Directions: |
Directions:
In a small bowl combine the Worcestershire sauce and the brown sugar and whisk until combined and let this sit to the side.
In a stand mixer or with a hand mixer add your cream cheese to a bowl and whip on high until light and fluffy.
In a separate bowl, add your onion powder, garlic powder, dry mustard, Montreal steak seasoning, dry parsley and sour cream and stir until well combined.
Slowly add the sour cream mixture to the cream cheese mixture and beat on medium to high speed to combine.
Then add your Worcestershire sauce/ brown sugar mixture continuing to beat on medium to high speed.
Slice your green onions both the white and green parts and fold into the dip.
I use a burnt ends package from Costco, sauté them in a pan until the ends are crispy and then let cool. Chop into small, bite sized pieces and then add to the dip. You can add as many as you like. *if you cannot find burnt ends, you can use bbq pork, or the dried beef in the jar. Rinse the dried beef if using and pat dry, as it is very salty. You can also adjust the salt in the dip to make sure this is not as salty. *see post for more information
When the dip is well combined, let this hang out in the fridge for a minimum of 4 hours or overnight.
Before serving, give it a good stir and then serve with tortilla chips or crackers. I add some more green onions to the top before serving.
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This recipe for Burnt Ends Dip is from