FORBIDDEN CELERY
This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine.
Provided by gourmetmomma
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Soften the cream cheese to room temperature. Dissolve the bouillon cube in very hot water. Mince the onion very very finely (mush it up). Clean the celery.
- Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
- Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
- The dip can be made in advance (up to 2 days). I generally "garnish" with a sprinkle of celery powder to give interest to the plate.
Nutrition Facts : Calories 73, Fat 6.7, SaturatedFat 4.2, Cholesterol 20.8, Sodium 139, Carbohydrate 1.9, Fiber 0.7, Sugar 0.9, Protein 1.8
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