t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
Preheat oven to 350\u00b0.
Place first 3 ingredients in blender. Process until finely chopped.
Combine mixture with remaining ingredients.
Place in 1-quart casserole dish.
Bake 30 to 40 minutes.
Makes 10 to 15 hors d'oeuvres.
Use rye cocktail bread or rye bagel chips and crackers.
This is so good during the winter months you can double this recipe for more people.
s rising, combine the ingredients for the dip together until smooth, cover
Mix all ingredients and top with remaining cheese.
Bake at 375\u00b0 for 30 minutes or until bubbly.
Dip with rye bread or rye Triscuits.
ver a bowl. Let stand for 30 mins. Rinse under cold
For the Dip:
Throughly combine yogurt, lemon
For the dip, mix the yogurt and mint
he dip ingredients in a large bowl, Cover and chill for anywhere
Grease a baking tray.
For the rosemary flatbread, prepare bread
Preheat oven to 350\u00b0F. For the basil oil, place basil
Mix all ingredients together and put in greased baking dish.
Bake at 350 degrees for 25 minutes.
Serve with party bread or crackers.
Serve with hot mustard on the side for topping (optional).
pace as desired for your dip. Fill with Queso Dip (recipe below). Make stitching
ray and bake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise
For the pretzel dough, place the
For the sauce, combine the egg
owl combine all the ingredients for the dip and mix until the
Mix together. Serve with fresh fruit. Double recipe for more dip.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and