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Everything-but-the-kitchen-sink Dip

on December 16, 2012

I love this dip. It’s quick, easy, and the ingredients are most of the things I normally have on hand — and it tastes good! (Seriously, does it get any better?). I use it as my “stand-by” for parties and such when I can’t come up with something else or I just don’t have the time to fuss with something fancier.

Kitchen Sink DipEverything-but-the-kitchen-sink Dip


  • 2 (8-oz) packages Cream Cheese*
  • 1 Tbs. Milk*
  • 1/2 cup Mayonnaise*
  • 1/2 cup Catsup*
  • 1/2 cup Sweet Pickle Relish* (or chopped sweet pickles)
  • 1/2 cup chopped Green Olives*
  • 1 small Onion, diced
  • 1 Green Pepper, diced
  • 1 small clove Garlic, minced
  • 1 Tbs. Horseradish*
  • Dash of Worcestershire*
  • Pinch of Dry Mustard*
  • Salt & Pepper to taste

*The beauty of this particular recipe is that you can use, pretty much, whatever you have on hand. If you only use Miracle Whip, use that. If you only have wet mustard, no dry, use that. Only have light cream cheese? No problem!  I’ve also used re-hydrated onions and frozen green peppers when I didn’t have fresh. Most people have never tasted this before (they won’t know the difference!) so, use what you have available.


  1. Soften the cream cheese to room temperature (or microwave unwrapped cream cheese in a microwave-safe bowl for appx. 20-30 seconds).
  2. With a hand mixer, in a medium bowl, beat all the ingredients except the pickles, olives, onions, and peppers.
  3. When everything is very smooth, fold in the rest.
  4. This is best if refrigerated for a couple of hours or overnight (though not necessary!)
  5. Serve with crackers (I like the wheat squares the best), crudites (veggies), squares of yummy breads, or chips (heck, I think it might even be yummy on a sandwich as a spread!).  

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