16 oz sour cream, full fat
4 oz whipped cream cheese (or softened cream cheese)
2 Tbls dried dill weed
1 tsp garlic powder
1/2 tsp onion powder
1 Tbls dried onions
dash of salt and pepper
1 cup diced small dill pickles
Mix everything in a bowl.
You can eat it immediately or it gets better if you refrigerate 1-2 hours.
Dip with potato chips
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