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Prep 10 mins
Cook 0 mins
My mother found the original version this recipe when I was a kid. It was a great hit at her Bridge parties. I've been making it for years. It goes great with veggies or chips. Recently, I've had to reduce my sodium intake, so I re-worked the recipe to reduce the sodium and the fat.
- When purchasing your ingredients, check the sodium and fat content. Use the lowest you can find. I prioritize sodium over fat, but if you are more concerned with fat over sodium, look for fat free cream cheese and use skim milk.
- Place onions and seasoning in food processor and grate until the onions are finely chopped. You can increase the amount of onions to taste, but be careful, as it is easy to over power the taste with onion. The initial taste will change and get stronger as the spices and onions combine as the dip sits in the fridge.
- Add cheese,ketchup, balsamic vinegar and 1 tsp of milk to processor and pulse process until smooth.
- Add additional milk, 1 tsp at a time, until the mixture reaches your desired consistency. Use less milk for a spread like texture, more for a dip texture.
- Place dip in the fridge for at least a hour to overnight. This allows the tastes to combine and improve.
- Feel free to experiment with other spice blends in place of the Southwest Spice. Small amounts of dip spice blends work well in this mixture. If you're watching your salt, look for salt free blends. If not, the original recipe called for French dressing in place of the vinegar, cream cheese and regular ketchup. It also omitted any additional spices.