Pickle Dip


Pickle Dip:

8 ounces cream cheese, at room temperature
1/2 to 1 cup dill pickles
1 tablespoon Worcestershire sauce
dill, for garnish, if desired
pickle juice

* Chop the pickles into very small pieces.  Combine with the cream cheese and Worcestershire sauce until well mixed. Splash in a bit of pickle juice to thin the dip out a bit (around 1 tablespoon, but more is fine, dependent on your taste).  Serve cold or at room temperature with potato chips.

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