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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a recipe from the cookbook Down Home with the Neelys . One of the recipes I grabbed before sending the book in the cookbook swap. It is very easy and was a hit at our barbeque. I served it in a red pepper with vegies and crackers around it. Cooking time is chill time. Ingredients:
8 ounces cream cheese, reduced-fat softened |
1/2 cup sour cream |
1/2 cup mayonnaise |
4 scallions, white and green parts finely chopped |
2 tablespoons flat leaf parsley, finely chopped |
1 tablespoon fresh dill, finely chopped |
1 teaspoon kosher salt |
3/4 teaspoon black pepper |
1/2 teaspoon old bay seasoning |
1/4 teaspoon cayenne pepper |
Directions:
1. Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and blend until smooth. Chill for at least 1 hour before serving.
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