[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]STRAWBERRY CREAM CHEESE DIP[/title][fusion_text]Week of September 8th-12th, 2014
1 pkg 8 oz cream cheese, softened
5 ripe hulled strawberries (use the ones that have become mushy in the box)
dash salt
3/4 C powdered sugar
In a mixer, cream all ingredients on med-high for 1 minute. Keep chilled.
TO HULL A STRAWBERRY Use a drinking straw cut in half and press under the strawberry at it’s bottom tip and press upwards through the strawberry to the top. Keep pressing until the leafy green hull just pops right off. Easy and quick; makes a chef quality presentation on any platter.
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