Quick Parmesan Herb Dip

Quick Parmesan Herb Dip

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)

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.

* Vegetarians can omit Worcestershire or use the vegan version.