Recipe by GolferGirl
"This dip is different, delicious, light, and great served with raw veggies or crackers! Trust me on the anchovy paste."
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1 (8 ounce) package
cream cheese, softened
chopped fresh parsley
ground black pepper
Oh, dear--this is so addictive! I used reduced fat cream cheese, low fat mayonnaise, I upped the garlic powder to a half teaspoon and because the recipe didn't specify what kind of onion to use, I used chopped green onion as I had some to use up. I made this early this morning and let it set until lunch, when I had this with carrot chips and sliced cucumbers. I've not had anything like it before! Next time, I might add just a little more onion but really that's just personal taste. I think this would be good with dill weed, too.
I guess I'm cheating, but wanted to get a review in so people won't miss out on this. I've never been a fan of any vegetable dip, but love this!
After reading reviews I was somewhat dissapointed. Next time I might increase herbs, onions & garlic. Found it somewhat bland. The egg flavour takes away from the cream cheese I might either cut egg back or leave it out all together. Other wise it was an ok recipe, just not one of my favorites.
This recipe has been one of my families favorites as long as I can remember. So glad I thought of it this morning and it was easy to find at Allrecipes. I have a bunch of fresh veggies and will make this dip this afternoon. The recipe is just as I remember it. Would'nt change a thing. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Daffodil Vegetable Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 96
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