Chive Cheese Egg Dip

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• Soften 1 package (3 oz.) chive cream cheese. Stir in
• 2 tablespoon mayonnaise
• 1 teaspoon dry mustard
• ¼ teaspoon salt
• Dash pepper
• 1 teaspoon Worcestershire Sauce
• Add
• 2 hardboiled eggs – well chopped
• Gradually beat in
• 1/8 – ¼ cup milk

Refrigerate until ½ hour before serving. Sprinkle with paprika.

• Can be made 2 days in advance – serve with wheat thins

(YUWO Luncheon Gourmet, October 10, 1974)