Saturday, April 16, 2011

Daffodil Dip

Bonjour, bonjour, mes petits choux! 
Ka-bloom! It’s spring! The birds are tweeting (oh, wait, that’s Paris Hilton, Twittering to her fans), the buds are … well, budding, and the snow is where it belongs, high in the mountains above Vancouver, where this is being penned. (The rain, unfortunately, isn’t in Spain, falling mainly on the plain. It’s here, spilling from a sky so gray it could be an army blanket.)
Although the weather hasn’t exactly been warm and sunny, I have several spring-like recipes to compensate! Let joy be unconfined because they’re easy! The first is a Vancouver Sun recipe for the aptly named Daffodil Dip, which I’ve been making since 1973, the year I turned, um, 10. 
Daffodil Dip:
½ c. mayonnaise
1 - 8 oz. (250 g) package cream cheese, softened
½ c. dried parsley flakes
1 clove garlic, crushed
2 tbsp. chopped onion
1 tbsp. anchovy paste (optional)
Dash of pepper
1 hard-cooked egg (chop white into dip, reserving crumbled yolk as garnish)
Combine all ingredients except egg yolk until thoroughly mixed. Chill slightly. Sprinkle with crumbled egg yolk before serving with raw vegetables such as carrot or celery sticks, cauliflower, and more.

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