First and most important part of this recipe: WHAT kind of pickle do you use? And once you decide that: Do you have a brand you HAVE to use? It’s such a huge debate: Sweet or Salty? Gerkin or Full pickles? Vlassic or Claussen? Well, my personal opinion is Claussen all the way, except one very specific recipe: “Pickle Bread” as my colleague always made and I couldn’t get enough of. This was white bread, mayo, garlic powder, and a slice of vlassic dill slices. May I tell you, addictive!
So this one is a twist on that recipe, that I wish I could eat every day of my life!! Lol!
(Fun fact – I get requests for this recipe All. The. Time.!)
Ingredients:
12 oz cream cheese , softened
1/4 cup mayonnaise
5-6 tablespoons pickle juice
1/2 teaspoon garlic powder
4 spears dill pickle, chopped
1 tablespoon fresh or dried dill, chopped (optional)
Chopped pickles and dill for garnish
Directions:
Whisk cream cheese, mayo, pickle juice, garlic powder until well combined. (adjust pickle juice to the consistency that you want. Will be thicker when cooled.)
Fold in pickles and dill. Adjust seasoning if needed.
Refrigerate at least 30 minutes before serving.
Serve cool or at room temperature with crackers, chips or vegetables.
Final dish, plus my pregnant best friend that we made the recipe for!
Roast 'n Relish 
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