Have cream cheese at room temperature. Mix well with mayonnaise. Add buttermilk, onion salt, pepper, garlic powder and Accent. Makes about 1-1/2 quarts and keeps well in refrigerator.

Mrs Mary Wood

Helena, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,