In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.
For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).
br>Dust with flour.
Dip in beaten egg and then
nd a small round cylindar for the brim. Place on greased
killet over medium-high heat for 1 minute.
Stir in
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches).
To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.
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.
In a large mixing bowl cream butter,sugar.
Add eggs one at a time, beating well.
Add molasses mix well.
Combine flour,soda,pumpkin spice and salt.
Add to creamed mixture and mix well.
Chill overnight.
Shape into 1/2 in.
balls, roll in sugar.
Place on ungreased baking sheet.
Bake 375 for 6 minutes or till edges are brown.
FOR DIP:Beat cream cheese till smooth,add pumpkin mix beat well,add sugar and spices beat untill smooth.
store leftover dip in the refrigerator.
Makes 3 cups dip.
rs.
Combine ingredients for dip.
Place dip, covered, in refrigerator and
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.
o reserve 1 tablespoon marinade for dip if making).
Heat one
*Directions for Gol gappay.
Mix the
an, saute the minced garlic for several minutes until tender.
Preheat oven to 400 degrees.
For dip, finely chop chicken. Thinly slice green onions. In a bowl, mix chicken, green onions, cream cheese, mozzarella cheese, raisins, pressed garlic, curry powder and salt; mix well. Spread over bottom of a small baking dish. Bake 18 - 20 minutes or until heated through.
For the topping, combine coconut and almonds and toast in a skillet.
Spread jam over top of warm dip. Sprinkle with coconut mixture.
Serve with apple wedges and celery sticks for dipping.
Mix all ingredients until thoroughly blended.
Refrigerate 2 to 3 hours.
Serve as a dip for raw vegetables or a dressing for a vegetable salad.
Makes 2 cups.
Mix together ingredients for the meat and form into meatballs. Place meatballs in nonstick skillet and cook until done, about 20 minutes.
Mix together ingredients for dip and chill until needed.
Combine bean dip, mayonnaise, sour cream and taco seasoning. Finely chop onions, olives and tomatoes.
Put shredded cheese on top.
Cover and refrigerate.
Serve with nacho chips.
Will serve 15 to 18.
In serving dish, layer the ingredients in the order given. Chill and serve for dip!
Brown hamburger with onions; drain.
In greased 9 x 13-inch pan, layer in this order:
1/2 the beans, 1/4 grated cheese, 1/2 hamburger and 1/4 cheese.
Drizzle with taco sauce and repeat in same order, ending with cheese.
Bake 20 to 25 minutes at 350\u00b0. Can add on or put on side avocado dip and sour cream.
Use corn chips or nacho chips for dip.
Cream shrimp and cream cheese together.
Add onion and mayonnaise.
Add milk slowly until right texture for dip.
Chop all ingredients by hand or in food processor.
Food processor gives less chunky version, which is easiest to cook with.
Squeeze in juice of lime and mix thoroughly.
Use for cooking, to top your favorite dishes or for dip.