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Recipes
Shopping list
Ingredients
- 8 oz cream cheese, softened
- 1 large shallot, finely chopped
- 1 cup dill pickle spears, coarsely chopped
- ¼ cup pickle juice
- 2 cups shredded Mexican blend cheese
- 2 teaspoons garlic spice paste
- 1 teaspoon seafood seasoning
- 1 teaspoon pepper
- Potato chips, for serving (optional)
Steps
- Place cream cheese in large bowl to soften. Chop shallot and pickles, reserving ¼ cup pickle juice.
- Place all ingredients (except pickles, shredded cheese, and chips) in bowl with cream cheese; beat with electric mixer until combined. Gently stir (fold) in pickles and shredded cheese. Chill until ready to serve. Serve with potato chips for dipping (if desired).
Amount per ¼ recipe serving: Calories 440, Total Fat 38g, Sat Fat 22g, Trans Fat 1g, Chol 115mg, Sodium 1490mg, Total Carb 8g, Fiber 1g, Sugars 4g, Protein 17g, Calc 35%, Vitamin A 0%, Vitamin C 0%, Iron 0%