Dill Pickle Dip

16 oz sour cream, full fat

4 oz whipped cream cheese (or softened cream cheese)

2 Tbls dried dill weed

1 tsp garlic powder

1/2 tsp onion powder

1 Tbls dried onions

dash of salt and pepper

1 cup diced small dill pickles

Mix everything in a bowl.

You can eat it immediately or it gets better if you refrigerate 1-2 hours.

Dip with potato chips