- 1 (8 ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped onion
- 1/2 teaspoon anchovy paste
- 1/4 teaspoon garlic powder
- 1 pinch ground black pepper
- 1 hard-cooked egg
- Stir together the cream cheese, mayonnaise, parsley, onion, anchovy paste, garlic powder, and pepper until creamy. Separate the egg white from the yolk; chop roughly. Stir the chopped egg white into the dip. Sprinkle the chopped yolk over the top. Chill to serve.
07/30/2019
recipepes.com
daffodil vegetable dip, recipe
PT15M
PT1H
5
455 calories