Perfect for the 4th of July: Mama's Chive Chip Dip

Fast, Easy and Big Crowd Pleaser

I made this recently for my niece’s 2nd birthday - except I doubled the batch and thought maybe I'd made too much. WRONG - It was all gone within an hour!

Ingredients:
1 Brick of Neufchatel Cheese
1/4 C. Water
1 Tsp. Beef Bouillon Granules
1 Bunch of Chives (or one or two Green Onions) (I like chives best, they are milder but still give a little crunch)

Set the cheese out to warm to room temperature. Once warm place in a bowl and smoosh with a fork. Now boil water and add beef bouillon, stirring until the granules are dissolved. Now add some of the water mixture to the cream cheese, mix/smoosh with fork until worked in. Continue alternating bouillon water and mixing until the cream cheese is soft and smooth enough to dip a chip. Now chop the chives (or green onions) and add to dip. I like to have enough chives in the dip so that each scoop of dip has some chives in it. (keep in mind you don't need to use all of the bouillon water, just enough to thin out the cream cheese to a smooth consistency.) Once the chives are added and you've worked the dip into a smooth consistency (little to no lumps) place in a cute bowl and chill until ready to serve. When you serve the chips serve them with ridged potato chips (I think they stand up better to dip than regular potato chips.)

This recipe can easily be tweaked to fit your taste, personally I love the beef bouillon and chive flavors so I kick both up a notch (more granules per same amount of water and more chives per same amount of dip.)