EGG AND CHEESE DIP.
Pinch salt and pepper
One tablespoon lemon juice
One dessertspoon grated onion
Half teaspoon mixed mustard
Mayonnaise to blend three chopped hard boiled eggs
One dessertspoon minced parsley
Soften cream cheese at room temperature and beat until smooth. Flavor with salt, peppers, lemon, onion, Worcestershire Sauce and mustard. Blend well adding a little mayonnaise to make a dip consistency. Fold in the chopped eggs and minced parsley Serve in a small bowl with crisp vegetables, crackers, potato crisps and pretzels for dipping. Serves ten.
My flat mate dumped French Onion soup mix into cream cheese for a party once and told me "they'll lap it up." She was right.
The Sun News-Pictorial Dollar Cook Book, late 60's?, Nancy Baldwin, photo by Frank Wood