"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon milk
- 1-1/2 teaspoons Worcestershire sauce
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Fresh vegetables and/or pretzels
- In a small bowl, beat the cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables and/or pretzels. Yield: 1-1/2 cups.
Originally published as Garlic Dip in Taste of Home December/January 2003, p65
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