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.
he 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.
aucepan over medium heat, saute garlic and onion in butter until
large bowl, combine carrots, garlic and oil; toss to coat
This is a very basic recipe, it encourages experimentation with additional
re aiming for in this recipe is starchy mashed potato. As
Cook onion and garlic on medium heat for 1 minute in olive oil in a Saute pan. Add onion and garlic mixture to large bowl and add mayo, sour cream, parsley, pepper, and salt. Eat.
Let butter and cheese spread soften to room temperature.
Mix together the mayo, garlic and seasoned salt.
Add crab meat. Spread on split English muffins.
Freeze 10 minutes if for immediate use, then cut into quarters.
Broil until bubbly-crispy or freeze.
When ready to use, cut, then broil.
In a large saucepan, combine all ingredients, except chips. Heat until cheeses are melted and beans are bubbling.
Serve with tortilla chips.
Makes 3 cups dip.
owl, combine mayonnaise, lemon juice, garlic, parsley, pinch of salt and
Chop artichoke hearts coarsely.
Put into baking dish.
Add Parmesan cheese, mayo, garlic powder and Tabasco.
Mix together well and bake for 15 to 20 minutes at 350\u00b0.
Pour into hollowed out bread loaf and serve with bread or crackers.
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.
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for at least 24 hours, allowing the flavors to blend together.
(This dip will keep refrigerated for 2 to 3 weeks; as if it'd last that long:0) Present with an assortment of lightly blanched and raw vegetables.
parsley, soy sauce, ginger and garlic.
Seal and refrigerate for
Place the garlic on aluminum foil, coat with the olive oil and wrap tightly.
Bake at 400\u00b0F for 45 minutes.
Remove the skin from the garlic cloves and place garlic in a blender.
Add the roasted red peppers and lemon juice and puree.
Add the cumin, cilantro, cream cheese, sour cream and blend until well mixed.
Add the salt and pepper and mix thoroughly.
Pour into a container and refrigerate for at least 1 hour.