This is a wonderfully versatile recipe. I first tested it as a vegetable dip with vegetables, potato chips or bread sticks…but my favorite use is a topping for baked potatoes in place of sour cream.
- 1 package (8 ounces) cream cheese, softened
- 2 cups mayonnaise
- 1 cup buttermilk
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 3/4 teaspoon pepper
- Assorted fresh vegetables and/or ridged potato chips
- In a large bowl, beat the cream cheese, mayonnaise, buttermilk and seasonings until smooth. Chill until serving. Serve with vegetables and/or potato chips. Yield: 4 cups.
Originally published as Creamy Pepper Dip in Reminisce October/November 2010, p43
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