Dips And Spreads recipes
Results: 1 - 10 of 10
Ingredients (10)
:
1 small eggplant
1 onion
3 cloves garlic (increase or decrease to taste)
1 tablespoon extra-virgin olive oil
2 teaspoons balsam...
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- 1 small eggplant
- 1 onion
- 3 cloves garlic (increase or decrease to taste)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated parmesan cheese
- salt
- black pepper
- 1/4 cup cilantro
- 1 onion
- 3 cloves garlic (increase or decrease to taste)
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated parmesan cheese
- salt
- black pepper
- 1/4 cup cilantro
Ingredients (15)
:
3 oz mild Bleu Cheese (I like Maytag) crumbled
1/2 Cup sour cream
1/2 Cup Mayonnaise
1 small can chopped black olives, drained ...
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- 3 oz mild Bleu Cheese (I like Maytag) crumbled
- 1/2 Cup sour cream
- 1/2 Cup Mayonnaise
- 1 small can chopped black olives, drained (2.25 oz.)
- 1 small ripe tomato, seeded and chopped
- 3 green onions, sliced thin (or a handful of fresh chopped chives)
- 1 ripe avocado, peeled and diced
- 1 1/2 tsp. fresh lemon juice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 tsp. Worcestershire sauce
- 1 Tbs. fresh chopped parsley
- 6 slices of bacon, diced, cooked and cooled
- (hold out 2 tsp. for garnish)
- Optional-chopped hard-boiled egg
- 1/2 Cup sour cream
- 1/2 Cup Mayonnaise
- 1 small can chopped black olives, drained (2.25 oz.)
- 1 small ripe tomato, seeded and chopped
- 3 green onions, sliced thin (or a handful of fresh chopped chives)
- 1 ripe avocado, peeled and diced
- 1 1/2 tsp. fresh lemon juice
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 tsp. Worcestershire sauce
- 1 Tbs. fresh chopped parsley
- 6 slices of bacon, diced, cooked and cooled
- (hold out 2 tsp. for garnish)
- Optional-chopped hard-boiled egg
Ingredients (14)
:
1/2 cup cauliflower florets
1-2 tablespoon broccoli
2 tablespoons canned chick-peas
1 1/2 cups water
1/4 teaspoon cumin seeds
1...
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- 1/2 cup cauliflower florets
- 1-2 tablespoon broccoli
- 2 tablespoons canned chick-peas
- 1 1/2 cups water
- 1/4 teaspoon cumin seeds
- 1/2 onion
- 1/4-1/2 teaspoon ginger
- 1/4-1/2 teaspoon garlic
- 1 teaspoon tomato paste
- 2 teaspoons soy sauce
- 1/4-1/2 teaspoon garam masala or mild curry powder
- 1/2 teaspoon lemon juice
- 1 dash cayenne
- salt and pepper
- 1-2 tablespoon broccoli
- 2 tablespoons canned chick-peas
- 1 1/2 cups water
- 1/4 teaspoon cumin seeds
- 1/2 onion
- 1/4-1/2 teaspoon ginger
- 1/4-1/2 teaspoon garlic
- 1 teaspoon tomato paste
- 2 teaspoons soy sauce
- 1/4-1/2 teaspoon garam masala or mild curry powder
- 1/2 teaspoon lemon juice
- 1 dash cayenne
- salt and pepper
Ingredients (5)
:
2-4 tablespoons mayonnaise
8 ounces shredded cheddar cheese or colby-monterey jack cheese
3-8 garlic cloves, pressed or 1 teasp...
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- 2-4 tablespoons mayonnaise
- 8 ounces shredded cheddar cheese or colby-monterey jack cheese
- 3-8 garlic cloves, pressed or 1 teaspoon of jarred minced garlic
- 1-2 tablespoon chopped onions (I prefer a touch of minced onion instead as I don't like onions much)
- jalapeno jelly, and or raspberry preserves
- 8 ounces shredded cheddar cheese or colby-monterey jack cheese
- 3-8 garlic cloves, pressed or 1 teaspoon of jarred minced garlic
- 1-2 tablespoon chopped onions (I prefer a touch of minced onion instead as I don't like onions much)
- jalapeno jelly, and or raspberry preserves
Ingredients (6)
:
1 (1 ounce) packet Hidden Valley® Original Ranch® Dip Mix
1 (16 ounce) container sour cream
1 (14 ounce) can artichok...
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- 1 (1 ounce) packet Hidden Valley® Original Ranch® Dip Mix
- 1 (16 ounce) container sour cream
- 1 (14 ounce) can artichoke hearts, rinsed, drained and chopped
- 3/4 cup cooked crabmeat, rinsed and drained
- 2 tablespoons chopped red or green bell pepper
- Sliced French bread, crackers or fresh vegetables, for dipping
- 1 (16 ounce) container sour cream
- 1 (14 ounce) can artichoke hearts, rinsed, drained and chopped
- 3/4 cup cooked crabmeat, rinsed and drained
- 2 tablespoons chopped red or green bell pepper
- Sliced French bread, crackers or fresh vegetables, for dipping
Ingredients (4)
:
1 tablespoon peanut butter
1 tablespoon fat free cream cheese
1 tablespoon Cool Whip or Cool Whip Lite or Cool Whip Free
1 tabl...
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- 1 tablespoon peanut butter
- 1 tablespoon fat free cream cheese
- 1 tablespoon Cool Whip or Cool Whip Lite or Cool Whip Free
- 1 tablespoon Splenda sugar substitute
- 1 tablespoon fat free cream cheese
- 1 tablespoon Cool Whip or Cool Whip Lite or Cool Whip Free
- 1 tablespoon Splenda sugar substitute
Ingredients (9)
:
1 (8 ounce) package cream cheese
1 cup blue cheese, finely crumbled (can use Roquefort in place of blue cheese)
1 cup mayonnais...
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- 1 (8 ounce) package cream cheese
- 1 cup blue cheese, finely crumbled (can use Roquefort in place of blue cheese)
- 1 cup mayonnaise (use mayo not salad dressing for this)
- 1 cup sour cream
- 2-3 green onions, finely chopped (yellow onions can be used, but green is better)
- 1 tablespoon roasted garlic (1 teaspoon fresh minced garlic can be used in place of the roasted, start with stated amounts and ad)
- 1/2 teaspoon celery salt
- 1-2 drop Tabasco sauce (or to taste)
- black pepper
- 1 cup blue cheese, finely crumbled (can use Roquefort in place of blue cheese)
- 1 cup mayonnaise (use mayo not salad dressing for this)
- 1 cup sour cream
- 2-3 green onions, finely chopped (yellow onions can be used, but green is better)
- 1 tablespoon roasted garlic (1 teaspoon fresh minced garlic can be used in place of the roasted, start with stated amounts and ad)
- 1/2 teaspoon celery salt
- 1-2 drop Tabasco sauce (or to taste)
- black pepper
Ingredients (5)
:
8 oz cream cheese (plain or herb and garlic)
1/2 cup sour cream
1 small can pizza sauce
1/2-1 cup of shredded Kraft three chees...
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- 8 oz cream cheese (plain or herb and garlic)
- 1/2 cup sour cream
- 1 small can pizza sauce
- 1/2-1 cup of shredded Kraft three cheese blend
- 1/2 cup each green pepper, red pepper, green onion, tomatoes
- 1/2 cup sour cream
- 1 small can pizza sauce
- 1/2-1 cup of shredded Kraft three cheese blend
- 1/2 cup each green pepper, red pepper, green onion, tomatoes
Ingredients (6)
:
1 (1 pound) loaf focaccia bread
1/2 cup chive-and-onion cream cheese spread or spinach dip
2 tablespoons Dijon mustard
8 ounces...
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- 1 (1 pound) loaf focaccia bread
- 1/2 cup chive-and-onion cream cheese spread or spinach dip
- 2 tablespoons Dijon mustard
- 8 ounces thinly sliced deli smoked turkey
- 4 slices Swiss cheese
- 1 medium tomato, thinly sliced
- 1/2 cup chive-and-onion cream cheese spread or spinach dip
- 2 tablespoons Dijon mustard
- 8 ounces thinly sliced deli smoked turkey
- 4 slices Swiss cheese
- 1 medium tomato, thinly sliced
Ingredients (31)
:
For 2 large deep dish pies:
3 lg sweet potatoes
2 eggs
1 cup natural sugar
1 stick salted butter
1 can evaporated milk / orange...
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- For 2 large deep dish pies:
- 3 lg sweet potatoes
- 2 eggs
- 1 cup natural sugar
- 1 stick salted butter
- 1 can evaporated milk / orange juice
- 1 tbl spoon vanilla extract
- 1 tea spoon lemon extract
- 1 tbl spoon nutmeg
- have your eggs, butter and milk and pie shells at room temp.
- pre heat oven to 400 degrees ( I suggest that you start this proccess early in the morning)
- wrap your potatoes in alluminum foil and bake for 1/2 hrs til soft ( let potatoes cool down enough to handle before unwrapping yet still warm) *turn oven down to 325 for pies*
- when potatoes are ready you'll need a large mixing bowl a mixer or a potato masher
- unwrap potatoes from the foil( but don't ball up the foil ) peel and discard the skin and place the potatoes in the bowl along with the oil from the potatoes (boiling takes away the nutrients)
- Mix or mash potatoes whichever your using.
- Add butter then mix in then eggs, cup of sugar, then1 can milk(or to the thickness that you desire) and mix real good
- Add tbl spoon of vanilla and tea spoon of lemon
- *secret weapon.... add 1-3 caps of orange juice(taste)
- Add nutmeg (or to your liking)
- "BEFORE YOU POUR THE CUSTARD IN THE SHELLS?
- Melt down some butter. Using a fork polk wholes around the bottom and sides of each pie crust and spread the butter throughout each pie crust and then place in the oven.
- The moment the crust starts to rise take them out and then add your custard( this is so that the crust isn;t gooey)
- Bake until the pie is firm to the touch and then remove from oven
- "Now my secret weapon which gives it the Gourmet touch!
- Maple syrup....maple syrup? "yes maple syrup.
- Pour some syrup in a small cup..... get you a piece of napkin or paper towel whichever,
- Dip it in your syrup......and spread it around the edges of the pie crust all the way around
- Reapeat this process 3 times....know why ?
- Because the crust is the last thing that goes into your mouth and the syrup compliments the pie
- instead of that dry burnt taste you get when you get to the crust........ you'll get a sweet taste throughout your eating. {-:
- Enjoy
- 3 lg sweet potatoes
- 2 eggs
- 1 cup natural sugar
- 1 stick salted butter
- 1 can evaporated milk / orange juice
- 1 tbl spoon vanilla extract
- 1 tea spoon lemon extract
- 1 tbl spoon nutmeg
- have your eggs, butter and milk and pie shells at room temp.
- pre heat oven to 400 degrees ( I suggest that you start this proccess early in the morning)
- wrap your potatoes in alluminum foil and bake for 1/2 hrs til soft ( let potatoes cool down enough to handle before unwrapping yet still warm) *turn oven down to 325 for pies*
- when potatoes are ready you'll need a large mixing bowl a mixer or a potato masher
- unwrap potatoes from the foil( but don't ball up the foil ) peel and discard the skin and place the potatoes in the bowl along with the oil from the potatoes (boiling takes away the nutrients)
- Mix or mash potatoes whichever your using.
- Add butter then mix in then eggs, cup of sugar, then1 can milk(or to the thickness that you desire) and mix real good
- Add tbl spoon of vanilla and tea spoon of lemon
- *secret weapon.... add 1-3 caps of orange juice(taste)
- Add nutmeg (or to your liking)
- "BEFORE YOU POUR THE CUSTARD IN THE SHELLS?
- Melt down some butter. Using a fork polk wholes around the bottom and sides of each pie crust and spread the butter throughout each pie crust and then place in the oven.
- The moment the crust starts to rise take them out and then add your custard( this is so that the crust isn;t gooey)
- Bake until the pie is firm to the touch and then remove from oven
- "Now my secret weapon which gives it the Gourmet touch!
- Maple syrup....maple syrup? "yes maple syrup.
- Pour some syrup in a small cup..... get you a piece of napkin or paper towel whichever,
- Dip it in your syrup......and spread it around the edges of the pie crust all the way around
- Reapeat this process 3 times....know why ?
- Because the crust is the last thing that goes into your mouth and the syrup compliments the pie
- instead of that dry burnt taste you get when you get to the crust........ you'll get a sweet taste throughout your eating. {-:
- Enjoy
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit ... ( more )
Preheat oven to 400 degrees F. Rub eggplant and onion with olive oil and place on a baking s... ( more )
Prep: 15m