Dill Pickle Chip Dip
This dip is better than any store-bought dill pickle chip dip! Leaving the cream cheese at room temperature for a few hours allows mixing of the dip much easier.
Recipe courtesy of Ashlee Roberts
1 block of cream cheese (250 grams, 8 ounces), at room temperature
1 cup of real mayo (I always use Hellmann's)
1 cup of grated marble cheese
1 cup of diced dill pickles (I use mini dill pickles, makes it easier for chopping)
Step 1: In a large bowl, add the cream cheese and mayo. Mix well until incorporated very well.
Step 2: Mix in the cheese and dill pickles. Refrigerate until use, allowing the dip to sit out for 30 minutes before serving.
Serve with chips!