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Dill Pickle Dip
8 ounces cream cheese, softened
3 tablespoons lemon juice, fresh
2 tablespoons Basil Siren Shrub
1 cup chopped dill pickles
1/2 cup fresh dill, chopped
1/3 cup shallots, chopped
1 teaspoon Worcestershire
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper to taste
In a medium bowl mix together all ingredients until you achieve preferred consistency. Serve immediately or place in a container with a lid and refrigerate up to 3 days.