It's worth it to pay a bit more because it turns out fluffier.

1- 8oz tub whipped cream cheese
2T 40% whipping cream
1 good size clove fresh garlic, pulverized (I use a garlic press)

Combine garlic and cream.
Beat well into cream cheese in the tub with a fork.
Refrigerate for one day.
Spoon dip out as needed. Great with potato chips. I imagine it'd
keep a week, but not in this house. Think Tootsie Pop Owl.

--Bryan

On Oct 26, 5:52*pm, Bryan > wrote:
> It's worth it to pay a bit more because it turns out fluffier.
>
> 1- 8oz tub whipped cream cheese
> 2T 40% whipping cream
> 1 good size clove fresh garlic, pulverized (I use a garlic press)
>
> Combine garlic and cream.
> Beat well into cream cheese in the tub with a fork.
> Refrigerate for one day.
> Spoon dip out as needed. *Great with potato chips. *I imagine it'd
> keep a week, but not in this house. *Think Tootsie Pop Owl.
>
> --Bryan


try putting a regular bar of cream cheese into the food processor or
mixer, adding the liquid, then throw in the garlic. gives a nice
whip then letting the mixture sit.

harriet & critters

On Oct 26, 7:52*pm, Bryan > wrote:
> It's worth it to pay a bit more because it turns out fluffier.
>
> 1- 8oz tub whipped cream cheese
> 2T 40% whipping cream
> 1 good size clove fresh garlic, pulverized (I use a garlic press)
>
> Combine garlic and cream.
> Beat well into cream cheese in the tub with a fork.
> Refrigerate for one day.
> Spoon dip out as needed. *Great with potato chips. *I imagine it'd
> keep a week, but not in this house. *Think Tootsie Pop Owl.
>
> --Bryan

1 7-oz. jar of marshmallow fluff and 1 small container of whipped
strawberry cream cheese, mixed - terrific for a fresh fruit dip - and
it lasts a long time. Yum.

N.

On Oct 27, 10:07*am, Nancy2 > wrote:
> On Oct 26, 7:52*pm, Bryan > wrote:
>
> > It's worth it to pay a bit more because it turns out fluffier.
>
> > 1- 8oz tub whipped cream cheese
> > 2T 40% whipping cream
> > 1 good size clove fresh garlic, pulverized (I use a garlic press)
>
> > Combine garlic and cream.
> > Beat well into cream cheese in the tub with a fork.
> > Refrigerate for one day.
> > Spoon dip out as needed. *Great with potato chips. *I imagine it'd
> > keep a week, but not in this house. *Think Tootsie Pop Owl.
>
> > --Bryan
>
> 1 7-oz. jar of marshmallow fluff and 1 small container of whipped
> strawberry cream cheese, mixed - terrific for a fresh fruit dip - and
> it lasts a long time. *Yum.
>
> N.

Marshmallow fluff adds a BUNCH of sugar! :-(

John Kuthe...

On Oct 27, 11:40*am, John Kuthe > wrote:
> On Oct 27, 10:07*am, Nancy2 > wrote:
>
>
>
>
>
> > On Oct 26, 7:52*pm, Bryan > wrote:
>
> > > It's worth it to pay a bit more because it turns out fluffier.
>
> > > 1- 8oz tub whipped cream cheese
> > > 2T 40% whipping cream
> > > 1 good size clove fresh garlic, pulverized (I use a garlic press)
>
> > > Combine garlic and cream.
> > > Beat well into cream cheese in the tub with a fork.
> > > Refrigerate for one day.
> > > Spoon dip out as needed. *Great with potato chips. *I imagine it'd
> > > keep a week, but not in this house. *Think Tootsie Pop Owl.
>
> > > --Bryan
>
> > 1 7-oz. jar of marshmallow fluff and 1 small container of whipped
> > strawberry cream cheese, mixed - terrific for a fresh fruit dip - and
> > it lasts a long time. *Yum.
>
> > N.
>
> Marshmallow fluff adds a BUNCH of sugar! :-(
>
> John Kuthe...- Hide quoted text -
>
> - Show quoted text -

Sorry - it doesn't bother me. I don't eat it by the gallon or
anything.

N.