Daffodil Dip

by Elizabeth Skipper | June 24th, 2015 | Chef Recipe, Recipes

daffodil dip (400x400)This dip has been around a long time, probably because it’s so good. I got it from a co-worker years ago, but recently searched for it online out of curiosity. Sure enough, many versions came up, most looking pretty much like the one below, but possibly with some shortcuts taken. While it’s a tiny bit more effort to use fresh garlic and onion rather than powders, I suggest you do so. And don’t be put off by the anchovy paste. It adds the salt needed, plus a certain, essential je ne sais quoi. The name comes from the garnish of hard-cooked egg yolk.  




Daffodil Dip


  1. 8 ozs. cream cheese, at room temperature
  2. ½ cup mayonnaise
  3. 1 hard-cooked egg
  4. 1-2 TB chopped parsley
  5. 2 TB finely chopped onion
  6. 1 garlic clove, minced
  7. 1 TB anchovy paste
  8. Dash pepper
  1. In a medium bowl, beat the cream cheese until smooth. Add mayonnaise, and mix well.
  2. Cut the hard-cooked egg in half and remove the yolk; set aside.
  3. Chop the egg white very fine and add to the cream cheese and mayonnaise along with the remaining ingredients.
  4. Sieve the egg yolk, i.e., put it through a fine strainer with the back of a spoon to create little shreds of egg yolk. Garnish the dip with it.
  5. Cover tightly and set aside in the refrigerator at least an hour to allow the flavors to blend.
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