Zesty Two-Ingredient Cream Cheese Dip
When I shared the beer and brown sugar kielbasa and sauerkraut recipe, I mentioned that I originally ate it at a fourth of July picnic. A good friend of my husband’s has a picnic every year, and I swear I walk away every year with a new killer recipe. This dip in particular isn’t fancy or difficult (heck, it only involves two ingredients!), but when a bowl of this hit the table very late into the night one year, I couldn’t stop devouring it. When I asked for the recipe, my husband’s friend said it was just cream cheese and onion and pepper relish. That’s it. I’ve taken this to countless get togethers and, without fail, people become totally addicted to it and want the recipe.
While you can use any type of onion and pepper relish (or even another type of flavor) that you like, the one that came recommended with this recipe is Harry & David. They make a ton of different flavored relishes, but the onion and pepper is just perfect in this dip – a little bit sweet with a kick – a great complement to the cream cheese. I’m lucky enough to live about 40 minutes from a Harry & David outlet, so I stock up on it every few months. I always have some in the pantry and a stash of cream cheese in the refrigerator for an easy impromptu appetizer or snack for watching the game.
Whether you buy the Harry & David relish or another brand, be sure to always have some on hand for a quick and easy appetizer that everyone will love!
One year ago: Sun-Dried Tomato Dip
Four years ago: Three-Cheese Baked Macaroni & Cheese
Five years ago: How To Stock and Organize Your Freezer
My favorite easy go-to dip that only requires two ingredients and everyone always raves over!
In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.
Serve with pretzel crisps, tortilla chips or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Nutritional values are based on one serving
Saturated fat: 10g
Vitamin A: 820%
Vitamin C: 0.3%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!