MAKE THE ROASTED GARLIC DIP:
Preheat the oven to
Heat oil to approx 350.
Coat zucchini slices with flour.
Dip in egg.
Coat both sides with bread crumbs and carefully place in oil.
Repeat with all zucchini slices -- do not crowd the pan.
Drain on paper towels and serve warm with garlic dip.
For the Garlic Dip:
Combine all ingredients with a whisk till well blended.
Store in fridge till ready to serve.
Try and make well in advance of the zucchini as the longer it sits the better it tastes.
Good refrigerated for up to 3 weeks.
e dip: Preheat the oven to 400\u00b0F Cut the garlic in
br>For the cheese and garlic dip, mix together the yogurt, sour
DRY MIX:
Combine all the dry ingredients and stir until well blended.
Place in a 3\"X4\" ziplock bag, (or jar) and seal.
FINISHED PRODUCT:
Combine the Chive and Garlic Dip mix with the sour cream.
Chill for at least 2 hours before serving.
IPS: Do not substitute with garlic powder OR dried parsley! Sea
aucepan over medium heat, saute garlic and onion in butter until
he mix and adjust - some garlic is mild some have more
Mix all ingredients in a medium sized bowl.
You might want to add salt and pepper, but usually it doesn't need it.
Can be eaten straight away, but the flavours develop much better if you cover and chill it overnight.
Enjoy with crackers, crusty bread or with grilled meats.
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
at excess moisture from fish. Dip fish in dry mix and
re aiming for in this recipe is starchy mashed potato. As
o absorb grease.
For best results, finely chop bacon in
In medium bowl, combine spinach, sour cream, mayonnaise, recipe mix, and green onions.
Smoke garlic (see related recipe) and cool to room temperature.<
Heat oil in a skillet.
Add the garlic and saute.
Add the shrimp and toss around.
Add the parsley and toss some more.
Add the white wine and mix around.
Add the tomatoes.
Salt to taste.
Keep mixing around till the shrimp turn pink and the sauce reaches a somewhat thick consistency, but don't wait till it is too thick or you won't be able to dip your bread into the sauce and soak it up!
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
The orginal recipe called for 3 tablespoons, each, of the dry ingredients.
Mix everything together and chill for one hour before serving.
ollowed out crust with the dip.
Place on the center
Blend vinegar, oil, dill weed,
Accent,
garlic powder, salt and pepper in blender.
Add to veggies and marinate for 24 hours.