Dill Pickle Dip

When I mention "pickle dip" to people, I usually get confused looks, puzzled stares, scrunched-up foreheads...You get the picture.  But, my grandpa DID NOT like sweet pickles so everything I make uses dill pickles, whereas most people would use sweet pickles or sweet relish.  My grandpa finely chopped his own homemade dill pickles for his original version of this recipe, but I do cheat a bit in my version, and use dill relish, among other alterations to the
original.  (Sorry, Grandpa!)

1 10 oz jar dill relish

12 oz cream cheese spread 

12 oz whipped cream cheese

8 oz sour cream

1-2 Tbsp. dill pickle juice (from jar of dill pickles)

Rippled potato chips; you want sturdy chips for this dip

Add cream cheese spread, whipped cream cheese, sour cream, and dill relish into a bowl, and combine until all ingredients are well-blended, and smooth (other than the texture from the relish).  Stir in 1-2 Tbsp. dill pickle juice for added pickle flavor and to thin dip to desired consistency.

It's hard to resist eating it right away, but it should chill for an hour or two before serving if possible.