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.

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

Steak and Seafood title card for Sweet and Sour Cream Cheese Dip, photo coming soon
  • Prep 10 min
  • Total 10 min
  • Yield About 3 cups

Jump to: Ingredients | Instructions | Tips | 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.

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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