Daffodil Vegetable Dip

Daffodil Vegetable Dip

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  GolferGirl

“This dip is different, delicious, light, and great served with raw veggies or crackers! Trust me on the anchovy paste.”

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Adjust Servings

Original recipe yields 1 1/2 cup



  1. Stir together the cream cheese, mayonnaise, parsley, onion, anchovy paste, garlic powder, and pepper until creamy. Separate the egg white from the yolk; chop roughly. Stir the chopped egg white into the dip. Sprinkle the chopped yolk over the top. Chill to serve.

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Reviews (4)

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Sarah Jo

Sarah Jo

Oh, dear--this is so addictive! I used reduced fat cream cheese, low fat mayonnaise, I upped the garlic powder to a half teaspoon and because the recipe didn't specify what kind of onion to use, I used chopped green onion as I had some to use up. I made this early this morning and let it set until lunch, when I had this with carrot chips and sliced cucumbers. I've not had anything like it before! Next time, I might add just a little more onion but really that's just personal taste. I think this would be good with dill weed, too.



I guess I'm cheating, but wanted to get a review in so people won't miss out on this. I've never been a fan of any vegetable dip, but love this!



This recipe has been one of my families favorites as long as I can remember. So glad I thought of it this morning and it was easy to find at Allrecipes. I have a bunch of fresh veggies and will make this dip this afternoon. The recipe is just as I remember it. Would'nt change a thing. Thanks

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Amount Per Serving (16 total)

  • Calories
  • 104 cal
  • 5%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet



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Vegetable Dill Dip


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Vegetable Cream Cheese Spread