Homemade Veggie Dip

My Pap turned 90 earlier this month. Yesterday, most of the children and grandchildren and great-grandchildren went out for dinner in his honor. We went to a restaurant that serves all of the side dishes and appetizers family-style; one of those appetizers was a vegetable tray with homemade ranch dip. It was terrific, the kind of mouth-watering terrific that makes you want to forgo your manners and lick out the whole cup. Not that I would do that, of course. I wouldn’t. Anyway, this particular dip made me think of a dip that I like to make. It’s not healthy, but it tastes great. We like to eat it with crackers or raw veggies.

Homemade Veggie Dip

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Ingredients

  

• 8 ounces cream cheese
• 3/4 cup milk
• 1/4 cup sour cream
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons parsley
• 2 tablespoons chives finely chopped
• 1/4 cup mozzarella cheese finely grated
• 1/4 cup Parmesan cheese grated

Instructions

 

• Place the block of cream cheese in the freezer for 10-15 minutes. (A very cold block of cream cheese is much easier to cut.) Chop the cream cheese.
• Combine the chopped cream cheese with milk in a microwave-safe container. Microwave it for a minute, then whisk. Repeat a few times, until the mixture is smooth.
• Add the sour cream, onion powder, garlic powder, parsley, and chives and blend well.
• Finally, add the cheeses and mix until it's well distributed.
• Refrigerate for 2-3 hours or until chilled.

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