"This dip is especially for all those football fans to consume while watching their favorite team win. Take it into a crowd, add chips--regular chips are best, but the ruffled style are good, too--and watch 'em eat it up. Before you know it, this dip will be gone." — cowboyt
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4 (8 ounce) packages
cream cheese, room temperature
garlic salt to taste
My family has made a similar dip recipe for years. As a child, I would take turns with my brothers & sister to make the next batch. We used garlic & onion powder instead of the garlic salt. We also added worchestershire sauce (to taste - not too much). We usually used a couple large bricks of cream cheese & added milk until it was the desired consistancy. No measurments - everything to the taste. We mixed all with a fork, but I use my stand mixer nowadays. Way better than store bought dips!
Next time, I would definitely use either a whisk or pulse it with an electric beater.
Even though I spent almost an hour beating it with a fork (it was at room temperature), this came out very lumpy and even though I used Light cream cheese, it was very oily. It didn't turn out as good as I thought it would!
My family has been using a variation on this dip for years -- usually use garlic powder in addition to the garlic salt, and just add the milk & seasonings to your own taste/consistency. Especially fabulous (and addictive) with Fritos (Scoops or regular) and/or veggies. I usually don't make this large an amount -- one brick of cream cheese, two if I think I need a ton. The cream cheese is best if room temperature or a little warmer; I sometimes pop it in the microwave to soften, and I like to use a whisk to blend, though my brother & mother make it in a blender. I also sometimes add parsley to make it look fancier.
I have been making a variation of this recipe for years. Instead of milk I dilute beef bouillion in water and add to, room temperature, cream cheese. Mix in a blender for a creamy consistency. Spice as desired with garlic and/or onion powder, red pepper, cumin etc.
Yeah my families been making this dip since the 1700's so we eat it everyday and the recipe runs in our blood. But for real the best way to make this dip is to take 2 blocks of cream cheese, put it in a Cuisinart, mix in a little milk, and put about 4 scallions in because they're less bitter than onion. Mix it until it is the perfect creamy consistency, salt, and stuff.
I have used a similar recipe for years. i use garlic and onion salt to taste. I get nominated to make the dip for all parties of friends and family. So good you don't need chips, just a spoon.
I used an electric beater, and added dill and onion powder. I love the simplicity and variability, but there's no way it should have that much milk. I used half and it was just right.
i was looking for a similar dip my SIL makes. i added some paprika and hot sauce. it made the appearance better i think. i tried this w/ corn chips as recommended but the hubs and i thought they overpowered it. we actually liked it better w/ saltines (weird, i know). this is better the next day so i would suggest making it 24 hrs in advance. next time i will use it for a veggie dip
* Percent Daily Values are based on a 2,000 calorie diet.
Ultra Easy Cream Cheese Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 93
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