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GRANDMA RUBY DUBOURG THRIFFILEY'S DIP Recipe

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This recipe for GRANDMA RUBY DUBOURG THRIFFILEY'S DIP is from THRIFFILEY FAMILY GATHERINGS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 oz Philadelphia Cream Cheese softened

2-3 TBS Mayo
3-4 TBS Cream
2-3 toes Garlic chopped

This is used as is or as a base.

can add
1 TBS finely chopped onion
1 -2 dash of Worcester sauce
1-2 sprinkles of Paul Prudhomme vegetable seasoning
1 can drained artichoke hearts
1-2 TBS parmesan cheese
Directions:
Directions:
Soften cream cheese. In a small bowl add mayo, cream and garlic. Mix well.

If adding other ingredients do so now.

Refrigerate 2 hours or overnight. Let come to room temperature before serving. You may need to add a little more cream.


Serve with your choice of chips or crackers.
Personal Notes:
Personal Notes:
Grandma Ruby Dubourg Thriffiley was a very good cook. She used simple ingredients but knew how to elevate flavors. She could make 2 creamer potatoes and feed 3 people.

Every Christmas Eve, her children would all come to visit. The meal she served was always the same. Of course, her dip served with wavy potato chips. A bone in ham, which I think Grandpa got as a gift from his job. She would score the ham, then decorate it with pineapple rings and cherries, then whole cloves inserted in the crisscross pattern. The whole thing was based with brown sugar and pineapple juice. The ham was sliced for sandwiches. Potato salad.

For dessert was a dozen mixed cakes from Swiss Bakery
consisting of Petit Fours and shells filled with jelly.

And always, homemade, Hawaiian Punch.

Each child got 6 chips,1/2 sandwich,1 tablespoon of potato salad, a petit four and a jelly glass of punch.

It was simple. It was served with Love.

 

 

 

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