Caviar, Dill & Purple Onion Dip
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cream cheese
softened |
|
| ¾ | cup |
sour cream
|
|
| 3 | ounces |
caviar
red or black |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
dill weed
fresh, chopped, or 1 teaspoon dried dill, crushed |
|
| 2 | teaspoons |
purple onion
diced |
* |
| Garnish | |||
| 1 | each |
eggs
lg, hard boiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cream cheese
softened |
|
| 177 | ml |
sour cream
|
|
| 86.7 | ml/g |
caviar
red or black |
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
dill weed
fresh, chopped, or 1 teaspoon dried dill, crushed |
|
| 10 | ml |
purple onion
diced |
* |
| Garnish | |||
| 1 | each |
eggs
lg, hard boiled |
|
Directions
Beat the cream cheese to a smooth consistency.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.
Just before serving, garnish with the egg which has been finely chopped.
Makes about 1½ cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
