This simple dip for chips and vegetables is a staple for any Brogan event. My grandpa whips this up anytime a crowd is coming, and seconds are a must. We had it tailgating this past weekend, and I decided to make more for a cook-out the following day.
To make it:
2 packs of Philadelphia cream cheese
1/4 cup of milk
1 package of onion soup mix
Chips and vegetables for dipping
In a bowl, whip together with a fork or a hand mixer (creamier, well-mixed cream cheese with a hand mixer) the cream cheese and milk. Use room temperature cream cheese or nuke it in the microwave for 15 seconds for better stirring.
Add in a package of onion soup mix and stir until entirely mixed.
My favorite things to dip into this dip are carrots, celery, raw red peppers, Ruffles chips, and pretzels. Layer the goodies around the bowl of dip for a classic, colorful look.
Adding in two cream cheese packets mellows out the salty, sweet onion soup mix and adding milk softens the dip so your chips don’t break against the hard cream cheese. We have also tried it with half cream cheese, half sour cream, and it is just as good. The trick is the cream cheese for a fattening, creamy, textured mouthful.
The “Brogan Dip” has taken out many a gallbladder in our family, it being said that most of our family ate this particular food before having their attack. So you know it’s gotta be good. I brought it to a cook-out at Daina’s, a non-dipper, who said, “Wow. I actually like this. I don’t usually eat dips.”