"This dip is different, delicious, light, and great served with raw veggies or crackers! Trust me on the anchovy paste." — GolferGirl
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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!
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
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.
* 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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