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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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An easy fresh green onion dip that I have been making for years, ever since a friend brought it to a party and gave me the recipe. I've made a few changes in the preparation, mainly for simplification. He grated his green onions, I cut them into 1/2 to 3/4 inch pieces and puree them with my Braun hand blender. It's less painful than grating my knuckles along with the onions! Ingredients:
1 bunch green onion |
1/8 cup milk |
16 ounces cream cheese, softened |
3/4 teaspoon chicken bouillon granule |
3/4 teaspoon beef bouillon granules |
1/2 teaspoon garlic powder |
2 dashes worcestershire sauce |
Directions:
1. Clean onions and cut into 1/2 to 3/4 inch pieces. Put onions and 1/8 cup milk into blending container. Puree until smooth.
2. Pour pureed onion mixture into cream cheese and beat well with hand mixer.
3. Add all other ingredients and continue to beat with hand mixer until well blended.
4. Cover and put in refrigerator for at least 2 hours to allow granules to finish disolving and flavors to marry.
5. NOTE: You can add additional milk a few drops at a time until the consistency is to your liking.
6. NOTE 2: The measurements on the garlic powder and the bouillion granules is where I start. Sometimes, after it has chilled for 2 hours, I taste it and may possibly add more seasoning.
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