Philly Hostess Dip
A retro dip recipe that I can’t believe we forgot about!

I was digging into my grandma’s old cookbooks that she’s been collecting since she was a teenager and I found this rare gem of a dip. It’s a cream cheese dip made with a little of this and a little of that, just like all the best dips. Serve it up in a big bowl with a platter of Fritos scoops and you’re ready to go. This dip takes five minutes to make and needs to be at your next gathering. I’m sure you already have the ingredients.

Like all good dips, these need to develop over time in the refrigerator. Cream cheese is one third pure fat, so like all fat, it takes time for any infused flavors to permeate.

My first time trying cream cheese with Fritos and I’m HOOKED! Turns out if you flavor it with a few extra spices like onion and garlic powder, a dash of Worcestershire sauce, lemon juice, and sour cream it turns the flavor power up. A recipe that truly throws the magic of seasoning all in to make greatness. A seasoning blend you can take with you to amp up LITERALLY any recipe. This must have been where the technique came from.

Bust this out for ANY occasion and trust that your guests will fall in love immediately. The corny crunchy Fritos with this creamy dip becomes addicting. Garnish with some sweet pepper jelly, crispy bacon or even fresh scallions. You can make this up to a week in advance at still will taste amazing. Enjoy!

Philly Hostess Dip
Yield(s): Serves 4 - 6
10m prep time
1h inactive
Diet: Gluten-Free
Ingredients
- 8 oz. cream cheese, softened
- 3 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 3 tablespoons fresh lemon juice
- A pinch of paprika
- Fritos, for serving
Preparation
- Combine the cream cheese, sour cream, Worcestershire, horseradish mustard, garlic salt, onion powder, lemon juice, and paprika in a mixing bowl with a wooden spoon.
- Spoon into a serving bowl, cover, and refrigerate for 1 hour.
- Serve with Fritos.











