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Daffodil Vegetable Dip


"This dip is different, delicious, light, and great served with raw veggies or crackers! Trust me on the anchovy paste."
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20 m servings 104 cals
Original recipe yields 16 servings (1 1/2 cup)

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  • Prep

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  1. Stir together the cream cheese, mayonnaise, parsley, onion, anchovy paste, garlic powder, and pepper until creamy. Separate the egg white from the yolk; chop roughly. Stir the chopped egg white into the dip. Sprinkle the chopped yolk over the top. Chill to serve.

Nutrition Facts

Per Serving: 104 calories; 10.7 g fat; 0.9 g carbohydrates; 1.6 g protein; 31 mg cholesterol; 104 mg sodium. Full nutrition

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Oh, dear--this is so addictive! I used reduced fat cream cheese, low fat mayonnaise, I upped the garlic powder to a half teaspoon and because the recipe didn't specify what kind of onion to use,...

I guess I'm cheating, but wanted to get a review in so people won't miss out on this. I've never been a fan of any vegetable dip, but love this!

After reading reviews I was somewhat dissapointed. Next time I might increase herbs, onions & garlic. Found it somewhat bland. The egg flavour takes away from the cream cheese I might either ...

I did make several changes and no I would not make it again. It was pretty much tasteless. Chili Sauce for a zip. I used about 2 heaping Tblsps. It still didnt please me but it was okay. I d...

This recipe has been one of my families favorites as long as I can remember. So glad I thought of it this morning and it was easy to find at Allrecipes. I have a bunch of fresh veggies and will ...