Place cream cheese on the counter and let rest 45 minutes to 1 hour to soften.
Dice 2 cups of baby garlic dill pickles and reserve.
Dice 1 small red onion and reserve.
Mince 1/2 of a tablespoon of garlic and reserve.
Once cream cheese has softened, place in the food processor, add 1/4 of a cup of dill pickle juice, 1 tablespoon of dill weed, Cajun seasoning, and freshly ground black pepper. Process till all seasoning is incorporated into the cream cheese.
Remove cream cheese mixture from the food processor and place in a glass bowl, fold in diced dill pickles, red onion, and minced garlic. Stir till joined.
Place the glass bowl in the refrigerator and let sit 8 to 24 hours. You may serve for that time period but trust me you’ll thank me if you wait 8-24 hours.
Stir before serving, garnish with the sliced baby dill pickles.
May be served with kettle chips, pita bread, or crackers.