Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!news-spur1.maxwell.syr.edu!news.maxwell.syr.edu!telocity-west!TELOCITY!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Caviar, Dill and Purple Onion Dip Followup-To: rec.food.cooking Date: 18 Apr 2000 13:07:33 GMT Organization: Southwest Cyberport Lines: 28 Approved: phill@rt66.com Message-ID: <20000417181862.SM00191@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:41413 Caviar, Dill and Purple Onion Dip 1/2 cup Cream Cheese; Softened 3/4 cups Sour Cream 3 ounces Red Or Black Caviar 1 teaspoon Lemon Juice 1 tablespoon Fresh Dill; Chopped, OR 1 teaspoon Dried Dill; Crushed 2 teaspoons Purple Onion; Diced Garnish 1 large Egg;, Hard Boiled Yield: 4 servings 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 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.