Honey Roasted Parsnip Dip
- 750g large parsnips, peeled and roughly chopped
- 2 tablespoons honey
- 125g block PHILADELPHIA Cream Cheese, softened
- 1/2 cup sour cream
- juice of half a lemon Safeway 4 ct For $5.00 thru 02/09
- 1/2 cup milk
- 2 tablespoons finely chopped chives
- salt and pepper, to taste
- 125g packet CAPTAIN'S TABLE* Water Crackers
- Place parsnips in a baking dish and spray with oil.
- Bake at 200C for 20 minutes; drizzle with honey and continue to cook for another 20 minutes or until tender.
- Combine the parsnips in a food processor or blender with Philly*, sour cream and juice, blend until smooth, add sufficient milk to achieve the correct consistency.
- Stir through the chives, season to taste.
- Serve with crackers.
parsnips, honey, cream cheese, sour cream, milk, chives, salt, packet
Taken from www.kraftrecipes.com/recipes/honey-roasted-parsnip-dip-103816.aspx (may not work)