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