Yield: 2 cups.
4 ounces cream cheese, softened
4 tablespoons mayonnaise
2 teaspoons dill pickle juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
1 celery stalk, diced
1 small carrot, peeled and diced
¼ red bell pepper, cored and diced
¼ green bell pepper, cored and diced
6 green olives, pitted and diced
2 green onions, thinly sliced
Salt and pepper to taste
In a medium bowl, stir together cream cheese, mayonnaise, pickle juice, mustard, garlic powder, and onion powder. Mix until well blended.
Stir in all the vegetables until well incorporated. Salt and pepper to taste. Serve on your favorite crackers. Spread may be refrigerated for up to 3 weeks.
print it
North Carolinians need not depend on the luck of the Irish to see green. With our islands and parks, greenways and fairways, mosses and ferns, all we have to do is look around.
The arrival of warmer afternoons makes it a wonderful time to stroll through a historic waterfront locale. From centuries-old landmarks and historical tours to local restaurants and shops, here’s how to spend a spring day in this Chowan County town.
Before a chef served elegant charcuterie, she was a young girl discovering refined flavors at the local Hickory Farms shop.
In the North Carolina Foothills, a music program — and its talented host — celebrates the diverse genres that have shaped our musical landscape.
