Dill Dip

Name: Dill Dip
Ingredients: 1 c. sour cream; 3/4 c. mayonnaise; 2 tsp. seasoning salt; 1 Tbsp. parsley flakes; 2 Tbsp. dill weed; dash of Worcestershire sauce; 2 Tbsp. butter or margarine, melted; 1/2 c. fine, dry breadcrumbs, divided; 12 oz. cream cheese, softened; 4 oz. Roquefort cheese, crumbled; 1 c. grated Parmesan cheese; 1 (8 oz.) carton sour cream; 1/2 c. commercial salsa; 2 Tbsp. all-purpose flour; 4 large eggs; 1 Tbsp. chopped, fresh cilantro; 1 Tbsp. minced fresh parsley; fresh cilantro leaves (garnish)

18 ingredients

4 steps

Ingredients

1 c. sour cream
3/4 c. mayonnaise
2 tsp. seasoning salt
1 Tbsp. parsley flakes
2 Tbsp. dill weed
dash of Worcestershire sauce
2 Tbsp. butter or margarine, melted
1/2 c. fine, dry breadcrumbs, divided
12 oz. cream cheese, softened
4 oz. Roquefort cheese, crumbled
1 c. grated Parmesan cheese
1 (8 oz.) carton sour cream
1/2 c. commercial salsa
2 Tbsp. all-purpose flour
4 large eggs
1 Tbsp. chopped, fresh cilantro
1 Tbsp. minced fresh parsley
fresh cilantro leaves (garnish)

Directions

1

Brush bottom and sides of a 9-inch spring-form pan with butter; sprinkle with 1/4 cup breadcrumbs.
2

Beat cream cheese and Roquefort in a large mixing bowl at high speed of an electric mixer until creamy.
3

Add Parmesan cheese and next 3 ingredients, beating until blended.
4

Add eggs, one at a time, beating just until yellow disappears.