Recipe by Leggy Peggy
This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items -- just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences.
Top Review by Chef Buggsy Mate
I scaled this recipe way back, so that I had just enough to accompany some chips as a late afternoon snack. It's a good thing I did, because it is tasty enough to just eat with a spoon. Thought there was still a brick of cream cheese in the fridge but I was mistaken, so I used some whipped cream cheese in place of the softened cream cheese...didn't alter the flavor, and was so much easier to blend. I omitted the milk, as I liked the consistency the way it was. I will be making the dip again as I think it would be wonderful on a toasted bagel topped with some ham. Thanks for sharing your recipe LP. Made and reviewed for AUS/NZ Swap #66.
- 4 ounces cream cheese, softened
- 4 ounces sour cream
- 6 -8 roasted garlic cloves, roughly chopped
- 1⁄2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1⁄2-1 lemon, zest and juice
- 1⁄4-1⁄2 teaspoon salt (to taste)
- milk, if needed
Directions See How It's Made
- Put all ingredients (except milk) in a food processor. Use a whole lemon if you love its flavour, otherwise a half should be plenty. Buzz for at least a minute.
- If the end result is too thick for your liking/use, add milk – 1 tablespoon at a time – until you have the consistency you need.
- Serve as a dip for raw vegetables (or for any other use you can imagine).