Pickled Cucumber Dip

This dip is scrumptious and something I whip up fairly frequently for no other reason than I always have cream cheese in the fridge and thanks to my friend Helena’s very productive veggie garden, a good supply of  pickled cucumbers. I use this  this recipe for pickled cucumbers, however, a jar of commercial bread and butter pickles could be used. Serve with crackers, crusty bread or carrot and celery sticks.

Pickled Cucumber Dip

250 g cream cheese

1 cup (drained) pickled cucumbers / sliced bread and butter pickles, roughly chopped.

1 clove garlic, crushed.

Make sure the pickles are well drained, press down firmly to remove as much liquid as possible. 

Divide drained pickles in half reserving one half of the pickles for the top or garnishing the dip.

Combine the cream cheese and garlic in a food processor and blitz to mix, pulse in the half the pickles.

Place the dip in serving plate or bowl and then top with the reserved pickles.