Sweet and Sour Cream Cheese Dip

A creamy sweet and sour blender dip of cream cheese, light corn syrup, oil, vinegar, lemon juice, dry mustard, onion flakes and celery seed. Makes about 3 cups.

Naturally gluten-freeVegetarianMake-ahead

Contains: milk. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Bowl of creamy sweet and sour cream cheese dip flecked with onion and celery seed, with raw vegetables
  • Prep 10 min
  • Total 10 min
  • Yield About 3 cups

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Sandra Mills notes that this dip is similar to her Sweet and Sour Vegetable Dip, but this one has cream cheese, which makes it thicker and creamier, the kind of dip that clings to a carrot stick.

Everything goes into the blender, liquids first, so it is ready in minutes.

Ingredients

  • 1/4 cup light Karo Syrup
  • 2 tablespoons vinegar
  • 2 teaspoons lemon juice
  • 1/2 cup oil
  • 2 (8 ounce) packages of cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon celery seed
  • 1 tablespoon dried onion flakes
  • Dash of paprika

Instructions

  1. Liquids first. Place all of the liquid ingredients in the blender.
  2. Add the rest. Add the rest of the ingredients.
  3. Blend. Blend until smooth. Chill until serving.

Nutrition per 1/4 cup (estimated)

250Calories
12 gCarbohydrates
0 gFiber
11 gNet carbs
2 gProtein
22 gFat

Estimated per 1/4 cup (the recipe makes about 3 cups), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-freeVegetarian

Tips

  • Soften the cream cheese and cut it into chunks so the blender can handle it.
  • Sandra's serving idea: any dip can be served in a round loaf of unsliced pumpernickel bread. Cut a well in the loaf, fill it with dip, and tear the top into bite-sized pieces for dipping.

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