I haven’t put up a recipe in a while. My late mother-in-law (my first mother-in law, that is) was not what you would call a cook. But she could make a great lasagna and a dip that was soooooo good.
JUNE GILBERT’S ANCHOVY DIP
- 16 ounces cream cheese, cut into pieces
- 1 stick butter, soft
- 8 inch strip of anchovy paste
- dash Worcestershire sauce
- 1 envelope Lipton Onion Soup Mix
- milk to give desired consistency
Put cream cheese in mixer on low setting and one by one add the ingredients in the order given, mixing well after each addition and keeping the bowl scraped. When you get to the milk, add a tiny bit at a time until you reach the consistency you like for a dip. Refrigerate then serve with corn chips or raw vegetables.
I suggest you use Fritos Scoops! corn chips with this recipe because you can eat massive amounts of the dip without looking like a pig and grabbing the bowl and eating it with a spoon. And don’t worry about the anchovy. Even anchovy haters love this recipe.