The end of Summer, Football and Munchies...

It's THAT time of year again; time to put away the wading pool, buy school supplies and prepare for some college football action! We usually host a season-opener party, and I'm always on the lookout for something new to try (foodwise)! Behold the Dill Pickle Dip; so trendy and so tasty! And what a great way to use the dill pickles I made earlier in the summer!

Dill Pickle Dip  

(adapted from Foodie with Family)

one 8-ounce package cream cheese, softened to room temperature (I used Neufchatel cheese, cream cheese's skinny cousin)

1 1/2 cups finely chopped dill pickles

1/4 cup finely chopped sweet onion

2-4 Tablespoons pickle juice

1 teaspoon dried dill weed

1/2 teaspoon kosher salt

In a standing mixer, beat the cream cheese till smooth.  Stir in all of the remaining ingredients until evenly distributed.  Transfer to a serving bowl and cover with plastic wrap.  Refrigerate for at least an hour before serving with any pretzel-type snack food. Yum!