Alison DuBois's Recipes | HSN Cookbook | Print Friendly Version

8 oz. cream cheese
8 oz. Velveeta cheese
4 oz. blue cheese; crumbled
3 thinly sliced green onions; whites and 2 inches of leaves
2 oz. jar chopped pimento; drained
2 tsp. garlic salt
1 Tbsp. Worcestershire Sauce

1. Once the ingredients are blended (at medium speed), increase mixer speed to high and whip until light.



2. Serve with crackers, veggies or bagels.



3. Variation: I use the light version of cream cheese and Velveeta to save a few calories; I don’t notice a difference in the taste and I can eat more!