Red Onion Cream Cheese Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a true oldie but goodie recipe from Kraft Foods. I think I first found this recipe in a magazine in a Dentist's office over 20 years ago. This dip or spread is so basic and simple. Read more . You can make several of these before the holidays and store them in your fridge way before you need to use them. They also make great Hostess gifts and give you something wonderful to take over to a friend's house who might be hosting a holiday meal. Ingredients:
1 pkg. (8 oz.) philadelphia cream cheese, softened |
1/4 cup finely chopped red onions |
1/4 tsp. coarsely ground black pepper |
2 tbsp. chopped fresh parsley (or dried parsley) |
ritz crackers |
**if you have a pepper grinder, use freshly ground pepper! it adds so much to the final flavor of the dip. you can add some tabasco sauce for a spicier flavor. |
Directions:
1. Mix cream cheese, onions, and pepper until well blended. Shape into 6-inch log; wrap tightly in plastic wrap.
2. REFRIGERATE 30 min. or until firm. Roll in parsley until evenly coated on all sides.
3. SERVE as a spread with the crackers or as a dip.
4. * I have to add that I don't add the garlic all the time. I
5. This can make a wonderful cheese ball, too!
6. Double your recipe, roll into a ball and roll in the pepper and parsley. Serve this in the center of a platter of freshly sliced veggies such as carrots, celery, radishes and olives.
7. You can stuff olives with it.
8. Drain two cans of large or jumbo black olives, Dry the olives well on paper towels or dish cloths.
9. Mix the cheese recipes as shown above. Spoon the cheese into a large ziplock bag, squeezing the cheese down to one corner of the bag. Seal bag, removing extra air. Twist your bag as you would a pastry bag. Snip off the end of the bag where the cheese is and squeeze a small amount of the cheese directly into each olive. Its delicious! A nice presentation is to add these filled olives to a platter of devil's eggs, where half of the platter holds the eggs and the other half holds the olives.
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