For those of us who love dill pickles, this dip really is a hit! As with most dips, this one is best made the night before and refrigerated.
1 package Original Ranch Dressing mix (dry), not buttermilk
1 (8 ounce) package cream cheese, softened
8 ounces sour cream, reduced fat or regular
1 Tablespoon Worcestershire sauce
1-2 cloves garlic, minced
3-4 zesty or regular dill pickle spears
A few sliced jar jalapenos, optional, for a little "kick"
Fritos, for dipping
Note: Add sliced jalapenos to taste to "heat" up the dip. Also, I dried off the zesty dill pickle spears with a paper towel before I added them to the dip. I have also added a teaspoon or two of Wickles relish (you can find it at Reasor's and other area supermarkets) for a tasty change-of-pace!