We made it to the weekend!
So reassuring that it happens every week.
Working in the service industry, everyone has a weekend, but it's not always Saturday and Sunday. I said "Happy Friday" to a friend at work yesterday and her response was "It's not my Friday." True.
When it's your weekend, it's time for your favorite treats and snacks. And I was thinking dip. I don't make dip very often, but inspired by recently having Dill Pickle Soup, I was pondering what else could be dill-pickled. If you love pickles, you'll love this.
What You Need
1 (8oz) block of reduced fat cream cheese, room temperature
1 1/2 cups non-fat plain Greek yogurt
1 (1oz) packet of ranch dressing mix
6 dill pickle spears (approx 1 cup) chopped
1 tablespoon dill pickle juice
What You Do
Combine the cream cheese, yogurt and ranch dressing mix in a medium bowl. Mix with an electric hand mixer until smooth and combined.
Add the chopped pickles and pickle juice. Mix until pickles and juice are incorporated.
It's good to go right after making it, but if you'd like to give the flavors some more time to do their thing, let it chill in the refrigerator until you're ready to dive in.
Serve with chips, crackers or veggies or use it as a spread on sandwiches or burgers.
Meanwhile in Maui
It's still whale season.