Pickle Dip

• 8 oz cream cheese, fully softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 teaspoon pickle juice (more to taste)
• 1 cup dill pickles, very finely chopped (pat dry with a paper towel)
• 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried dill)
• 1 tablespoon finely minced red onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika 
• 1/4 cup shredded cheddar 
• 2 tablespoons crispy fried onions

1. Finely chop dill pickles into very small pieces.
2. Smaller pieces distribute flavor better and improve texture; spread chopped pickles on paper towels and gently press to remove excess moisture.
3. In a medium mixing bowl, add softened cream cheese.
4. Using a hand mixer or sturdy spoon, beat until completely smooth and lump-free.
5. Add sour cream and mayonnaise.
6. Mix until silky and fully combined.
7. Add 1 teaspoon pickle juice and stir.
8. Fold in chopped pickles.
9. Add fresh dill, red onion, garlic powder, onion powder, black pepper, and smoked paprika.
10. Mix gently until evenly distributed.
11. Cover bowl tightly with plastic wrap.
12. Refrigerate for at least 1 hour.