Cream Cheese Yogurt Dip - cooking recipe

Ingredients

1 (8 oz.) pkg. cream cheese (room temperature)
1 c. unflavored yogurt
1 clove garlic, minced or pressed
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 Tbsp. tomato paste
3 drops hot pepper sauce
1/4 tsp. salt
1/2 c. sliced stuffed olives
zucchini, cucumber sticks, celery and carrot sticks
scrubbed whole radishes and mushrooms

Preparation

With
electric\tmixer,\twhip
the
cream
cheese
until fluffy;
stir
in
yogurt, garlic, lemon juice, Worcestershire sauce, tomato
sauce,
hot pepper sauce and salt.
Transfer to serving bowl.
Lightly
mix in sliced olives.
Cover and chill about 2
hours.
To
serve,
offer\tvegetables as suggested in amounts suited to your needs.
This dip is also good served as a dressing for
a
crisp
green salad with a variety of thinly sliced vegetables.\tExtra dip can be stored for several days.