Stir cream cheese in a bowl with a wooden spoon until smooth. Stir in dill pickles, onion, pickle juice, dill weed, salt, and pepper until evenly distributed. Refrigerate before serving, at least 1 hour.
Mix cream cheese and pickle juice together in a bowl until smooth. Add dill pickles, onion, and salt; mix well. Chill until flavors blend, at least 1 hour.
Combine cream cheese and dill pickle juice.
Mix until smooth. Add remaining ingredients.
Blend thoroughly.
(If creamier dip is desired, add 1 to 2 tablespoons milk.) Chill before serving. Garnish with parsley flakes.
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.
Put all ingredients in mixing bowl.
Beat with mixer until well mixed.
If too thick, add a little more dill pickle juice.
Pat dill pickle dry with paper towel.
Combine cheese, mayonnaise, dill pickle dip and salt.
Beat until smooth.
Add shrimp and fold in.
Serve with chips or a variety of vegetables.
Mix cream cheese and small amount of pickle juice until you get the texture you like.
Dice up pickles and add to cheese and juice mixture.
Add garlic to your taste.
Dice beef and onion.
Mix enough dill pickle juice to cream cheese to make it manageable and then add the diced beef and onion.
Form into ball.
Chill.
Serve with sesame crackers.
Combine cream cheese, sour cream, horseradish sauce, seafood seasoning, garlic powder, and black pepper in a large mixing bowl. Fold in pickles and onion. Transfer to a bowl with a lid and refrigerate at least 4 hours.
Dry off pickle.
Spread cream cheese on meat.
Place pickle on meat and roll up.
Slice to desired thickness.
Spread cream cheese over the corned beef. Line up two slices, overlapping the ends to seal them together. Place a pickle over the cream cheese on one end and roll up. Repeat with remaining pickles and corned beef. Cut each roll into slices to serve.
For the herbed cream cheese, combine the zest, herbs and cream cheese in a small bowl and season with freshly ground black pepper.
Spread the herbed cream cheese on the bread. Top half the slices with salmon, then cover with the remaining slices. Cut crusts off sandwiches and cut into quarters or fingers, to serve.
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Wrap cream cheese around spear; wrap lunch meat around cheese. Slice 1-inch thick.
Insert toothpicks and serve.
Dry juice from pickle and spread cream cheese all over it. Wrap in ham slice.
Slice crosswise into pieces.
Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Unroll dough on lightly floured surface and press seams together. Sprinkle one side of block of cream cheese with enough dill to cover. Place cream cheese, dill side down, in center of dough. Sprinkle with more dill to cover. Bring sides of dough up around cheese block and seal to completely enclose.
Bake at 350 degrees F (175 degrees C) for approximately 15 minutes. Serve warm.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.