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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine. Ingredients:
8 ounces cream cheese |
1 beef bouillon cube |
1 tablespoon water |
2 tablespoons onions |
1 bunch celery |
Directions:
1. Soften the cream cheese to room temperature. Dissolve the bouillon cube in very hot water. Mince the onion very very finely (mush it up). Clean the celery.
2. Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
3. Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
4. The dip can be made in advance (up to 2 days). I generally garnish with a sprinkle of celery powder to give interest to the plate.
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