Peel and cut eggs in small pieces.
Mix rest of ingredients and mix well.
Use a little juice from pickle so dip is not too thick.
Serve with crackers or small rye bread.
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.
Have ingredients at room temperature for easier blend.
Mix by hand, not beating too hard.
Combine all ingredients and form in a roll or mound and put in bowl lined with foil or plastic wrap for easier removal.
Place cream cheese, salami and horseradish in a blender or food processor; cover and process until smooth.
Spread over ham slices. Remove stems and ends of okra pickles.
Place two or three okra pickles or one dill pickle down the center of each ham slice.
Roll up tightly and wrap in plastic wrap.
Refrigerate for at least 2 hours.
Cut into 1-inch slices.
Yields 3 1/2 dozen.
Mix sour cream, cream cheese, pickles, Worcestershire sauce, garlic powder, and dill weed together in a bowl. Stir dill pickle juice into the dip in small increments until it meets your personal taste preference.
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
Add all the other ingredients, mixing well, then place in serving bowl.
Optional: if you want to be really decadent, top it with crumbled bacon.
May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
To make the dip: Preheat the oven to 400\
Spread thin layer of cream cheese on slice of meat.
Wrap one pickle with cheese covered meat slice.
Keep spreading the cheese on ham slices and wrapping the pickle spears up in them.
Place in a plastic container or decorative serving platter and chill for at least 1 hour, then slice rolls into wheels and stick toothpicks in them for serving.
The pickle will be surrounded by the cream cheese and wrapped with sliced meat in bite-size bundles.
Cook the boca burger as instructed and let cool.
Chop the burger up into pieces, until it reaches the consistency of thick ground beef.
In separate bowl, shred up lettuce and mix in dressing, ground burger, pickles, and onions if you desire. Blend well.
Place cheese on tortilla and microwave for 10-15 seconds, or until cheese is melted.
Top tortilla with the beef-lettuce mixture and wrap tight. Enjoy!
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.
Poblano Pickle Relish: Combine all of the
Set aside.
Slice dill pickle into paper thin slices.
Heat 1 inch of oil in a heavy skillet or electric skillet to 375\u00b0.
Combine egg and pickle liquid.
Combine bread crumbs and garlic salt.
Coat each pickle slice with flour; dip in egg/pickle mixture.
Fry in small batches 1 1/2 to 2 minutes or until browned, turning once.
Remove with slotted spoon and drain on paper towels.
Serve immediately.
Makes about 2 1/2 dozen.
Combine cheese, mayonnaise, dill pickle dip and salt.
Beat until smooth.
Add shrimp and fold in.
Serve with chips or a variety of vegetables.
Mash sausage; add mayonnaise, 1/3 of cream cheese and rest of ingredients.
Pack firmly into a 2 cup bowl (or smaller margarine tubs) lined with plastic wrap.
Chill several hours.
Turn out and frost with remaining softened cream cheese.
Add cream or milk if too firm.
Combine softened cream cheese, chopped beef, and diced pickles; mix well.
Serve with Ritz crackers, chilled or up to room temperature.
Refrigerate leftovers.
Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
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 together the softened cream cheese, diced pickle, and chopped beef until well combined. Chill until ready to serve.