Last week when I had to take my daughter to visit the oral surgeon, a friend kindly agreed to watch the other kids. On the way to their house, I was flying late (a result of leaving home without the medical papers and then returning only to discover that they were in my bag all along), so I dropped the kids at her door and burned rubber. But on my way back, I went in to say hi and thanks.
Platters of snacks were on the table: Brie cheese and rice crackers (who do you know who sets out Brie cheese for children, I ask you? I am entirely too selfish for such absurd generosities), and carrot sticks and dip.
The dip intrigued me, not because it was fancy (though it did appear dressy, what with being all studded with minced green chives and red peppers) but because it wasn’t. Just cream cheese mashed up with vegetables—so good. Plus, I liked the idea of setting out veggies and dip for children. (They did, too. They set upon those goodies like ain’t nobody’s business.)
On Saturday, after splurging on a red pepper and a little plastic box of fresh chives from the grocery store (I dole out the dough on ice cream so why not veggies?), I made the dip and set it out with a mini mountain of red pepper slices and carrot and celery sticks. Partway through the afternoon, I refreshed the plate with more carrots and celery. By evening, it was all gone.
Cream Cheese Dip
Adapted from my girlfriend MAC.
I added some sour cream to thin the dip, but it probably wasn’t necessary. In another batch, I added a bit of Worcestershire sauce since like I do when making a cheese ball. Again, it was good, but not necessary. The onion, however, is absolutely, positively, and entirely essential.
4 ounces cream cheese
1-2 tablespoons minced red pepper
1-2 tablespoons minced chives
2-4 teaspoons minced onion
1-2 tablespoons sour cream, optional
dash of Worcestershire sauce, optional
Mash/mix/stir thoroughly. Serve with raw veggies and/or crackers.