Deviled Egg Dip - cooking recipe

Ingredients

8 oz. cream cheese (soft)
2 Tbsp. Dijon style mustard
1 whole dill pickle, chopped
2 Tbsp. pickle juice
2 hard-boiled eggs, chopped
1 Tbsp. pitted ripe olives, chopped
1 Tbsp. onion, chopped fine

Preparation

In bowl, stir cream cheese and mustard until smooth.
Stir in remaining ingredients.
Mix well.
Serve with fresh vegetable dippers.
Makes 1 1/2 cups.