Chive Egg Dip Recipe
Chive Egg Dip Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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-boiled large eggs, chopped
  • 1/4 cup minced chives
  • Sweet pepper pieces or assorted crackers

Directions

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

Nutritional Facts

2 tablespoons: 58 calories, 5g fat (2g saturated fat), 45mg cholesterol, 105mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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-boiled large eggs, chopped
  • 1/4 cup minced chives
  • Sweet pepper pieces or assorted crackers
  1. 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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MY REVIEW
aislyn2 User ID: 1449126 70693
Reviewed Jun. 23, 2009

"I love this dip, one of my favorites!"

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