This is a recipe that I mentioned in Death Nell without the instructions to make it. It was my sister’s and my favorite dip when we were young. When I eat it now, good memories come back and it tastes like love on a chip. I’ll give you the original and how I’ve changed it to make it more to my liking now.
8 oz. softened cream cheese
2 T. Western dressing
2 T. finely chopped onion
1/2 tsp. garlic salt
Stir together and eat with potato chips or crackers. Change the amounts of dressing, onion, and garlic to suit your taste.
Now I use one clove real chopped garlic and some chives in addition to the chopped onion. In my fridge, I always have a can of chipotle peppers in adobo sauce that I’ve chopped into a thick sauce in my hand blender or food processor. I use that as a spicy flavoring in many of my recipes. For this dip, I start with a teaspoon and add from there. Taste as you go. You no longer need the Western dressing if you use the pepper sauce. A simpler way would be to still use the dressing, but just put in a few shakes of chipotle ground red pepper. I add more pepper than this, but I like spice. Sometimes now I’ll add 1/2 cup of sour cream to the cream cheese. To decorate it, you can add a slice of jalapeno pepper or a few slices of green olive. Enjoy this fast, easy recipe.