Breadstick Cream Cheese Dip, 2 versions

I was informed about a Dip at Anthony's Restaurant in Oakland County, Michigan. That's where I grew up. There was a discussion about how incredible their Breadstick Dip is. It's difficult to get the original recipe, but these are certainly options.

The first recipe is supposed to be the closest to the original.

Cream Cheese Dip #1

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
4 TBS Sour Cream
1 TBS Buttermilk
1/2 tsp Salt
1 1/4 tsp Garlic Powder
2 TBS Grated Parmesan Cheese

In the Stand Mixer on Low Speed:
Cream Cheese
Sour Cream
Mix just until combined. Do not over mix.

Add:
Buttermilk
Salt
Garlic Powder
Parmesan Cheese
Mix just to combine well.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!



Cream Cheese Dip #2

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
1/2 C Mayonnaise
2 TBS Dried Dill
2 TBS Dried Parsley
1 tsp Garlic Powder

In the Stand Mixer on Low Speed:
Cream Cheese
Mayonnaise
Dill
Parsley
Garlic Powder
Mix until Creamy Smooth.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!