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Ingredients
  • 2 cups fine chopped dill pickles
  • 1 (8 ounce) block cream cheese, softened
  • 1 cup sour cream
  • ¼ cup dill pickle juice
  • 1 teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon Tabasco Sauce
  • 2 tablespoons fresh dill, chopped fine, plus enough for garnish
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