Cheese and Leek Dip
Ingredients
| Cream cheese | 1/2 Pound , softened (225g) | |
| Soured cream | 1/4 Pint (150 ml) | |
| Dry leek soup mix | 1/2 Ounce (1/2 packet) | |
| Chives | 15 Milliliter , snipped (1 tablespoon) | |
| Parsley | 2 Teaspoon , freshly chopped (10 ml) | |
| Cheddar cheese | 2 Ounce , grated (50 g) | |
| Salt | To Taste | |
| Black pepper | To Taste , freshly ground | |
| Creamy milk | 1 Teaspoon (A little, to mix) |
Directions
MAKING
1. In a large bowl, place the cream cheese and the soured cream in a bowl and beat well till smooth
2. Add the rest of the ingredients and beat well
3. This dip can be frozen for later use by placing it in a rigid container. Seal, label and freeze
SERVING
4. Serve cold
5. Remove the frozen dip, thaw for four hours till it reaches room temperature. Beat till smooth and serve chilled with sticks of carrot, celery, and sprigs of cauliflower.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 1306Calories from Fat 1072
% Daily Value*
Total Fat 122 g187.7%
Saturated Fat 70 g350%
Trans Fat 0 g
Cholesterol
Sodium 1855 mg77.29%
Total Carbohydrates 24 g8%
Dietary Fiber 1 g4%
Sugars 13 g
Protein 33 g66%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
