1 1/2cupschopped dill picklesI use 10-12 baby dills
1/4cupfinely diced sweet yellow onion
1/4cuppickle juiceuse less for a thicker dip
1teaspoondried dill weed
1/4teaspoongranulated garlic or garlic powder
1/4teaspoonfreshly ground black pepperadjust to taste
Place the softened cream cheese, pickles, and onion in a mixing bowl.* Press the pickles into the cheese with a wooden spoon until the cream cheese is soft enough to stir. Add all remaining ingredients and stir until evenly distributed. Cover with a lid and chill for at least an hour before serving. The dip will keep nicely in the refrigerator for at least a week. Enjoy!
If you are impatient, like I tend to be upon occasion, you can toss everything into the mixer for a couple minutes instead of mixing it by hand. Of course, then you'll have a couple extra dishes to wash. If that doesn't bother you, take the easiest method possible.