(This recipe may have originated with Kraft. My mother has made it since the 1950s. It's so simple -- you wouldn't think it could be sooooo good.)
1 (8 oz.) pkg. cream cheese
1 tsp. grated onion
OR
½ T. onion powder
½ tsp. salt
¼ C. milk or cream
Set cheese out to soften. Beat ingredients until smooth and soft as warm butter. Refrigerate until time to serve.
Note: This is a rather heavy dip that needs sturdy dippers, such as crinkle potato chips, celery and carrots. For more fragile dippers (like regular potato chips) you may wish to thin it a little more. Or, make it thicker and stuff celery with it.
This dip may seem thin when you finish making it, but will thicken when it's refrigerated.
Try spreading this on a hamburger!
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