In a pickle on Superbowl Sunday....

On the day I registered for first grade at Northwest Elementary in El Dorado, Arkansas, Momma took me out to lunch to celebrate... to McDonald's, but I was dressed up nice and felt like such a grown up girl!   I was only six and it is a memory that lives in my until this day.  However, one think I know I did was pull that yucky pickle and onions off my hamburger.  It was years before I discovered that I like pickles and especially the flavor of dill... on chips, on sunflower seeds, in bread.  I love dill! 

I have long made a dill spread for crackers, but I saw this dip recipe on Pinterest (Yes, most of my inspiration comes from Pinterest, but whose does not now?) but made some changes to it.  And so today instead of Rotel dip, I have made Dill Pickle Dip and am very excited about this change of pace. I also made this low fat or near fat free. 

Dill Pickle Dip

1 package Fat Free Cream Cheese - room temperature
1/2 cup Fat Free Sour Cream
1 cup finely diced dill pickles
1 tablespoon minced onion
1 teaspoon garlic powder
2 teaspoon dried dill

1.  Use a mixer to break up the cream cheese.  Then add all other ingredients. 
2.  Refrigerate minimum three hours and serve  with chips or veggies. 

Yummy for my Tummy....

I have to admit, I was unsure if this would be ok.  However, I am happy happy happy with it... can't wait to see what the Dave thinks, but then again, I made the salsa he asked for so ?