This dip is super-dilly – using both dill pickles and fresh dill. Choose vegan versions of the cream cheese and sour cream for a vegan version


8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup fresh chopped dill (or 2 Tbsp dried)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 cups chopped dill pickles
3 Tbsp pickle juice
Salt and pepper to taste


Combine all ingredients in a large bowl. Serve with fresh veggies, chips, or crackers.