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.