Jean's Dip

As long as I can remember, Jean's Dip has been a staple of family gatherings and other social functions. It's wonderful on anything: chips, crackers, as a sandwich spread, on a spoon... Your grandmother originally got the recipe from our next-door neighbor, conveniently named Jean (the dip's name would have been inconvenient otherwise). I'm sure this dip is pretty common-place in the midwest, and goes by many names, but to me it will always be Jean's Dip*


*Not named because you'll actually fit into your jeans if you make it too often.

Ingredients:
- 8 oz cream cheese, softened
- 8 oz sour cream
- 8 oz Carl Buddig brand Beef lunchmeat, diced. I'm not usually specific about naming products because after all, I'm not getting paid to shill for some food company. But this is one of the VERY few instances (perhaps the only one) where I'll 100% advocate for a particular product. THIS is the meat you need to use.
-4 bunches green onion (tops only), chopped

Instructions:
- Blend cream cheese and sour cream together
- Add lunchmeat and green onion tops, stir until incorporated
- Wait to eat for at least two hours to allow flavors to blend, fail miserably, hunch over bowl with spoon and fierce expression to deter others who might want to partake. 


And that's it. Now you too can wield the dip that brings potluckers to their knees. The onus falls on you, my offspring, to keep this dip in circulation after my demise, because your father is a heathen and won't eat it.