Monday, March 29, 2010
This is a Barnhart family recipe. Thanks to my sister and DJ for sharing it with us and always bringing this tasty appetizer to our parties!
8 oz. cream cheese, room temperature
16 oz. sour cream
1/2 cup to 3/4 cup chopped dill pickles
Lays Wavy Original Potato Chips
Bring cream cheese to room temperature. This is very important, otherwise your dip will be lumpy! Beat cream cheese with an electric mixer until creamy. Add sour cream and chopped dill pickles. Sometimes if we are eating the dip right away we add a little pickle juice for additional flavor.
Serve with Potato chips.
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