Bloody Dip
Make this creamy Bloody Dip with horseradish and Worcestershire sauce for your next party. Ready in 15 minutes plus chilling - perfect with chips or veggies.
Equipment
- mixing bowl
- electric mixer
- spatula
- serving bowl
- plastic wrap
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Dip Base
- 1 package cream cheese 8-ounce, softened
- 1 cup sour cream
- 1/2 cup ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot sauce
- 1/4 teaspoon black pepper
Mix-Ins
- 1/4 cup green onions finely chopped
- 1/4 cup celery finely chopped
- 2 hard-boiled eggs finely chopped
Instructions
- In a medium mixing bowl, combine the softened cream cheese and sour cream using an electric mixer on medium speed until smooth and fully incorporated, about 2 minutes.
- Add the ketchup, horseradish, Worcestershire sauce, garlic powder, hot sauce, and black pepper to the bowl, then mix on low speed until all ingredients are well blended and the mixture turns a uniform pink color.
- Fold in the chopped green onions, celery, and hard-boiled eggs using a spatula until evenly distributed throughout the dip.
- Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.
- Serve chilled with potato chips, crackers, or fresh vegetable sticks for dipping.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.