Spring Blossoms

Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts

Thursday, September 24, 2009

TEXAS CAVIAR




Ingredients:

2 medium tomatoes, seeded and chopped

1 medium-size red bell pepper, chopped

1 bunch green onions, chopped

1 garlic cloves, minced

1 (15-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) black beans, rinsed and drained

1 (8-ounce) jar fat free italian dressing

1/2 cup chopped fresh cilantro

1/2 tsp. ground coriander

3 tablespoons lime juice

1/2 teaspoon salt

Mix all ingredients together, except fresh cilantro. Place in a bowl and

chill for 2 hours. Add Cilantro and serve with chips.

Saturday, February 7, 2009

CHOCOLATE DIP STRAWBERRIES


Sweets For Your Sweetheart On Valentines Day
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

1 bag (12 ounces) white baking chips (2 cups)
1 tablespoon shortening
18 large strawberries with leaves
1/2 cup semisweet chocolate chips
1 teaspoon shortening

1. Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
2. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
3. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
4. Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

BETTY CROCKER

Saturday, January 10, 2009

White Bean Spread


White Bean Spread
Adapted from Appetizer Recipes

1 15-ounce can Cannellini beans (or Great Northern Beans)
1/4 cup chopped green onion
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 Tablespoon fresh rosemary leaves, finely chopped
2 cloves of garlic, minced
3/4 teaspoon salt

In the bowl of a food processor add one 15-ounce can Cannellini beans, 1/4 cup chopped green onions, 1/4 cup shredded Parmesan cheese, 1/4 cup extra-virgin olive oil, 1 Tablespoon fresh rosemary leaves, 2 cloves of minced garlic and 3/4 teaspoon salt.

Pulse it in the food processor, about 30 seconds, until mixture is almost smooth.

Spoon the dip into a serving dish and drizzle olive oil over the top. Garnish with green onion and rosemary if desired.

Serve with bagel chips and rustic bread slices.

Permalink: noblepig.com

Friday, July 11, 2008

Hot Broccoli Cheese Dip

This is another wonderful dip to serve at a holiday gathering or
potluck, this one will really go fast! Serve with Crackers

3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli

In a small skillet, melt the butter and sauté the celery, onion and
mushrooms. Stir in the flour. Place into a lightly greased slow cooker
and stir in remaining ingredients. Cover cook on High, stirring about
every 15 minutes until the cheese is melted. Turn to Low for 2 to 4
hours or until ready to serve.

Hot Artichoke Dip

1 can artichoke hearts, not marinated, drained
8 ounces light cream cheese
8 ounces light sour cream
8 ounces parmesan cheese, shredded
1/8 tsp dill weed

Directions:
Mix everything except enough parmesan cheese for sprinkling over the dip. Spread into a pie pan and sprinkle the parmesan over the top. Heat at 400 for 30-45 mins. Check at 30 mins. and keep checking until the edges are golden. Serve with sliced biguette, toasted round bread, or tortilla chips.

CHEESY CHICKEN DIP

1 can white chunk chicken
1 8 oz. cream cheese
Place both in microvable dish and heat for about 3-5 min. until
melted. Mix together until smooth. Use your favorite crackers
and dip away.

Thursday, May 8, 2008

ARTICHOKE DIP (Click to Enlarge)

HOT ARTICHOKE DIP


Delicious, quick and easy hot dip. Even the children will love it. Serve 6

14 oz can Artichoke hearts, drained and chopped
1/2 cup
Parmesan cheese, grated
1/2 cup
Asiago cheese, shredded or grated
4 drops Tabasco sauce
2 clove Garlic, minced
1/2 cup Mayonnaise
1/2 cup Sour cream
Paprika and fresh chopped parsley (optional)

Preheat over to 350°F
Mix together artichoke hearts, cheeses, Tabasco, sour cream and mayonnaise. Put in a 8x8 glass pan or casserole. Top with paprika and parsley. Bake for 30 minutes. Serve with crackers or corn tortilla chips. I like to use Tostitos Scoops.

Sunday, January 13, 2008

Cheese Cake Dip

This is really good!!

2-8 oz cream cheese-softened
1/2 c heavy whipping cream
1/2 t vanilla
1/4 c dark brown sugar
1 T honey
1/2 t ground cinnamon
1 T fresh lemon juice
1 c mini chocolate chips
Beat cream cheese and cream until blended and smooth-add vanilla,
mixing well. Blend in sugar, honey, cinnamon, and juice, then chips
well. Bowl up and dust lightly with cinnamon. Serve with apple slices,
graham crackers or butter cookies. Makes 4 cups

Recipe bya: crimsontider1

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