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.

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Homemade Veggie Dip

Servings

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

Servings 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

1. 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.
2. 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.
3. Add the sour cream, onion powder, garlic powder, parsley, and chives and blend well.
4. Finally, add the cheeses and mix until it's well distributed.
5. Refrigerate for 2-3 hours or until chilled.

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