Hostess Dip
This dip was handed down to me. My Mom made this as far back as I can remember on special occasions, and now I understand why. It’s the best. It’s easy to put together yet packs a beautiful flavor profile with umami from Worcestershire sauce, acidity from fresh lemon juice, and spice from garlic and paprika. It has a cream cheese base which gives it that creamy “dipping-ness.”
It pairs perfectly with corn chips, potato chips, and cut vegetables. If you’re serving a crowd, you may want to make a double batch, as it disappears quickly.
I love making homemade dips because they are made with wholesome ingredients. Have you ever looked at the ingredient list of store-bought dips? That’s the blessing of making food from scratch. You know precisely what you’re putting in the bodies of the humans in your life.
This way of eating didn’t happen overnight. It’s been a food journey that has been built upon over decades. Yes, it takes time and organization in your pantry to make homemade meals and snacks. Yet its benefits are countless.
Hostess Dip
Ingredients
- 8 ounces cream cheese room temperature
- 1 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 2 tsp lemon juice
- ½ tsp paprika
- ½ tsp garlic powder
Instructions
- In a medium-sized bowl, beat together all ingredients with a hand mixer until smooth and creamy.
- Refrigerate for at least four hours, preferably overnight, for the flavors to meld. Serve cold with corn chips, potato chips or vegetables.
Kitchen Equipment
Notes
Nutrition
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