Recipe - Denver Dip

1 pack (8oz) cream cheese
2 Chicken bouillon cubes
1/8 cup Hot water
2 teaspoon Instant minced onion
2 teaspoon Freshly squeezed lemon juice
1 tablespoon Chopped pimiento
1/16 teaspoon Dried dill seed (optional)

Beat cream cheese until soft. Crush bouillon cubes in water. Add instant
minced onion and let stand for a few minutes. Add bouillon onion mixture
gradually to cream cheese, mixing until well blended. Stir in lemon juice,
pimiento, and dill. Chill. Yield: 11/3 cups.

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.