Mix the sour cream and chive dip, sour cream, and cream cheese together in a large bowl.
Fold the green onion, dried beef, and Cheddar cheese into the cream cheese mixture.
Cover dip with plastic wrap and refrigerate until set, at least 1 hour.
otatoes with 4 tbsp oil and 1 tsp sea salt. Transfer
Preheat a panini maker. Spread 1 tbsp basil, cashew and Parmesan dip over insides of bread. Top with remaining ingredients.
Close roll and toast for 2-3 mins, until golden brown.
alf of the squash, inside and out, with a teaspoon of olive
Combine all ingredients in blender or food processor.
Blend until smooth.
Put in container and cover.
Chill at least 1 hour. Serve with assorted crackers.
If desired, hollow out a round loaf of bread and place dip inside.
Makes 1 3/4 cups.
Very good.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
Pour mixture into a slow cooker.
Sprinkled the remaining mozzarella on top.
Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.
Place half the artichokes in a food processor; add cream cheese, 1/4 cup Parmesan, lemon juice, garlic, cayenne, and 3 tablespoons water. Process until smooth.
Add scallions, remaining artichokes, and spinach; pulse briefly. Transfer mixture to a serving bowl. (To store, refrigerate, up to 2 days.) Top with 1 tablespoon Parmesan, and serve dip with raw vegetables.
Rinse the chicken inside and out and put it in a 6
f the thyme sprigs, salt and pepper. Roll the meat up
Peel the pineapple, clean out the \"eyes\" and dice into small cubes.
al on sprayed baking sheet and shape into a flat
br>Fold tortillas into bowl and heat in oven for 10
Gradually add sugar and beat until stiff again
he flour, baking powder, sugar and a pinch of salt. Add
y fat and cut part
reme fraiche, lemon zest and lemon juice and process for 2-3
ven to 425\u00b0F. Lay out the phyllo dough on a