Wednesday, June 10, 2009
Cheese Dip (With A Poem)
An Ode To My Favorite Cheese Dip (By Mags, the non-poet... who knows it)
Alas, the shame I felt that day
Discovering I'd no crudite
Nor hors d'oeuvres to offer thee
so kind enough to visit me.
But soft, what light through yonder window breaks?
It is cream cheese, Juliet. Philadelphia Light Cream Cheese, to be exact.
And thou knowest I cannot rhyme to saveth my Montague arse
So I'm just going to share this recipe with thee beforeth I kill myself.
OK, so when the kids were here last weekend, I scrambled to whip up some snackies while we sat outside and enjoyed the sun. This is my go-to cheese dip recipe, as given to me by my bestest friend Nan. However, if after you've tried this recipe you're wanting to thank Nan, thank her mother instead. It's her recipe. Thanks Judy.
2 8-oz packages of light cream cheese, room temperature
2 3-oz packages dried beef, finely diced (I do mine in the food processor)
1 jar of Kraft pimento cheese spread
1 jar of Kraft Old English cheese spread
1 tsp garlic powder
1 tsp Worchestershire sauce (Don't you guys hate it when spell check doesn't accept Worchestershire)
1 Tbsp or 2 of finely chopped Italian parsley
Combine all of the above and mix thoroughly. Grab yourself a Townhouse Cracker (if you're one of my kids,) or a Reduced-Fat Triscuit (if you're me) and enjoy the cheese.