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
----ToMake Garlic Dip----.
In a small bowl, combine the garlic, mustard, and egg
ady to serve.
For the cheese and garlic dip, mix together the
t 220\u00b0C (425\u00b0F) for the whole time you prepare
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.
combine all the ingredients for the dip except the water in a
In an airtight container, combine all ingredients.
Cover tightly and shake well.
Store in a cool dry place.
Directions For Garlic-Herb Bread:
Preheat oven to 350 degrees.
Cut bread into 16 slices (halve each slice if serving as an appetizer).
Arrange in a single layer on large baking sheet.
In a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
Spread evenly over bread slices.
Sprinkle slices with sesame seeds.
Bake until hot and crisp, about 10-15 minutes.
Melt butter in saucepan over low heat and remove from heat.
Crush garlic in press and add it to melted butter. Cook over medium heat, watching carefully not to let garlic burn, about 3-5 minutes, in a slow simmer. Stir in dried spices. Remove from heat.
Add salt to taste.
*If using as a sauce, use to coat and cook in broiler.
If making bread, use immediately on bread cut on the diagonal into slices or on a bread cut in half lengthwise. Add some olive oil and wrap in foil. Bake at 350 degrees F. about 20 minutes.
ver a bowl. Let stand for 30 mins. Rinse under cold
For the sauce, combine the egg yolk, lemon juice, garlic, Dijon mustard, kosher
Grease a baking tray.
For the rosemary flatbread, prepare bread
Preheat oven to 350\u00b0F. For the basil oil, place basil
For olive dip, combine cream cheese, feta cheese, olives, oil and garlic in a
ake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic. Season
dd cream cheese, worcestershire, and garlic to food processor.
Blend
aking sheet with parchment paper. For the vegetable filling, heat the
gg whites, salt, 2 cloves garlic.
in another bowl, mix
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.