Ingredients

• 1 8-ounce package cream cheese (room temperature)
• 1 cup dill pickles, chopped
• 2 - 4 Tbsp dill pickle juice (until desired consistancy)
• 1 tsp onion powder or ¼ cup sweet onion, finely chopped
• 1 tsp dried dill weed
• ½ tsp sea salt

Instructions

• CHOP PICKLES IN RED TUPPERWARE CHOPPER
• Beat all ingredients until creamy, about 1 minute or so.
• Refrigerate 1 hour before serving.