1 quart jar whole dill pickles
1 quart mayonnaise
1 large onion, finely diced
1/4 cup coarse black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon salt

Grate whole pickles with a hand grater into a large bowl; add remaining ingredients and stir well. Keep refrigerated.
Note: Fabulous on catfish, shrimp and ham.