My lovely late mother-in-law, Ann, gave me this recipe. She wrote, in part: “I think of it as a blob of this and a smaller blob of that” –meaning that she doesn’t measure because she’s made it so many times. I generally add more horseradish and Worcestershire because I like it with a bite. I also double the recipe or more.
My favorite way to eat this dip is with Ruffles potato chips or a reasonable facsimile. The “ridges” in the chips do it right. But it’s delicious with many things, such as raw vegetables or pretzel sticks.
Makes 1 1/2 cups.
1 (3 ounce) package cream cheese, softened to room temperature
1/4 cup good store-bought mayonnaise
1 teaspoon Worcestershire sauce, or to taste
1 teaspoon prepared horseradish, or to taste
2 tablespoons minced sweet onion OR dried onion flakes
1. Beat cream cheese with hand mixer, whisk, or wooden spoon until creamy with no lumps. Stir in mayonnaise; beat on medium speed until well blended. Add Worcestershire sauce and horseradish; mix on low speed till blended. Stir in minced onion or onion flakes by hand.
2. Cover with plastic wrap and chill for at least half an hour. Check for flavor. Thin dip with a little milk if necessary—it will soften up sitting at room temperature. Serve with rippled plain potato chips or your favorite.