Pickle Dip

It’s usually this time of year that I’m rooting around in the back of the pantry and find a couple jars of whatever I canned last year. Today, it was the pickled green tomatoes. I had a bumper crop from just a couple plants in my garden plot (I think it was the Green Tiger variety), and I’m always looking for different ways to preserve produce, so pickles it was! I made up this dip when I needed a last minute party take-along, and it’s my favorite way to eat pickles (other than straight out of the jar, of course). It’s also very adaptable—I’ve substituted sour cream or plain greek yogurt for the cream cheese, and have used all kinds of pickles, from sour to sweet. Although I’ve not tried it, I bet that Megan’s favorite peppadews would be *chef’s kiss* in this!

1 package cream cheese (or 1 1/2 cups sour cream, or plain greek yogurt, drained if you like a thicker dip)

1 cup pickles of your choice (or more to taste)

In a food processor, whiz together your ingredients until incorporated. If the dip is too thick, add some of the pickling liquid. You can adjust the amount of pickles to your taste—I used the whole jar of pickled tomatoes!  Serve with crackers or crudité.