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oasted.
To make the creamy mustard dip, combine all ingredients in
o use the poppyseed or creamy peach filling. Spoon in a
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
n a platter with the creamy garlic and vegetable spread.
ed onion serve with a creamy white balsamic dressing. When it
ood Blog, where her tasty recipes and photos are documented.
Blend all ingredients well until creamy.
Place on round platter, garnish with tomato bits, green onions (chopped) and shredded Cheddar cheese. Serve with corn chips.
Chill for about 30 minutes.
Spread 1 tbsp (15 mL) dip over one naan leaving 1
ool Whip and stir until creamy.
Add some more Cool
Extract and reserve 1/2 teaspoon juice from the onion.
In a mixing bowl, combine the onion juice, creamy salad dressing, cream cheese, crabmeat, lemon juice, Worcestershire sauce and celery. Thoroughly blend all the ingredients until they are smooth and creamy. Allow the dip to chill in the refrigerator for at least 1 hour.
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350\u00b0F. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Slice apples.
Put cream cheese into a bowl and pour 1/2 of the caramel dip over the cream cheese.
Heat in microwave about 3 minutes on High.
Stir until mixed and creamy.
Dip apple slices.
Spread peanut butter between crackers; this will make 33 cookies.
Melt the package of almond bark in double boiler.
When smooth and creamy, dip the cookies in with thongs and place on wax paper to dry and harden.
Can also be used to dip pretzels or make peanut clusters.
FOR Creamy Maple Syrup: Combine sugar, 1/
Arrange fruit on a serving platter and refrigerate while making dip.
Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
Blend until smooth.
Place dip in small serving bowl and arrange fruit around it on platter.
Combine all ingredients except apple slices in a saucepan, stir until smooth, and heat until scalding, watching to make sure it does not stick to the bottom of the pan.
Transfer dip to slow cooker, if needed, cook on low for 20 minutes.
If not transferring, simmer on stovetop for 5-10 minutes.
While the dip is warming, slice the apples and place on a serving plate.
Serve the dip from the cooker, while turned on low to keep it creamy, or from bowls.
For Creamy Mango Chutney:
Place all
ou want to serve the dip, take your yoghurt and put