28 ounces nonfat cream cheese, softened
1 1/4 cups skim milk
1/4 cup tarragon vinegar
6 garlic cloves, minced
6 ounces onion, minced
1 teaspoon dried tarragon
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
3/4 teaspoon black pepper
3/4 teaspoon salt
Yield: 1 1/2 quarts
1. Beat cream cheese until smooth and creamy. Add milk and vinegar, beating until smooth.
2. Stir in garlic, onion and spices. Chill quickly (within 4 hours) to below 41°F.
Serve as a dip for vegetables or dressing for salad greens.
1 1/4 cups skim milk
1/4 cup tarragon vinegar
6 garlic cloves, minced
6 ounces onion, minced
1 teaspoon dried tarragon
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
3/4 teaspoon black pepper
3/4 teaspoon salt
Yield: 1 1/2 quarts
1. Beat cream cheese until smooth and creamy. Add milk and vinegar, beating until smooth.
2. Stir in garlic, onion and spices. Chill quickly (within 4 hours) to below 41°F.
Serve as a dip for vegetables or dressing for salad greens.
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