Cooked by: Chef / Last Modified: 11/8/2008 / Course: sauce / Number of Servings: 6
Directions: Beat cream cheese until soft. Crush bouillon cubes in water. Add instant
minced onion and let stand for a few minutes. Add bouillon onion mixture
gradually to cream cheese, mixing until well blended. Stir in lemon juice,
pimiento, and dill. Chill. Yield: 1-1/3 cups.
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