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Egg Dip For Vegetables

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Ingredients

Adjust Servings:
8 ounces cream cheese, softened and beaten until fluffy
3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1/2 teaspoon seasoning salt
1/8 teaspoon hot pepper sauce
1 tablespoon creamed horseradish
1 tablespoon chopped green onion
2 tablespoons diced celery
2 tablespoons chopped parsley
3 hardboiled egg, diced

Nutritional information

626.8
Calories
501 g
Calories From Fat
55.7 g
Total Fat
30.2 g
Saturated Fat
416.3 mg
Cholesterol
760.8 mg
Sodium
15.8 g
Carbs
2.1 g
Dietary Fiber
6.7 g
Sugars
18.5 g
Protein
551g
Serving Size

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Egg Dip For Vegetables

Features:
    Cuisine:

    If you don't want to use this as a dip, stuff celery ribs with it and cut into bite size pieces.

    • 37 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Egg Dip for Vegetables, If you don’t want to use this as a dip, stuff celery ribs with it and cut into bite size pieces , If you don’t want to use this as a dip, stuff celery ribs with it and cut into bite size pieces


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    Steps

    1
    Done

    Mix All Except For Eggs.

    2
    Done

    Blend Thoroughly.

    3
    Done

    Add Egg and Chill.

    4
    Done

    Serve With Crispy Vegetables For Dipping.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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