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    You are in: Home / Recipes / Cream Cheese Dip Recipe
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    Cream Cheese Dip

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 29, 2006

      this dip tastes really good but IMPORTANT: leftovers are not worth saving! make only what you know will be eaten. i would omit the sour cream completely. and refridgerate an hour before serving so the flavors come together and the texture is best. Thanks anyway but I'll stick to my own recipe.

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    • on February 09, 2006

      I am really sorry to rate this so low, but it really didn't work at all. Made it in food processor, as instructed, and it liquified to a drinking consistency. Must have been the onion juices, can not think of any other reason. So, maybe better not to prosess this, but just mix it, like Derf did. Also, the taste was most bland. Sorry.

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    • on June 26, 2005

      This was a delightful dip with our veggies and chicken fingers! I don't have a food processor so I used my hand mixer, chopped the onion really fine, and it worked just fine. I used plain yogurt instead of the sour cream, didn't have any in. The taste was great and complimented the veggies and chicken. Thanks for sharing.

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    Nutritional Facts for Cream Cheese Dip

    Serving Size: 1 (470 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 599.7
     
    Calories from Fat 362
    60%
    Total Fat 40.2 g
    61%
    Saturated Fat 25.3 g
    126%
    Cholesterol 134.3 mg
    44%
    Sodium 773.0 mg
    32%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 21.8 g
    87%
    Protein 21.0 g
    42%
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