Recipes

Amaretto-Mascarpone Fondue

Servings: 6

Ingredients:

1 ½ cub mascarpone cheese; (about 12ounces)
2 tablespoon granulated sugar
1 ½ tablespoon amaretto flavored liqueur orespresso coff
½ teaspoon orange extract; optional
½ teaspoon ground cinnamon
½ teaspoon nutmeg

Preparation:

For dipping : Grilled or broiled peaches, nectarines and pears.

In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.

Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit : 9 firm ripe peaches, nectarines or pears ½ cup butter (1 stick), melted.

Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.

Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"0:05"



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Artichoke Dip

Servings: 4

Ingredients:

1 cub Parmesan cheese
1 cub Mayonnaise
1 Garlic powder
1 ½ can Artichoke hearts

Preparation:

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread.



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Artichoke Dip

Servings: 4

Ingredients:

1 cub Parmesan cheese 1 c Mayonnaise
1 ½ can Artichoke hearts 1 x Garlic powder

Preparation:

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread.

Artichoke Hors D'oeuvre With Sweet Anise And Chick Pea Dip

Servings: 24

Ingredients:

24 medium California artichokes
1 pound Sweet anise bulb
¾ cub Olive oil
¾ cub Lemon juice
2 cub Cooked chick peas
1 teaspoon Salt
½ teaspoon Freshly ground pepper
⅛ teaspoon Cayenne pepper

Preparation:

Cut off stems and snap off first few small leaves. Slice through tips, if desired. Trim dark green from bottom. Plunge into acidified water to prevent discoloration. Cook by preferred method. Drain. Separate leaves from bottom, discarding any purple or thorny center leaves; set aside. Remove fuzzy center from bottom; set aside.

Trim sweet anise; slice thinly.

Combine olive oil and lemon juice in a non-reactive pan. Braise sweet anise, tightly covered, over low heat, stirring occasionally, until very tender for about 30 minutes.

Arrange prepared artichoke bottoms on top of braising sweet anise. Cover; heat artichokes through, about 5 to 10 minutes. Add a tablespoon of water, as needed to keep food moist.

Remove artichoke bottoms from pan. Hold warm.

In a food processor or blender, puree the cooked sweet anise, chick peas, salt, pepper, and cayenne.

Source:
"California Artichoke Advisory Board"
S(Internet Address):
"http://www.artichokes.org/"


Serving Ideas: Fill center of cooked artichoke bottom with a few tablespoon

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Artichoke Spinach Dip

Servings: 1

Ingredients:

1 ½ ounce Canned Artichokes; drained
1 10 ounces Ba spinach
¾ cub Mayonnaise
3 tablespoon Lemon juice
½ teaspoon Grated lemon rind
Tabasco; to taste
Salt and pepper

Preparation:

Chop artichoke hearts in food processor fitted with steel blade. Set aside.
Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks.

Yield:
"2 ½ Cups"



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Avocado And Raisin Dip

Servings: 4

Ingredients:

2 avocados; peeled & chopped
½ cub raisins
½ cub vegetable oil
¼ cub lime juice
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground pepper

Preparation:

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.



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Avocado And Raisin Dip

Servings: 4

Ingredients:

2 Avocados; peeled & chopped
½ cub Vegetable oil
1 teaspoon Sugar
¼ teaspoon Freshly ground pepper
½ cub Raisins
¼ cub Lime juice
1 teaspoon Salt

Preparation:

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas.

Yield:
"1 2/3 Cups"



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Aztec Pyramid Avocado Dip

Servings: 8

Ingredients:

3 Avocados; peeled
2 tablespoon Lemon Juice
1 cub Cream Cheese; softened
2 cub Sour Cream
1 1 1/3 ounce Taco SeasoningMix
2 cub Sharp Cheddar Cheese;shredded
3 cub Fresh Tomatoes; finelychopped
5 Green Onions; sliced
½ cub Black Olives; sliced

Preparation:

LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.

LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.

LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture.

LAYER 4: Distribute the tomatoes over the cheddar cheese layer.

LAYER 5: Spread the green onions over the tomato layer.

LAYER 6: Top with the black olives. Serve at room temperature.

Yield:
"10 Cups"



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Bacon Horseradish Dip

Servings: 2

Ingredients:

1 cub Mayonnaise
¼ cub Bacon bits
1 cub Sour cream
¼ cub Horseradish

Preparation:

Stir all ingredients until well mixed. Cover; chill.

Yield:
"2 Cups"



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Banana Bread Dip

Servings: 6

Ingredients:

1 cub Ripe Bananas; mashed
1 teaspoon Lemon Juice
1 teaspoon Vanilla Extract
¼ teaspoon Salt
½ cub Sugar
1 ½ teaspoon Cinnamon; ground
¼ teaspoon Nutmeg; ground
½ cub Quick Oats; uncooked

Preparation:

Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately.

Yield:
"2 Cups"



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Bavarian Liverwurst Dip

Servings: 2

Ingredients:

1 cub Liverwurst
½ cub Sour cream
¼ cub White onion; minced
1 teaspoon Dill pickle relish
1 teaspoon Dijon mustard
½ teaspoon White pepper

Preparation:

Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled.

Yield:
"1 ¾ Cups"



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Bean And Garlic Dip

Servings: 4

Ingredients:

2 cub Pinto beans; home cooked or
canned
1 clove Garlic; finely chopped
¼ teaspoon Salt
¼ cub Mayonnaise OR salad dressing
1 ½ teaspoon Ground red chiles
1 dash Pepper

Preparation:

Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips.

Yield:
"2 Cups"



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Black Bean Dip

Servings: 4

Ingredients:

1 ½ cub Cooked Black Beans
1/3 cub Celery; minced
½ teaspoon Ground Coriander
¼ teaspoon Salt
1 teaspoon Dried Cilantro; crushed
1/3 cub Carrot; minced
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
½ cub Sour Cream

Preparation:

Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley.

Yield:
"2 ¾ Cups"



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Brandied Gorgonzola Dip

Servings: 2

Ingredients:

½ cub Gorgonzola Cheese
¾ cub Sour Cream
¼ teaspoon White Pepper
¾ teaspoon Brandy

Preparation:

Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill.

Yield:
"1 ¼ Cups"



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Broccoli And Mushroom Dip

Servings: 1

Ingredients:

2 cub Broccoli; chopped
1 tablespoon Vegetable oil
1 Garlic clove
½ Onion; chopped
¼ pound Mushrooms; chopped
¾ cub Low-fat cottage cheese
¼ cub Low-fat plain yogurt
1 pinch Salt and Pepper

Preparation:

Cook broccoli just until tender-crisp, (3 minutes). Drain and put under cold water.
In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender. Set aside.
In blender, combine cottage cheese and yogurt; season with salt and pepper to taste. Process just until mixed. Cover and refrigerate.

Yield:
"2 ½ Cups"



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Bye-Bye Birdy Curry Dip

Servings: 4

Ingredients:

2 cub Water
1 ½ teaspoon Lemon Juice
1 medium Granny Smith Apple
1 cub Mayonnaise
1 cub Celery; finely diced
¾ cub Fresh Pineapple; crushed
OR
8 ¼ ounce Crushed Pineapple; drainwell
2 teaspoon Curry Powder
½ teaspoon Salt
¼ teaspoon Black Pepper
½ cub Cashews; chopped
¼ cub Blue Cheese; crumbled (use
Gorgonzola cheese ifavailable; otherwise
use any blue-veined cheese)

Preparation:

Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside.
Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill.

Yield:
"2 Cups"



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Caesar Mayo Dip

Servings: 4

Ingredients:

2 Anchovy Fillets
1 ½ cub Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
¼ teaspoon Black Pepper
2 tablespoon Parmesan Cheese
1 tablespoon Lemon Juice

Preparation:

Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill.

Yield:
"1 ¾ Cups"



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Caramel Apple Dip

Servings: 1

Ingredients:

1 package Cream cheese; 8oz
½ cub Apple butter*
¼ cub Brown sugar
½ teaspoon Vanilla
½ cub Peanuts
Apples; Chopped

Preparation:

Place all ingredients except peanuts and apples in a bowl. Mix until smooth.
Stir in chopped peanuts. Chill. Just before serving, slice apples, arrange around dip and serve.


NOTES : *Substitute 1 can (8oz) crushed pinapple, drained for the apple butter

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Caramelized Onion Dip

Servings: 6

Ingredients:

1 tablespoon Unsalted butter
1 large Red onion; sliced
½ cub Mayonnaise
¼ teaspoon Cayenne pepper
⅛ teaspoon Tabasco sauce
1 tablespoon Peanut oil
½ cub Sour cream
¼ teaspoon Salt
1 teaspoon Red pepper flakes
Crackers OR Chips

Preparation:

Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.



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Caviar, Dill And Purple Onion Dip

Servings: 4

Ingredients:

½ cub Cream Cheese; softened
¾ cub Sour Cream
3 ounce Red OR Black Caviar
1 teaspoon Lemon Juice
2 teaspoon Purple Onion; diced
1 tablespoon Fresh Dill; chopped
OR
1 teaspoon Dried Dill; crushed

Preparation:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped.

Yield:
"1 ½ Cups"



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Cayenne Mayonnaise Dip

Servings: 4

Ingredients:

1 ½ cub Mayonnaise
1 Cayenne Pepper; to taste
½ cub Sour Cream

Preparation:

Blend all of the ingredients together until smooth. Cover and chill.

Yield:
"2 Cups"



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Chocolate Chip Cheesecake Dip

Servings: 6

Ingredients:

½ cub Raisins
1 tablespoon Brandy
2 cub Cream Cheese; softened
½ cub Whipping Cream
½ teaspoon Vanilla Extract
¼ cub Dark Brown Sugar
1 teaspoon Ground Cinnamon
½ cub Mini Chocolate Chips
Ground Cinnamon

Preparation:

Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature.

Makes about 3 ¾ cups of dip.

SUGGESTED DIPPERS:
Graham Crackers
Honeydew Melon
Strawberries
Peaches
Dried Fruit
Pound Cake Cubes



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Chunky Kidney Bean Dip

Servings: 2

Ingredients:

1 ½ cub Kidney Beans; cooked
¼ cub Sour Cream
1 teaspoon Lemon Juice
1 tablespoon Ground Cumin
1 teaspoon Hot Sauce
1 tablespoon Ground Coriander

Preparation:

Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill.

Yield:
"1 ¾ Cups"



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Classy Mustard-Garlic Mayonnaise Dip

Servings: 4

Ingredients:

1 teaspoon Dijon mustard
1 cub Mayonnaise
1 teaspoon Fresh tarragon; chopped
OR
1 teaspoon Dried tarragon; crushed
1 teaspoon Fresh parsley; chopped
OR
1 teaspoon Dried parsley; crushed
½ teaspoon Garlic powder
1 teaspoon Capers

Preparation:

Blend all of the ingredients, together until smooth. Cover and chill.

Yield:
"1 ¼ Cups"



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Cocktail Crab Dip

Servings: 4

Ingredients:

¾ cub Catsup
2 tablespoon Prepared Horseradish
⅛ teaspoon Hot Sauce
½ cub Fresh Crabmeat; glaked
OR
6 ounce Canned Crabmeat; flaked,drain well
1 cub Cream Cheese; Softened
⅛ teaspoon Salt
3 tablespoon White Onion; diced

Preparation:

Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature.

Yield:
"2 ½ Cups"



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Cold Clam Dip

Servings: 4

Ingredients:

10 ounce Clams
6 ounce Philadelphia Cream Cheese
1 teaspoon Lemon Juice
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Worcestershire sauce
1 Garlic clove; (pressed)
Tabasco sauce

Preparation:

Blend all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.



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Cold Clam Dip

Servings: 4

Ingredients:

10 ounce Clams 6 oz Philadelphia Cream Cheese
1 teaspoon Lemon Juice ½ t Salt
⅛ teaspoon Pepper 1 t Worcestershire sauce
1 each Garlic clove (pressed) 1 x Tabassco sauce

Preparation:

Blen all ingredients together. Let set for 2 hours before serving.
Potato chips and all party crackers are good with this dip.

Contemplating Cape Cod Clam Dip

Servings: 4

Ingredients:

½ cub Clams; minced
OR
1 6 ½ ounce Clams; minced,well drained
2 tablespoon Clam Juice
1 cub Cream Cheese; softened
1 teaspoon Lemon Juice
1 tablespoon Onion Juice
⅛ teaspoon Hot Sauce
¼ teaspoon Worcestershire Sauce
1 tablespoon Chili Sauce

Preparation:

Blend the clams, clam juice, and cream cheese to a smooth consistency. All all of the other ingredients and blend well. Cover and chill.

Yield:
"1 ¾ Cups"



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Corn And Walnut Dip

Servings: 8

Ingredients:

2 8 ounce pack Cream cheese;softened
¼ cub Lime juice
1 tablespoon Ground Cumin
1 dash Pepper
¼ cub Vegetable oil
1 tablespoon Ground Red chiles
½ teaspoon Salt
1 8 ¾ ounces Kernel Corn
1 cub Walnuts; chopped
¼ cub Onion; chopped (1 small)

Preparation:

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips.

Yield:
"4 Cups"



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Cottage Cheese Dip

Servings: 4

Ingredients:

¼ cub Cucumber; diced
¼ cub Green Onion; diced
¼ cub Radish; diced
½ cub Cottage Cheese
½ cub Sour Cream
½ teaspoon Celery Salt
¼ teaspoon Black Pepper

Preparation:

Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper, blending all of the ingredients well. Cover and chill.

Yield:
"1 ¾ Cups"



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Country Club Sour Cream And Dill Dip

Servings: 6

Ingredients:

3 teaspoon Fresh dill; chopped
OR
1 teaspoon Dried dill; crushed
1 teaspoon Lemon juice
1 teaspoon Salt
2 teaspoon White onion; grated
1 cub Sour cream
½ teaspoon White pepper
1 cub Mayonnaise

Preparation:

Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill.

Yield:
"2 ¼ Cups"



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Crab Dip

Servings: 8

Ingredients:

1 pound Crabmeat
½ cub Mayonnaise OR Salad dressing
Garlic salt; to taste
2 tablespoon Onion; grated
2 teaspoon Prepared Mustard
2 teaspoon Powdered Sugar
2/3 cub White Wine

Preparation:

Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers.



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Creamy Peanut Dip For Apples

Servings: 8

Ingredients:

1/3 cub creamy peanut butter
2 tablespoon minced crisp bacon
1 cub dairy sour cream
1 teaspoon prepared horseradish
Red apples; unpeeled, sliced

Preparation:

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish.

Serve as dip for red apple slices.

Source:
"Virginia Carolina Peanuts"
S(Internet Address):
"http://aboutpeanuts.com/"
Yield:
"1 ½ cups"



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Creamy Purple Onion And Basil Dip

Servings: 6

Ingredients:

1 cub Cream Cheese; softened
¼ cub Fresh Basil; chopped
OR
4 teaspoon Dried Basil; crushed
1 cub Sour Cream
¼ cub Carrot; shredded
¼ teaspoon Salt
¼ cub Purple Onion; chopped
¼ teaspoon Black Pepper

Preparation:

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.

Yield:
"2 ½ Cups"



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Creamy Tomato Chicken Dip

Servings: 1

Ingredients:

1 pound ground chicken
½ cub chopped onion
1 clove garlic; minced
1 ca; (8 ounce) tomato sauce
¼ cub catsup
¾ teaspoon oregano
1 teaspoon sugar
1 pa; (8 ounce) cream cheese
1/3 cub grated Parmesan cheese

Preparation:

Heat frypan to medium temperature. Add chicken, onion and garlic and cook, stirring, until chicken is brown and onion is tender, about 5 minutes. Add tomato sauce, catsup, sugar and oregano.

Stir well, cover, reduce heat to low and simmer about 10 minutes. Add cheeses, stirring and cooking on low until cheese is melted and well mixed into dip, about 3 minutes. Serve in chafing dish with warm nacho chips for dipping.

Source:
"The National Broiler Council and the U.S. Poultry & Egg Association" S(Internet Address):
"http://www.eatchicken.com/"
Yield:
"3 cups"



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Cucumber Dill Dip

Servings: 2

Ingredients:

8 ounce Cream cheese; softened
2 Cucumbers; seeded, chopped
1 tablespoon Lemon juice
½ teaspoon Hot pepper sauce
1 cub Mayonnaise
2 tablespoon Sliced green onion
2 teaspoon Snipped fresh dill

Preparation:

Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill.

Yield:
"2 ½ Cups"



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Curried Garlic Dip

Servings: 4

Ingredients:

1 cub Plain Yogurt
1 teaspoon Dry Mustard
2 teaspoon Garlic Powder
1 cub Sour Cream
2 teaspoon Curry Powder

Preparation:

Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill.

Yield:
"2 Cups"



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Curried Yogurt Dip

Servings: 4

Ingredients:

¾ cub Plain Yogurt
2 teaspoon Curry powder
1 teaspoon Lemon juice
½ teaspoon Honey
¼ teaspoon Black pepper
⅛ teaspoon Hot pepper sauce

Preparation:

In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving.
Garnish. Serve with fresh vegetables or pita crisps.

Makes 1 cup



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Curry Dip

Servings: 4

Ingredients:

1 quart Mayonnaise; (not dressing)
1 dash Worcestershire sauce
3 Green onions; chopped
Crazy salt
1 Black pepper
1 tablespoon Curry powder
1 Seasonings

Preparation:

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.



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Curry Dip

Servings: 4

Ingredients:

1 quart Mayonnaise (no dressing) 1 ea Worcestershire sauce (dash)
3 each Green onions (chopped) 1 x Crazy salt
1 Black pepper 1 T Curry powder
1 Seasonings

Preparation:

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.

Curry-Lime Dip

Servings: 4

Ingredients:

4 teaspoon Lime juice
2 teaspoon Dijon mustard
1 teaspoon Garlic; minced
1 cub Mayonnaise
Cayenne pepper; to taste
1 teaspoon Curry powder

Preparation:

Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill.

Yield:
"1 ½ Cups"



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Debbie's Chalupa Dip

Servings: 4

Ingredients:

3 each Avocados 2 t Lemon juice
½ teaspoon Salt ¼ t Pepper
8 ounce Sour cream ½ c Mayonnaise
1 package Taco seasoning mix ½ c Green onion (chopped)
3 each Tomatoes (chopped/drained) 8 oz Cheddar cheese (grated)

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

Debbie's Chalupa Dip

Servings: 4

Ingredients:

3 Avocados
2 teaspoon Lemon juice
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Sour cream
½ cub Mayonnaise
1 package Taco seasoning mix
½ cub Green onion; chopped
3 Tomatoes; chopped/drained
8 ounce Cheddar cheese; grated

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.



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Deluxe Salmon Spread

Servings: 4

Ingredients:

1 pound Cooked canned salmon 1 c Mayonnaise
2 tablespoon Green pepper (diced) 2 T Pimento diced
2 teaspoon Lemon juice 1 t Tarragon vinegar
1 teaspoon Horseradish 1 t Chopped dried dill

Preparation:

Put mayonnaise, pepper and pimento into blender on low until smooth.
Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread.

Domesticated Chick-Pea Dip

Servings: 6

Ingredients:

6 Garlic Cloves
¼ teaspoon Black Pepper
1 cub Olive Oil
½ cub Lemon Juice
1 tablespoon Salt
3 cub Chickpeas; cooked

Preparation:

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled.

Yield:
"4 ½ Cups"



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Down And Dirty Apple Chutney Dip

Servings: 2

Ingredients:

1 cub Unsweetened ChunkyApplesauce
¼ cub Honey
¼ cub Raisins
4 teaspoon Lemon Juice
1 ¼ teaspoon Curry Powder
1 teaspoon Celery Salt
1 tablespoon Tarragon Vinegar
2 tablespoon Dark Brown Sugar

Preparation:

Mix the applesauce and honey, blending well, and add the raisins. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill.

Yield:
"1 ¾ Cups"



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Fresh Gazpacho

Servings: 4

Ingredients:

2 cub Tomatoes; chopped
¼ cub Red Onion; chopped
1 cub Cucumber; peeled, seeded, &
chopped
1 Clove Garlic; halved
½ cub Green Pepper; chopped
1 ½ cub Tomato Juice
OR
Vegetable Juice
½ cub Bell Pepper; minced
¼ cub Red Onion; minced
1 cub Cucumber; peel, seed, slice
1 ½ cub Filtered Water
1 teaspoon Basil
or
Dill
¼ cub Green Onions; minced(garnish)
1 dash Cayenne
OR
Paprika

Preparation:

Put first 5 ingredients into a food processor and puree. Transfer to a large bowl. Stir in remaining ingredients and chill for several hours before serving.



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Fruit Dip

Servings: 1

Ingredients:

1 jar marshmallow cream
1 8 oz. packag cream cheese

Preparation:

Beat cream cheese and marshmallow Creme together.


Serving Ideas: Serve with strawberries, grapes, bananas, and/or kiwi.

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Fruit Salsa Dip

Servings: 1

Ingredients:

1 tomato
1 orange; peeled and
segmented
2 kiwis; peeled and sliced
1 red onion; coarsely chopped
1 avocado; peeled and pitted
1 bunch cilantro
2 jalapeno chile peppers
garlic salt to taste

Preparation:

In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro, and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.


Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 ½ Fruit; 6 Fat; 0 Other Carbohydrates

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Garlicky Clam Dip

Servings: 8

Ingredients:

8 ounce Cream cheese
½ teaspoon Salt
½ tablespoon Garlic
1 dash Fresh ground pepper
7 ounce Clams; drained and minced
¼ cub Clam broth
1 ½ teaspoon Worcestershire
2 teaspoon Lemon juice

Preparation:

Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies.



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Guacamole Dip

Servings: 1

Ingredients:

2 Avocados; very ripe
2 tablespoon Onion; finely chopped
1 Clove Garlic; minced
½ Red Pepper; cut fine
½ Green Pepper; cut fine
1 medium Ripe Tomato; peeled andchopped
2 Stalks Celery; finelychopped
1 tablespoon Lemon Juice
Or Lime Juice

Preparation:

Halve the avocados, remove pits and scoop flesh into a glass container. Mash with a fork and blend in remaining ingredients. Serve as quickly as possible.
Serve w/ fresh veggies.

Recipe courtesy of Hallelujah Acres

Source:
"http://www.living-foods.com/recipes/guacdip.html"



Recipe by: Rhonda Malkmus of Hallelujah Acres

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Hot Crab Dip

Servings: 8

Ingredients:

1 pound Crabmeat
8 ounce Cream Cheese; softened
1 medium Onion; finely diced
2 teaspoon Horseradish
1 tablespoon Milk
2 tablespoon Worcestershire Sauce;optional
Salt and Pepper
Almonds; sliced

Preparation:

Mix all ingredients except almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced almonds may be sprinkled on top before baking. Serve with crackers.



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Jalapeno-Cheese Dip - Texas Style

Servings: 10

Ingredients:

1 pint Mayonnaise
1 pound Processed Cheese; (Velveeta)
1 medium or Large Onion
5 Green Pickled JalapenoPeppers
Chips or Dippers

Preparation:

Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes.
When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator.


NOTES : For variety, pickled carrots can be substituted for Jalapenos. For different effects, additional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age

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Layered Mexican Dip

Servings: 10

Ingredients:

1 16 ounce can Refried Beans
1 cub Yogurt
½ package Taco Seasoning
3 Avocodos; mashed with lemon
juice to prevent darkening;(3 to 4)
1 cub Sour Cream
Grated Cheddar Cheese
Finely Chopped Tomatoes

Preparation:

Layer refried beans on bottom of a quiche dish or other flat sided dish. Then layer the avocados; mix yogurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips.



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Madras Dip

Servings: 4

Ingredients:

2 each Hard-boiled eggs 2 c Sour cream
2 cub Curry powder 1 t Onion (grated)
2 tablespoon Green pepper (grated) 2 T Celery (grated)
1 Seasonings

Preparation:

Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips.

Mexican Pinto Bean Dip

Servings: 4

Ingredients:

3 cub Pinto Beans; cooked
¼ cub Water
½ cub Monterey Jack; shredded
½ cub Chili Powder
1 ½ teaspoon Salsa Verde; (hot greensalsa)

Preparation:

Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot.

Yield:
"3 ¾ Cups"



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Mexican Turkey Dip

Servings: 46

Ingredients:

1 pound ground turkey
1 package taco seasoning mix
1 cub salsa
1 cub sour cream
1 cub grated Cheddar cheese
½ cub chopped green onion
¼ cub chopped black olives
Taco chips

Preparation:

In a large non-stick skillet, over medium-high heat, sauti turkey 6-8 minutes or until meat is no longer pink. Stir in seasoning mix and remove from heat.
Spread turkey mixture in a 9-inch dish. Sprinkle ½ the green onions over turkey and top with salsa. Spread sour cream over salsa and sprinkle cheese over top. Garnish with green onions and olives. Serve with Taco chips.

Cuisine:
"Mexican"
Source:
"BC Turkey Marketing Board"
S(Internet address):
"http://www.uniserve.com/bcturkey/core.html"
Yield:
"5 ¾ cups"



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Mexinut Dip

Servings: 1

Ingredients:

1 11 ½ ounce condensed beanwith bacon soup
1 cub shredded cheddar cheese
1 10 ounce can tomatoes andgreen chilies
2 tablespoon finely chopped onion
1 tablespoon hot chili powder
½ cub peanut butter

Preparation:

Conventional method: Heat all ingredients in top of double boiler over hot (not boiling) water. Cook and stir until cheese is melted and mixture is blended.

Microwave: In 2 quart casserole, combine all ingredients. Cover with a glass lid. Microwave on High for 5 to 6 minutes or until cheese melts, stirring occasionally.

Stir before serving. Serve with corn chips or crackers.

Source:
"Virginia Carolina Peanuts"
S(Internet Address):
"http://aboutpeanuts.com/"



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Mushroom "Caviar" Dip

Servings: 6

Ingredients:

1 tablespoon chopped chives or parsley
1 tablespoon lemon juice
½ pound mushrooms
3 tablespoon butter or margarine
¾ cub finely chopped onion
1 ½ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cub dairy sour cream
¼ cub chopped dill

Preparation:

Rinse, pat dry and finely chop fresh mushrooms (makes about 2-¼ cups). In a large skillet melt butter. Add onions; saute for 2 minutes. Stir in paprika; saute for 1 minute. Add mushrooms; saute for 5 minutes.

Add lemon juice, salt and black pepper. Stir in sour cream and dill. Cook only to heat through. Turn into a serving dish. Serve warm, sprinkled with chives, as a dip with crackers or black bread.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"



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Peanut Chili Dip

Servings: 4

Ingredients:

1/3 cub Peanut Butter; (any variety)
3 tablespoon Water
2 tablespoon Soy sauce
2 tablespoon Lemon juice
2 teaspoon Honey
2 cloves Garlic; finely minced
1 tablespoon Chili powder
1 dash Crushed dried red pepper

Preparation:

Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish.

Yield:
"2/3 Cup"


Serving Ideas: This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower.

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Pimiento cheese

Servings: 4

Ingredients:

1 each Egg beaten 1/3 c Sugar
¼ cub Vinegar 1 T Water
2 cub Cheddar cheese (grated) ¼ c Pimientos (chopped)

Preparation:

In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool.
In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use.

Roasted Garlic And Bean Dip

Servings: 1

Ingredients:

1 head garlic
2 ½ tablespoon olive oil
1 medium cooking onion; diced
1 tablespoon finely chopped fresh sage
2 cub cooked white pea beans
½ teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon freshly cracked pepper

Preparation:

To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil.

Drizzle with ½ tsp. (2mL) of olive oil. Seal package and place in a 400F (200C) oven for 40 minutes.

Remove from oven and let cool. While garlic is roasting, heat the remaining olive oil in a non-stick skillet over medium heat.

Cook the onion and sage together until the onions are soft. Set aside. In a food processor combine the onion mixture, beans, vinegar, salt and pepper.

Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. (If necessary, add water to create a smooth mixture). Serve warm or room temperature with grilled bread and vegetables.

Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 ¼ cups"



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Roasted Red Pepper Dip

Servings: 1

Ingredients:

12 sundried tomato halves; notin oil
1 cub hot water
2 cub (15 ounce) soybeans (or 3cups soaked and cooked drie
6 ounce firm silken tofu
2 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon oregano
1/3 cub spicy hot salsa
1 ja (7 ounce) roasted redpeppers; drained

Preparation:

Soften sundried tomatoes in 1 cup of hot water until soft. Drain well. In food processor, process soybeans and tofu until coarsely chopped. Add garlic, cumin, oregano, tomatoes, salsa and roasted red peppers.

Continue to blend in food processor until fairly smooth, yet thick like a dip.
Refrigerate. Serve with vegetables, pita bread, tortillas, bagel chips, or hollowed -out bread.

Source:
"Indiana Soybean Board"
S(Internet Address):
"http://www.soyfoods.com/index.html"
Yield:
"5 ½ cups"



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Roasted Red Pepper Dip With Pesto Dippers

Servings: 4

Ingredients:

2 large (12 ounces) red bell peppers
¼ cub ricotta cheese
¼ cub dairy sour cream
1 teaspoon fresh lemon juice
1 teaspoon fresh chives; snipped
½ teaspoon fresh thyme; chopped
¼ teaspoon salt

Preparation:

PESTO DIPPERS
3 Bays English Muffins
1 clove garlic -- halved lengthwise
¼ cup prepared pesto
2 tablespoons Romano or Parmesan cheese -- grated

Cut peppers lengthwise into quarters, discarding cores, seeds and ribs. Bring skin side up about 6 inches from heat until skin is blackened, 10 to 15 minutes.

Remove from pan and wrap in aluminum foil. Let stand for 10 minutes. Remove skin. In food processor or blender, puree peppers with ricotta cheese until fairly smooth.

Stir in sour cream, lemon juice, herbs and salt. Cover and refrigerate for 1 to 2 hours to blend flavors. Serve with Pesto Dippers, carrot slices and celery sticks.

Pesto Dippers: Bake muffin halves in preheated 350 degree F oven for 10 to 12 minutes until crisp and golden brown at edges. Rub with cut side of garlic.

Combine pesto and cheese, spread on muffins quarters. Serve as dippers with Red Roasted Pepper Dip.

Source:
"Bays Corporation"
S(Internet Address):
"http://www.bays.com"



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Salmon-Spinach Party Dip

Servings: 16

Ingredients:

1 7 ½ ounce Alaska salmon
10 ounce frozen chopped spinach;thawed and
thoroughly drained
1 cub plain nonfat yogurt
½ cub light mayonnaise
½ cub parsley; chopped
½ cub green onions; chopped
½ teaspoon dried basil
½ teaspoon dill weed
¼ teaspoon grated lemon peel
Assorted raw vegetables andcrackers

Preparation:

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers.

Source:
"Alaska Seafood Marketing Institute"
S(Internet address):
"http://www.state.ak.us/local/akpages/COMMERCE/asmihp.htm" Yield:
"4 cups"



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Salsa Dip

Servings: 4

Ingredients:

4 each Tomatoes (chopped/drained) 2 pk Green onions (chopped)
1 can Black olives (chopped) 1 cn Green chilies (chopped)
1 tablespoon Olive oil 1 T Vinegar
1 tablespoon Garlic salt

Preparation:

Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips.

Sesame Soy Dip

Servings: 14

Ingredients:

¼ cub Light soy sauce
2 teaspoon Sesame oil
2 tablespoon Rice vinegar or whitevinegar

Preparation:

Combine all ingredients in a small bowl; mix well.

S(Internet Address):
""



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Shrimp Dip

Servings: 4

Ingredients:

¼ cub Milk 1 c Mayonnaise
3 each Tabasco sauce (drops) 1 T Worcestershire sauce
¼ teaspoon Garlic salt 1 ea Onion (chopped)
8 ounce Cheddar cheese (cubed) 5 oz Shrimp (drained)

Preparation:

Place all ingredients in blender and blend until smooth. Served chilled.

Spicy Thai Bean Dip

Servings: 1

Ingredients:

2 cub cooked white pea beans
2 green onions; chopped
2 cloves garlic; minced
½ cub fresh cilantro leaves
2 tablespoon smooth peanut butter
1 tablespoon soy sauce
Juice and zest of 2 limes
1 teaspoon turmeric; optional
1 dash hot pepper sauce

Preparation:

In a blender or food processor, add white pea beans, onions, garlic, cilantro, peanut butter, soy sauce, lime juice and zest and turmeric (optional); process until smooth but flecks of green remain.
Add hot pepper sauce to desired heat level. Serve as a dip for chopped fresh vegetables, or spread on crackers.

Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 cups"



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Spinach Dip

Servings: 1

Ingredients:

1 p; (10 ounce) frozen choppedspinach
1 dry; (1.4 ounce) vegetablesoup mix
1 p; (12 ounce) firm silkentofu
1 ca (8 ounce) waterchestnuts; chopped coarsely
2/3 cub green onions; chopped
1 cub reduced fat or light sourcream
½ cub low fat mayonnaise

Preparation:

Thaw the package of spinach and squeeze dry.

Stir all ingredients together in a large bowl until blended. Cover; chill 2 hours. Stir before serving.

Source:
"Indiana Soybean Board"
S(Internet Address):
"http://www.soyfoods.com/index.html"
Yield:
"4 cups"



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Spinach Dip

Servings: 10

Ingredients:

1 cub Mayonnaise
1 can Water Chestnuts; chopped
3 Green Onions; finely chopped
1 cub Sour Cream
1 package Dry Vegetable Soup Mix
1 package Frozen Chopped Spinach

Preparation:

Defrost, drain and squeeze moisture from the spinach. Combine with remaining ingredients. Chill several hours. Serve with raw vegetables or serve in round bread bowl that has been made out of a loaf of round bread.

BREAD BOWL:
Hollow loaf out leaving ½ inch walls on all sides of the loaf. Cut bread pieces into cubes and serve with dip.



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Sunflower Dip

Servings: 1

Ingredients:

sunflower seeds
lemon juice
garlic cloves
tahini
tamari
cumin
cayenne

Preparation:

Soak and sprout organic sunflower seeds. Put seeds and garlic through a food processor or Champion with the blank. Mix to a paste.



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Sunflower Dip & Seed Cheese

Servings: 1

Ingredients:

2 cub Sunflower Seeds; hulled &sprouted
48 hours
To
1 cub Water
2 tablespoon Lecithin
1 tablespoon Dill
1 tablespoon Oregano
½ teaspoon Onion
½ teaspoon Garlic

Preparation:

Place all ingredients into a blender or food processor and blend until even consistency.

Yield:
"2 ½ Cups"



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Sweet Fruit Dip

Servings: 1

Ingredients:

½ Pear; ripe
½ Lime; juiced
1 small Orange; juiced
1 Fistful Fresh Parsley
¼ cub Fresh Dark Greens; Authorused
dandelion greens
1 tablespoon Or
2 tablespoon Honey
Or maple syrup; or a fewdrops of stevia
4 tablespoon Walnuts; raw
¼ teaspoon Sea Salt; optional

Preparation:

I have been working at eating more raw over the last several months. I'm feeling better and better. Grateful for the help.
Today's recipe courtesy of Nancy

Source:
"chetsrecipes@onelist.com"


NOTES : dipping sauce but want to avoid all that sugar, then try my..

Recipe by: Nancy

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Tex-Mex Dip

Servings: 12

Ingredients:

2 tablespoon Lemon juice
½ teaspoon Salt
3 medium Avocados
¼ teaspoon Pepper
1 cub Sour cream
½ cub Mayonnaise
1 Taco Seasoning Mix packet
21 ounce Bean dip; plain or jalepeno
1 cub Green onions; chopped
3 Tomatoes; seeded and chopped
7 ounce Olives; chopped
8 ounce Sharp cheddar cheese; grated
Tortilla chips

Preparation:

Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper.
In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese.



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Veggie Dip

Servings: 1

Ingredients:

2 Stalks Celery
2 Carrots
½ cub Tahini; raw
1 tablespoon Lemon Juice
1 Handful Parsley

Preparation:

Put through a food processor.

Source:
"http://www.living-foods.com/recipes/veggiedip.html"



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Warm Cheddar & Bean Dip

Servings: 1

Ingredients:

2 cub cooked white pea beans
½ cub (½ to ¾) beer
1 teaspoon minced garlic
1 teaspoon ground cumin
½ teaspoon salt
1 ¼ cub grated cheddar
2 tablespoon pickled jalapeqo peppers
2 sliced green onions forgarnish

Preparation:

Combine the beans, beer, garlic, cumin and salt in a food processor. Process until smooth.

Add 1 cup (250 mL) of the grated cheese along with the jalapeqo peppers and process just until combined.

Place the mixture in an attractive, heatproof dish. Sprinkle remaining ¼ cup (50 mL) cheese over the top.

Bake in a preheated 375F (190C) oven for 15 minutes.

Sprinkle with green onions and serve with pita wedges or baked tortilla chips.

Source:
"Ontario White Bean Producers"
S(Internet Address):
"http://users.imag.net/~lon.whitepeabeans/"
Yield:
"2 ¼ cups"



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Yummy Salad Dressing Or Dip

Servings: 1

Ingredients:

Sesame Butter
Or Almond Butter
Extra Virgin Olive Oil
Water
Bragg's Liquid Aminos
Cayenne Pepper
1 Clove Garlic; crushed

Preparation:

Take equal parts of raw sesame or almond butter, extra virgin olive oil, and water, dribbles to taste of Bragg's Apple Cider Vinegar and Amino Acids (I know, controversial), cayenne pepper, and a clove of crushed garlic.

Blend it in a food processor, or if blender, crush the clove. YUM! Great with all and any veggies. Amounts are approximate...experimentation is good.

Source:
"http://www.living-foods.com/recipes/yummydressing.html"



Recipe by: Wendi Diane

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