Daffodil Dip for Vegetables

Daffodil Dip for Vegetables


Ingredients:

½ cup mayonnaise 2 tablespoons chopped onion
1(8-ounce) package cream cheese 1 clover garlic, minced
½ cup parsley, chopped 1 tablespoon anchovy paste
1 hard-boiled egg 1/8 teaspoon pepper


Procedure:

Combine and beat mayonnaise and cream cheese. Add all remaining ingredients, except on top of dip. Refrigerate for several hours, but serve at room temperature so it won’t be too stiff. Keeps several days in refrigerator.

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