It does need to languish in the fridge for some time to let the flavors meld, but don't get too far ahead of yourself... it begins to break down a bit ( the pickles begin to mush) about 24 hours after creation.
Use a mixer... in a mixer bowl beat an 8 oz tub of softened cream cheese with1/4 c. sour cream until smooth.
Next, chop up 2 cups of whole dill pickles... not slices or spears...the centers are flimsy. I like the smaller ones. Use a rubber spatula to fold it together. Stick to whole pickles with lots of outside skin on them. Fold in 1/4 c. finely diced red onion, 1 clove shredded garlic, 2 TB minced fresh dill leaves, and then 1/4 cup pickle juice, or more to get the consistency you like. Add some black pepper and a couple small splashes of Sriracha. Not really adding 'hot', just flavor. Chill in its serving dish, at least 6 hours, but see my earlier warning about using it up! Top with fresh dill and a bit of chopped pickles to clue in your friends about the ingredients.
Best served with crisp salty bases, like sturdy ridged potato chips, crackers, or pretzel thins.
