"I love the combination of cream cheese and chives...and it goes so well with the other savory ingredients in this dip," writes field editor Ruth Peterson from Jenison, Michigan.
- 2 packages (3 ounces each) cream cheese, softened
- 1/4 cup milk
- 2 tablespoons mayonnaise
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Dash pepper
- 2 hard-cooked eggs, chopped
- 1/4 cup minced chives
- Sweet pepper pieces or assorted crackers
- In a small bowl, beat the cream cheese until smooth. Gradually beat in milk and mayonnaise until blended. Add the mustard, Worcestershire sauce, salt and pepper. Stir in eggs and chives; mix well. Serve with peppers or crackers. Refrigerate leftovers. Yield: 1-1/2 cups.
Originally published as Chive Egg Dip in Taste of Home August/September 2003, p11
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