Judy's Vegetable Dip
This is from our Saugerties (NY) Jayncee Cookbook. I think it was printed in about 1980. I was the chairperson and GG was on of the committee members. The recipe was submitted by Carol Hajek and I have also submitted it to our church choir cookbook. I love it and it is VERY easy to make.
2 8 ounce packages cream cheese
1-6 ounce can tomato juice
1 package Good Seasons Italian Salad Dressing mix (dry)
Soften cream cheese and mix with tomato juice and dry salad dressing mix. Mix together and serve with fresh vegetables.
How easy is that? It makes a large batch! I just put some in the freezer so will see how it holds up the next time I want to use it. I found a 12 oz. can of tomato juice..........drank the extra. I haven't tried, but I think this would even be good on crackers. Mixed in scrambled eggs? It is a pretty color and everyone at our mystery dinner ate all of their vegetables!