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- 8 ounces cream cheese — softened
- 2 tablespoons chopped green onions
- 2 cloves garlic — minced
- 1 egg white — cooked and chopped
- 1/2 cup mayonnaise
- 1/2 cup fresh parsley — chopped
- 1 egg yolk — cooked and chopped fine
Butterfly Dip
Mix all ingredients using a blender; sprinkle finely chopped egg yolk on top. This dip can be served with your choice of crackers or sliced fresh vegetables (celery sticks, carrot sticks, zucchini slices, etc.)
Store in refrigerator for up to one month.
Yield: 1 1/2 cups
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Butterfly Dip
Serves: 12
| Amount Per Serving 2 tablespoons | ||
|---|---|---|
| Calories | 137.96 kcal | |
| % Daily Value* | ||
| Total Fat 14.21 g | 21.9% | |
| Saturated Fat 4.86 g | 24.3% | |
| Trans Fat 0.0 g | ||
| Cholesterol 36.72 mg | 12.2% | |
| Sodium 130.36 mg | 5.4% | |
| Total Carbohydrate 1.22 g | 0.4% | |
| Dietary Fiber 0.12 g | 0.5% | |
| Sugars 0.68 g | ||
| Protein 1.66 g | ||
| Vitamin A 9.39 % | Vitamin C 4.08 % | |
| Calcium 2.52 % | Iron 1.57 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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