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
Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.
Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.
Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.
When it comes to poultry, the best is raised close to home.
