*Celery sticks, carrot sticks, green pepper, etc., for dipping.
Combine sour cream, Miracle Whip and salt.
Serve as a dip for vegetables.
In a small bowl, combine sour cream, spaghetti sauce mix, lemon peel and juice (chill).
Serve with vegetables.
use 2 pans for the cooking 1 for each fish, I
s rising, combine the ingredients for the dip together until smooth, cover
Combine avocado, ricotta, cilantro, onion, lemon juice and Tabasco, if using, in a medium bowl. Season to taste.
Place dip and vegetables in separate airtight containers. Refrigerate until required. Serve dip with vegetables and pita chips.
Squeeze spinach until dry.
In bowl, stir together spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions.
Cover; refrigerate 2 hours.
If desired, serve in a round loaf of pumpernickel bread or as dip for raw vegetables.
Blend together.
Use as a dip for vegetables, or can use as a salad dressing.
Recipe can be doubled.
2 Tbsp. = 50 calories.
In a large bowl, combine rice, onion, Cajun seasoning, sour cream and cream cheese.
Blend with an electric mixer until smooth.
Chill 8 hours or overnight.
Serve with chips, crackers or raw vegetables.
Makes about 6 cups.
wooden spoon; let stand for at least 3 hours at
br>Bake at 450\u00b0F for 20 to 30 minutes or
For raita:
Mix yogurt, mint,
Combine the first 6 ingredients, using an electric mixer.
Mix well.
Blend in cream cheese.
Serve, chilled, as a dip with vegetables.
(I've become famous for this one!)
Prepare a vegetable tray with green onions, zucchini, yellow summer squash, radishes, mushrooms, celery, green peppers, carrots, small round tomatoes, etc.
Mix all ingredients and chill.
Chill vegetable tray.
Serve after chilled.
Recipe will feed several.
ilk (beat until fluffy).
Dip broccoli into egg.
Put
he skin and chop.
Vegetables -- In a medium sauce pan
In a medium bowl, combine ingredients.
Mix well.
Chill.
Stir before serving.
Serve with assorted fresh vegetables.
cover and refrigerate for 24 hours.
Make the dip: Blend half
Mix sour cream and Ranch mix in medium bowl.
Add artichokes, spinach and pimentos.
Cut slice off top of round loaf and hollow out, leaving 1-inch shell.
Reserve bread pieces for dipping. Spoon dip into bread.
Serve warm or cold.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.