Instructions: Seafood Alternative: tiny cooked shrimp In a medium bowl, stir the cream cheese until soft, then beat in the mayonnaise until just blended. Do not overmix. Fold in the remaining ingredients, except the garnish, until well combined.

Put the dip in a 9- by 13-inch baking dish or oven-proof serving dish. Smooth out the top but do not pack down. The dip can be covered and refrigerated up to 2 days at this point.

Shortly before serving, preheat the oven to 425 degrees. Bake the dip until it just starts to bubble around the edges and the cheese has melted, 8 to 12 minutes. Sprinkle with minced parsley or green onions and serve immediately, with toasted bread and crackers alongside for spreading.

This recipe yields 14 servings.

Comments: This dip can be prepared up to 2 days in advance and baked when your guests are just starting to arrive. Serve with thin slices of baguette brushed with a little garlic-and herb-seasoned olive oil and lightly toasted in the oven, or with crackers.

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