- 1 package (8 ounces) cream cheese, softened
- 1/4 cup steak sauce
- 1 tablespoon chili sauce
- 1/4 teaspoon garlic salt
- 1/2 teaspoon celery salt
- 1/4 teaspoon paprika
- In a small bowl, combine all ingredients. Refrigerate until serving. Yield: 1-1/2 cups.
Originally published as Golden Veggie Dip in Quick Cooking July/August 1999, p41
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