bloody mary dip
I love spicy Bloody Marys with or without the vodka. I have just gone on the Adkins's Diet (again) so I'm creating "treats" to ease the carb withdrawal. I made this instead of a real Bloody Mary and it was delicious so I thought I'd share!
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 4 ounces room temperature philadelphia cream cheese cubed
- 2 ounces campbell's tomato juice
- 1 tablespoon juice of 1/2 small lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon finely minced white part of a green onion or sweet onion
- 1 tablespoon chopped fresh herbs like cilantro or flat-leaf italian parsley
- 1-2 teaspoon tabasco to taste
- 1/4 cup heavy cream
- 1 tablespoon worchester sauce
- 1 1/2 tablespoons horseradish
- - salt and fresh ground pepper to taste
How To Make bloody mary dip
-
Step 1Put ingredients 1-10 in a food processor and pulse until well blended. Add horseradish, salt and pepper; pulse. Taste and adjust seasonings if necessary. Place in a serving container. Let it sit in a cool place for 15 or 20 minutes for flavors to marry. Serve with various colored sweet pepper scoopers, baby carrots, celery sticks, cherry or grape tomatoes, cucumbers, fresh zucchini or any raw veggie you like. Store remains in refrigerator for up to three days. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Snacks
Tag:
#Quick & Easy
Diet:
Vegetarian
Diet:
Soy Free
Diet:
Low Carb
Ingredient:
Dairy
Method:
No-Cook or Other
Culture:
American
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