Try to make this at least a couple of hours ahead of your holiday party so the flavors have time to mingle. If necessary, thin with a little milk to proper dip consistency.
What you'll need
- 1 8-ounce package cream cheese (reduced fat is fine, but not nonfat), softened
- 1 1-pound container sour cream (about 2 cups)
- 1/4 cup chopped fresh parsley
- 3 to 4 tablespoons minced red onion
- 2 cloves minced garlic
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon dried basil
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne (optional)
- 1/2 cup freshly grated Parmesan cheese (the real stuff, not the plastic-can variety)
- 1 to 2 teaspoons Worcestershire sauce (optional)
- Salt to taste
- Round loaf of bread (for a bowl)
How to make it
Using an electric mixer, beat the cream cheese until light and fluffy, about 1 minute.
Blend in the sour cream, then stir in the parsley, onion, garlic, and mustard. Add the lemon juice, basil, paprika, cayenne, and Parmesan cheese; stir.
Stir in 1 teaspoon of the Worcestershire sauce. Taste, then decide if you want to add more. Add salt to taste. Assess the texture: If necessary, thin it by whisking in milk a teaspoon or so at a time. Cover and refrigerate until serving.
Serve the dip in a hollowed-out loaf of bread, with dipping vegetables and crackers arranged in a star. Makes 3 1/2 cups of dip.
