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bloody mary dip

SpicyChefWannaBe avatar
Recipe by
Frani L
@SpicyChefWannaBe
Lake Worth, FL

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!

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method No-Cook or Other

Ingredients For bloody mary dip

  • 4 oz
    room temperature philadelphia cream cheese cubed
  • 2 oz
    campbell's tomato juice
  • 1 Tbsp
    juice of 1/2 small lemon
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1 Tbsp
    finely minced white part of a green onion or sweet onion
  • 1 Tbsp
    chopped fresh herbs like cilantro or flat-leaf italian parsley
  • 1-2 tsp
    tabasco to taste
  • 1/4 c
    heavy cream
  • 1 Tbsp
    worchester sauce
  • 1 1/2 Tbsp
    horseradish
  • salt and fresh ground pepper to taste

How To Make bloody mary dip

  • 1
    Put 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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