Recipes

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"



Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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.

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

Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

Stir all ingredients until well mixed. Cover; chill.

Yield:
"2 Cups"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"2 Cups"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"2 Cups"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"1 ¼ Cups"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"2 Cups"



Converted by MM_Buster v2.0n.

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



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"1 ¼ Cups"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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



Converted by MM_Buster v2.0n.

Preparation:

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

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"2 ½ Cups"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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



Converted by MM_Buster v2.0n.

Preparation:

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



Converted by MM_Buster v2.0n.

Preparation:

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

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"



Converted by MM_Buster v2.0n.

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.

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.



Converted by MM_Buster v2.0n.

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.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

Preparation:

Beat cream cheese and marshmallow Creme together.


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

Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

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.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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/"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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.

Converted by MM_Buster v2.0n.

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.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

Preparation:

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

Preparation:

Combine all ingredients in a small bowl; mix well.

S(Internet Address):
""



Converted by MM_Buster v2.0n.

Preparation:

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

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"



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

Preparation:

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



Converted by MM_Buster v2.0n.

Preparation:

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

Yield:
"2 ½ Cups"



Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.

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.



Converted by MM_Buster v2.0n.

Preparation:

Put through a food processor.

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



Converted by MM_Buster v2.0n.

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"



Converted by MM_Buster v2.0n.

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

Converted by MM_Buster v2.0n.