1 cup cream cheese
1/4 to 1/3 cup whole milk
1 tablespoon finely chopped scallions
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
1/2 teaspoon English mustard
1 cup cream cheese
1/4 to 1/3 cup whole milk
1 tablespoon finely chopped scallions
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
1/2 teaspoon English mustard
Beat the cream cheese until smooth, adding milk as needed to achieve a creamy consistency
Add the remaining ingredients
Refrigerate for several hours
Serve with tomato salad, cucumber slices, or lettuce
Yield: 1 1/4 cups.
