8 oz. pkg. cream cheese, softened
1/2 c. dairy sour cream
1/4 c. butter, softened
2 tbsp. finely chopped pimiento
1 tbsp. snipped parsley
1 tsp. grated onion

Combine cream cheese, sour cream, and butter. Beat with electric mixer until fluffy. Stir in pimiento, 1 tablespoon parsley and onion. Cover and chill.

Add a little milk, if necessary to make of dipping consistency. Makes about 1 3/4 cups.

DILLED SALMON DIP:

Prepare as above, except stir in one 7 3/4 ounce can salmon, drained, flaked and bones removed, and 1/4 teaspoon dried dill weed. Cover; chill. Add a little milk, if necessary, to make of dipping consistency. Makes 2 1/2 cups.

SWISS CHEESE-HAM SPREAD:

Prepare as above, except have 1 cup shredded Swiss cheese at room temperature. Combine Swiss cheese, cheese dip mixture, one 3 ounce can deviled ham, and 1 teaspoon prepared mustard. Beat until almost smooth. Cover; chill. If mixture seems too thick, stir in a little milk (about 2 tablespoons). Makes 3 cups.