From: Kim
1 (8 oz.) pkg. Cream Cheese, room temperature
1 (16 oz.) carton Sour Cream
1/2 c. Mayonnaise
4 Tbl. Dill Pickle Juice
1/2 tsp. Onion Powder
1 (24 oz.) jar Vlassic Dill Pickles (original)
In a medium bowl, beat cream cheese until smooth. Add the sour cream and mayonnaise and beat until smooth. Add the pickle juice and onion powder and beat until combined; set aside. Add the pickles to a food processor and pulse until finely chopped. If you don't have a food processor, just finely chop them by hand. Stir finely chopped pickles into dip and stir until combined. It will seem runny, but it thickens as it's chilled. Refrigerate until ready to serve. Serve with potato chips, crackers or vegetables.