Dill Pickle Dip - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, softened to room temperature
1 - 1 1/2 cup chopped dill pickle (I used my mini food processor, it was a snap!)
1/4 cup finely chopped sweet onion
2 -4 tablespoons pickle juice, for thinner dip (use less for thicker dip (or more)
1 teaspoon dried dill weed
1/2 teaspoon kosher salt
fresh ground black pepper, to taste

Preparation

Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving.