Here we go,  a typical “pregnant lady” craving…Pickles. No, not with ice cream or anything bizarre, but transferred into a creamy dip to go with some salty chips. We’ve made this a few times and it’s always a winner, pregnant or not. For me, this rules over any onion dip I have ever tasted. And no one ever trash talks pickle breath, at least from my experience…

Recipe
Pickle Dip
Adapted from Smells Like Home
Makes about 2 cups

Ingredients

• 8 oz cream cheese, softened
• ½ cup sour cream or plain Greek yogurt
• 1 cup chopped dill pickles (any pickles you like will work, and in a pinch you can use relish)
• 1 tbsp Worcestershire sauce
• 1 tbsp hot sauce (such as tabasco or sriracha, optional)
• Pickle juice
• Kosher salt and freshly ground black pepper
• 1 tsp (or more) fresh dill, chopped
• chips, crackers, or veggies, for serving

Directions

In a medium bowl, mix the cream cheese, sour cream, pickles, Worcestershire sauce, and hot sauce together. Add a couple tablespoons of pickle juice if the dip is too thick and continue to add a little at a time until you reach your desired consistency. Season with salt and pepper to taste and add some fresh dill. Refrigerate at least 1 hour before serving. Serve with chips, crackers, veggies, whatever you like!