The Minnesota Farm Woman

I have had so many requests for this dip recipe that I thought I would pass it along. It is a favorite at my church, where we always have coffee and a snack after services.  Thanks to my friend Teresa Norris for the original recipe, which I embellished on. The first time I tried it, I didn’t move from that spot at the potluck table for a good five minutes.

1 cup pickles (I use Gedney’s Hot and Sweet Babies)

1 or 2 of the chili peppers that come packed in with the pickles (don’t worry, it won’t be too hot)

A few grinds of pepper

Dash of hot sauce if you like it spicier

2 8 oz. blocks cream cheese, softened (regular or fat free)

1 T. milk, buttermilk, or pickle juice

Toss the pickles and peppers in the food processor and chop coarsly. Add softened cream cheese and other ingredients. Pulse a couple of times. Don’t overmix, as you want it slightly chunky.

Line a bowl with plastic wrap and pack in the mixture. It best when made several hours ahead and chilled. Unmold and serve with crackers or celery.

You may make it with dill pickles,  pickled jalapenos, cauliflower, mixed pickles, etc. I don’t know which is my favorite, because they’re all delicious.  Change the recipe according to what you have in your fridge.