Recipes from the midpoint of the 20th century can be hit or miss. On one hand, you’ve got a spam and jello mold with green olives and sardines; on the other…
You’ve got a tasty little jewel like this.
Cream cheese, a dab o’ heavy cream, some lower sodium Tamari (my 21st century, gluten-free soy sauce alternative), and, well, it is me, so, a couple of additional seasonings and stuff to make it all a bit more interesting and flavorful.
INGREDIENTS
•8 oz cream cheese, softened
•2 tbsp heavy cream
•1 tbsp Sherry Peppers Sauce*
•2 tsp lower sodium Tamari
•1-1/2 tsp grated onion
•1 tsp lemon juice
•1/4 tsp ground ginger
•1/4 tsp dried Thai basil
•1 tbsp chopped parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste
Note: Tamari is a gluten-free alternate for soy sauce. Feel free to use reduced sodium soy sauce in its place.
Blend the cream cheese, Sherry Peppers Sauce, and cream until smooth.
Mix in the Tamari, onion, lemon juice, Thai basil, and ginger until well blended.
Stash in a covered jar in the fridge for at least a couple of hours to allow the flavors to really blend well.
To serve, bring the dip to room temperature and transfer to a bowl. Garnish with freshly chopped parsley.
Note: this is a pretty darned nice dip with chips and all, but it also makes for a great spread on crackers; mebbe topped with a slice of pickled jalapeño.