Zingy Pickle Dip
Ingredients
A note about gluten: When gluten-free Worcestershire sauce is used, this recipe is gluten free.
8 oz.
Kowalski's Original Whipped Cream Cheese Spread
8 oz.
sour cream
1 tbsp.
Worcestershire sauce
1 tbsp.
granulated garlic
1 tbsp.
dried dill weed
½ oz.
fresh dill fronds
1 cup
finely chopped Kowalski's Farmhouse Pickles (from the Grocery Department), divided
Directions
- In a food processor, combine cream cheese, sour cream, Worcestershire, garlic, and dry and fresh dill; process until smooth.
- Fold in most of the chopped pickles by hand, reserving some for garnish.
- Store in the refrigerator, covered, for up to 5 days.
- Serve garnished with remaining chopped pickles.
Tasty Tip:
- This cool, crunchy dip is great with chips, crackers or cut veggies.
