The Cookbook

Cream Cheese & Picante Dip

Goes excellently with celery and tortilla chips. It's almost too simple:


~ You'll need an electric mixer (mine's from the 1970's; still works fine !!) and a spatula

~ 2 packages Philadelphia Cream Cheese (the real stuff, not none of that lo-fat stuff; it doesn't mix the same)

~ Pace (I prefer Medium hot) Picante Sauce (never tried another brand; I'll let y'all be adventurous)


Unfoil the cream cheese and let it soften some in a large mixing bowl ---- should be soft enough so you can mash it with the Giant Fork. Y'all have that essential utensil, right?? I guess it's actually a serving fork, but comes in handy for combining stuff.

Add a few glugs of Pace ---- I just do it a little at a time and mush it together with the fork. I can tell by the color and consistency how much I want; y'all will have to experiment.

When it is mushed good, put the bowl in the sink (you'll thank me later) and begin mixing on Low speed. Keep scraping the sides with the spatula so there is no renegade picante. You can increase the speed gradually as the CC & Pace blend. I rarely use High speed. When it is mixed well (not runny; should hold together), put the bowl (or transfer the dip to whatever serving dish you like) in the refrigerator for several hours.

Benbrook Susie