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.

Ingredients

• 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)

Instructions

1. Using an electric mixer, beat the cream cheese until light and fluffy, about 1 minute.

2. 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.

3. 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.

4. 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.

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Find more about:

• Cream Cheese |
• Dips & Spreads |
• Lemon Juice |
• Parmesan Cheese |
• Red Onion |
• Sour Cream |
• Vegetarian Appetizers

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• Dips & Spreads