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Recipe: Peppercorn Dip (1985)

Appetizers and Snacks
PEPPERCORN DIP

For a fun presentation, serve the dip in red pepper bottoms on each plate.

1 (8 ounce) package Neufchatel cheese (low fat cream cheese), softened
1 teaspoon cracked peppercorns
1/4 teaspoon garlic powder
1/4 cup milk
FOR SERVING:
Assorted vegetable dippers (jicama sticks, carrot sticks, green onions, broccoli flowerets, and fresh mushrooms)

In a small mixer bowl beat together the cheese, peppercorns, and garlic powder with electric mixer till blended. Gradually beat in the milk till mixture is fluffy. Cover and chill.

Serve with assorted vegetable dippers.

Makes about 1 cup dip
From: Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens magazine, July 1985
MsgID: 018126
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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