Party Dip from The Times Cookery Book by Katie Stewart
Gradually beat the oil and vinegar dressing into the cream cheese. Blend well and then beat in the tomato ketchup, onion and anchovy essence to taste. Serve with salted biscuits or potato crisps.
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Ingredients
- 2 teaspoons finely chopped onion
- 1 teaspoon anchovy essence
- 2 tablespoons tomato, ketchup
- 2 tablespoons prepared oil and vinegar dressing
- 8 oz (225 g) fresh cream cheese
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