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!
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.
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!
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 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 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
I loved that this gave the basics so I could add to it. I added a couple packets of leftover shrimp and veggie packets from my ramen noodles ( I don't use em but hate to toss them) chives marinated roasted bell peppers and green olives that I chopped up. Mixed it all with my KitchenAid and then added some Cumin and salt and pepper to taste. Everyone seemed to enjoy it. So thank you for the push. Sometimes a push in the right direction is all I need. Thanks!
