Here’s a great Wisconsin appetizer recipe from my friend Jan. It pairs well with pretzels or Ruffles® potato chips.
8 oz. cream cheese
3 large Old Milwaukee® dill pickles
Pickle brine from jar
Allow the cream cheese to soften a bit at room temperature in a mixing bowl. Mince the three whole pickles and add to the cream cheese. Mix with a spatula, adding a bit of brine as you go to achieve a smooth consistency for dipping.
Refrigerate covered for one hour before serving.