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Recipes Dip

Dips Info 6 Of 9

Breads follow: ********** * BREADS * ********** To withstand the test of dipping, breads must be firm enough in texture to successfully transport the dip from the bowl to the mouth. Chunks of coarser breads, such as French, Italian, and some ryes work well, as do toas
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Dips Info 7 Of 9

Vegetables follow: ************** * VEGETABLES * ************** The crudite craze of the 1970 s awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw crisp flavorful, and in their most nutriti
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Dips Info 8 Of 9

MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~ miniature potato pancakes. They re delicious and practical since they can be made weeks in advance a
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Dips Info 9 Of 9

Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio
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Dubliner Dip With Rustic Vegetables

Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo
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Famous Chain Hamburger Fry Sauce

Mix well and use. Ready immediately.     strongServings: 16/strong  
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Fantastic Feta Dip

Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs
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Festive Herb Dip

Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong  
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Festive Roasted Pepper Dip

In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong  
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Fiesta Dip

Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong  
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Fife Drum Dip

Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong
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Fresh Fruit Dip

Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong  
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TAG: fresh, ,

Fritto Misto

Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well blended. Stir in the butter. Let stand at room
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TAG: flour, batter, dipping, cheese, seafood, misto, pieces, vegetables, fritto, ,

Fruit Dip 2

Blend together. Use to dip strawberries, pineapple, blueberries, etc.     strongServings: 2/strong  
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Fruit Dip No1

Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip.     strongServings: 1/strong  
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Garden Vegetable Dip

Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips.     strongServings: 1/strong  
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Gary s Clam Dip

Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours. Recipe By : Gary Soto
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Ginger Dip

Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips.     strongServings: 6/strong  
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Ginger Marmalade Irish

(The "8 servings" listinng above should be ignored.... This recipe makes about 10 pounds of marmalade.) Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piec
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Good Neighbor Hummus

Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and peppers in food processor; blend to desired smoothness. Transfer to serving bowl. Drizzle top with olive oil; sprinkle with paprika and parsley if desired. Note: In her column notes, Colombo mentio
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Great Guacamole

Cut avocado in half, remove seed, and scoop out pulp, reserving seed. In small bowl, mash with fork, mixing in seasonings. Whip with fork until creamy. If you are not going to serve guacamole immediately, return seed to bowl to prevent discoloration, cover tightly, and refrigerat
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Green Mango Dip Nam Prik Ma Muang

A good dip with seafood and fish, fresh vegetables, and boiled eggs.     strongServings: 1/strong  
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Green Onion Dip

In blender or food processor blend all ingredients until almost smooth. Cover; chill. Makes 2 cups.     strongServings: 1/strong  
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Hacienda Dip

Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with Nacho or Tortilla chips. Origin: Back of coupon for salsa Shared by: Sharon Stevens.     strongServings: 6/strong  
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Halloween Green Slime

Drain spinach; squeeze dry. In food processor, pure spinach, cheese, sour cream, salsa, onions, garlic, salt and pepper. Cover and refrigerate for 2 hours or until thickened slightly. Let stand at room temperature for 30 minutes. Serve with "Halloween: Skeleton Bread&qu
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Ham Cheese Rillette

Place ham, eggs, cream cheese, mustard, mushrooms and onion in a food processor and process, using a pulsing action. Do not puree. Pack mixture in one or two small crocks and cover with a thin layer of melted butter. Refrigerate overnight. Serve with warm buttermilk biscuits. br
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Harlequin Dip

Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go withs for this dip.     strongServings: 1/strong  
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Hearty Party Dip

Mix all ingredients, chill. Serve on hearty crackers especially bacon wafers. May also be heated in a saucepan or crockpot, then served on crackers or eaten like soup.     strongServings: 1/strong  
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Hell Dipping Sauce Nam Prik Na Rok

Because it keeps well, this sauce was traditionally used by travelers.     strongServings: 1/strong  
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Homemade Herbed Cheese

*Choose a combination that includes chervil, chives, parsley, tarragon, marjoram or basil. Pick over herbs, removing any coarse stems; wash well and pat dry. Place herbs and garlic pieces in a food processor fitted with a steel knife. Process several seconds until minced. Ad
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Hommous Chick Pea Dip

Place all ingredients but parsley in food processor or blender. Blend to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges. Shared by Rita Taule, Prodigy ID BTVC62A.    
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Homus Dip

Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread.     strongServings:
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Honey Mustard Dip Ns

Stir all ingredients until well blended. Makes 1 cup. Neighborhood Shopping 9/4/96 Typos by Bobbie Beers     strongServings: 4/strong  
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Honey Nut Huddle Spread

Blend orange juice, honey and cream cheese. Stir in raisins and chopped nuts. Chill for at least one hour before serving. Serve with crackers and potato chips. Source: Cincinnati Enquirer 1/19/97     strongServings: 2/strong  
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Horseradish Cheese Spread

assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2 1/2 cups. Origin: Margie Wampler, in Reminisce March/April 1993 Shared by: b
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Hot Chedder Bean Dip

Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.     strongServings: 2/strong  
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Hot Mexican Bean Dip

Combine all ingredients except bacon; heat in chafing dish or double boiler. Top with crisp bacon, crumbled. Serve with corn chips or potato chips.     strongServings: 1/strong  
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Hot Mustard Dip

Combine all ingredients. Cover and chill.     strongServings: 1/strong  
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Hot Peanut Dip

Combine all ingredient in a blender and process using on/off method. Add a little more water if necessary to make a smooth dipping sauce. Serve at room temperature as a dip for assorted raw vegetables. Recipe By :     strongServings: 2/strong  
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Hummos Chick Pea Dip

*Blend all ingredients. *place in an attractive bowl. *cut small pitas into triagles for dipping. Posted by Johanne.....([email protected])     strongServings: 6/strong  
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