Cream Cheese Yogurt Dip

• 1 (8 oz.) pkg. cream cheese (room temperature)
• 1 c. unflavored yogurt
• 1 clove garlic, minced or pressed
• 1 Tbsp. lemon juice
• 1 tsp. Worcestershire sauce
• 1 Tbsp. tomato paste
• 3 drops hot pepper sauce
• 1/4 tsp. salt
• 1/2 c. sliced stuffed olives
• zucchini, cucumber sticks, celery and carrot sticks
• scrubbed whole radishes and mushrooms

1. With
2. electrictixer,thip
3. the
4. cream
5. cheese
6. until fluffy;
7. stir
8. in
9. yogurt, garlic, lemon juice, Worcestershire sauce, tomato
10. sauce,
11. hot pepper sauce and salt.
12. Transfer to serving bowl.
13. Lightly
14. mix in sliced olives.
15. Cover and chill about 2
16. hours.
17. To
18. serve,
19. offertegetables as suggested in amounts suited to your needs.
20. This dip is also good served as a dressing for
21. a
22. crisp
23. green salad with a variety of thinly sliced vegetables.txtra dip can be stored for several days.

cream cheese, unflavored yogurt, clove garlic, lemon juice, worcestershire sauce, tomato paste, pepper sauce, salt, olives, zucchini, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922238 (may not work)