Forbidden Celery
Per serving
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.
Ingredients
12 serv.Step-by-step instructions
- 1
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.
- 2
Combine cream cheese and bouillon water. Use your mixer and whip it until fluffy and soft.
- 3
Spread onto celery sticks (or put the dip in the middle of a bowl and place celery sticks around it).
- 4
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.
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