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1
When purchasing your ingredients, check the sodium and fat content.
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2
Use the lowest you can find.
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3
I prioritize sodium over fat, but if you are more concerned with fat over sodium, look for fat free cream cheese and use skim milk.
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4
Place onions and seasoning in food processor and grate until the onions are finely chopped.
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5
You can increase the amount of onions to taste, but be careful, as it is easy to over power the taste with onion.
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6
The initial taste will change and get stronger as the spices and onions combine as the dip sits in the fridge.
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7
Add cheese,ketchup, balsamic vinegar and 1 tsp of milk to processor and pulse process until smooth.
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8
Add additional milk, 1 tsp at a time, until the mixture reaches your desired consistency.
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9
Use less milk for a spread like texture, more for a dip texture.
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10
Place dip in the fridge for at least a hour to overnight.
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11
This allows the tastes to combine and improve.
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12
Feel free to experiment with other spice blends in place of the Southwest Spice.
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13
Small amounts of dip spice blends work well in this mixture.
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14
If you're watching your salt, look for salt free blends.
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15
If not, the original recipe called for French dressing in place of the vinegar, cream cheese and regular ketchup.
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16
It also omitted any additional spices.
