19 July, 2014
Butterfly Dip
Posted in : Recipes on by : Beckie Tags: dips and spreads
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
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
