1 pkg (125 g) Cream Cheese, softened
3/4 cup yogurt or sour cream
1 Tbsp finely-chopped green onion
1 Tbsp finely-chopped parsley
1 tsp dried dill weed
Seasoned salt
Beat cream cheese until smooth; gradually beat in yogurt or sour cream. Stir in onion, parsley and dill. Add seasoned salt to taste. Chill at least 1 hour to blend flavours.
Serve with assorted crisp vegetables or crackers for dipping.
Makes about 1-2/3 cups.
VARIATION:
Omit parsley and dill weed. Add 1 tsp prepared horseradish, 3/4 tsp Worcestershire sauce and 1/4 tsp hot pepper sauce. Stir in 1 cup drained, flaked crab meat or finely-chopped cooked shrimp.
Makes about 2 cups (500 ml).