I always think anything that involves cooked pickles sounds weird.  And yet, I’ve never tried anything with cooked pickles that I didn’t like.  Go figure.  This dip is a modification of a version I’ve been taking to parties for years.  Without fail, someone tells me how much they love it and asks what’s in it.  When I tell them it’s pickles, they recoil like I just said it was made from baby seals.  But I’ve never taken one bit of it home.  Ever.

Baked Parmesan Pickle Dip

8 ounces cream cheese, softened

1/2 cup mayonnaise

1 cup grated parmesan cheese

1/2 cup finely chopped dill pickles

1 teaspoon dill weed

Mix all ingredients well.  Place in a greased baking dish.  Bake at 325 until the edges are golden brown, about 20 – 30 minutes, depending on the size of your dish.  Serve with anything dip-able, but Fritos are particularly good.

As a side note, low fat cream cheese and low fat mayo work just fine in this.  Tell me where we can get some low fat Fritos and we’re halfway to healthy!