemble. I originally found this recipe on the Noble Pig blog, run by a winery in Oregon (which is on my travel list!). I love all the easy and foolproof recipes she posts on her blog.
