I’m posting this to stay away from the TV (I can’t actually watch the Alabama-Auburn game, just hop in and out of the room like a child who needs a bathroom) and to tell you that the dip front and middle, a recipe Lynne taught me, is CRACK IN A BOWL. Kathy S has become its latest addict.
what is in the dip? not that i *want* crack in a bowl or anything, just curious…
Mix 16 ounces of cream cheese (I use Neufchatel because it has less fat and more protein) with one packet of Hidden Valley Ranch dressing dry mix, a package of pastrami finely chopped, and chopped chives (quantity to your taste).
It’s amazing.
and sadly for me, very not kosher… i’ll have to enjoy watching my friends enjoy it!
I read that Lipton has a kosher ranch mix, and if you replaced the salami with veggie salami (as Jeff suggests, below), would that work?
yes!!!!!!!!!!!!!!!!
Wow! I’m gonna have to find an occasion to make that for. Like, “Hey, it’s Thursday!”
🙂
Thursday is a GREAT reason!
I’ll swap the pastrami for some veggie salami, but as soon as my cholesterol is back below 200, I’m making this. (I think using fat-free cream cheese would be far too joyless in this instance….)
Let me know how it turns out if you make it.
I’ll pass on the tofu salami. Anyway, I still an almost entire recipe of the Deviled Ham Spread I made using a full pound of Frick’s Classic Smoked Ham for the family Thanksgiving gathering. I thought it was supercalifragilistic, but no one else even tried it.
Did you have to bring it all home? I have SO MANY leftovers.
Yes, couldn’t even give it away. Probably I made the mistake of calling it Deviled Ham Spread and everyone thought it was the stuff that came in the tiny tins instead of “real” ham blended with nine other spices and condiments. Guess I should have called it Super Spiced Smoked Ham Spread.