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Ingredients for Cream Cheese Onion Dip

1 pkg of Philadelphia Cream Cheese (softened)
¼ cup of milk
1 tsp of worchestershire sauce
1 tbs of grated sweet onion

Items needed for making the dip
(click on these items to purchase exactly what you need)

Paula Deen 2-pc. Enameled Signature Enamel on Steel Mixing Bowl Set, Blue

Cat Cora 12×16-in. Cutting Board

Microplane 14-in. Gourmet Series Fine Grater, Black

Wood Chip & Dip Tray with 5 Ceramic Bowls

Directions for Cream Cheese Onion Dip

Soften cream cheese at room temperature. Put in a medium sized bowl. With a fork break up the cream cheese and slowly add and mix in the milk until a creamy, smooth consistency is achieved. Add the worcherstershire sauce and then grate in the onion. Make sure dip is well mixed and smooth. You can add a bit more milk if  you like a thinner dip. Cover it and put in refrigerator and let chill for at least 30 minutes.

Transfer dip to a nice chip and dip server platter like the ones seen here. Sprinkle a small dusting of paprika on the top of the dip for color. Add your sliced veggies and your chips around the dip bowl for a beautiful presentation. Enjoy and let us know what you think!

This dip is a family tradition. Every time it is present at one of our gatherings, you will find people hovering around it, shoveling it into their mouths, while trying to be polite and leave some for others! As a child I remember being so excited when my grandmother or aunt would bring out the dip! I kid you not, this dip is addicting, simple to make and something EVERYONE likes.

We serve it with our favorite ridged potato chips and we also like to offer cut-up veggies such as carrots and green/red pepper.

This dip is creamy, with a hint of onion and spice. The combination of the salty chips just hits your palette just right and will keep you coming back for more!

What is cream cheese?
Cream cheese is a fresh cheese that is not aged.
Cream cheese is an American invention developed in 1872 in New York state. A cheese distributor soon commissioned the enterprising dairyman to produce the cream cheese in volume under the trade name “Philadelphia Brand®.” The company was eventually bought out by Kraft Foods in 1928, and still remains the most widely-recognized brand of cream cheese in the United States.
Cream cheese is similar to French Neufchatel in that it is made from cow’s milk, but differs in that it is unripened and often contains emulsifiers to lend firmness and lengthen shelf-life. USDA law requires standard cream cheese must contain at least 33 percent fat and no more than 55 percent water, although there are low-fat and nonfat varieties now on the market.

Cream cheese is categorized as a fresh cheese since it is unaged. As a result, it has a short shelf life, once opened. The flavor is mild, fresh-tasting, and sweet, yet has a pleasing slight tang. At room temperature, cream cheese spreads easily and has a smooth and creamy texture. It is sold in foil-wrapped blocks or in a soft-spread form which has air whipped in to make it spreadable right from the refrigerator. Cream cheese is one of America’s most widely-consumed cheeses. Its soft creamy texture gives richness to cheesecake, frosting, bagel-toppers, and dips and makes wonderfully light and flaky pastry crusts.