Dips Info 6 Of 9

Ingredients

1 more information on dips fol 1 (this is part 6 of 9)	Advertisements

Preparation
  Breads follow:
**********
* BREADS *
********** To withstand the test of dipping,
breads must be firm enough in texture to successfully transport the
dip from the bowl to the mouth.
Chunks of coarser breads, such as French, Italian, and some ryes work
well, as do toasted or dried breads. Pita bread cut into triangles and
toasted is a tasty and versatile dipper. The following recipes, Herbed
Croutons and Bread Sticks, are good for dipping.
HERBED CROUTONS: Using 4 cups of crustless bread that is fresh or
one day old, cut into 2-inch squares or tear into chunks. (You can
also use cornbread.) Gently toss the bread chunks with 1 cup of
melted butter or regular margarine which has been laced with the herb
suggestions below. Place on a cookie sheet and toast in a 400 degree
F. oven for 10 to 15 minutes if a soft center is desired or for 20 to
25 minutes for crunchier croutons.
Makes enough for about 2 1/2 cups of dip.
HERB COMBINATIONS FOR THE ABOVE RECIPE: Variation 1: 2 Tbls Dried
Tarragon
1/2 Tsp Onion Powder Variation 2: 2 Cloves Crushed
Garlic (Use a
Press)
1/4 Tsp Salt Variation 3: 1 Clove Crushed Garlic
1 Tbls Dried Basil
Grated Parmesan Cheese
for garnish. (Sprinkle
over the croutons just
before toasting.) Variation 4: 2
Tbls Italian Seasoning Variation 5: 2 Tbls Minced Onion
1/4 Tsp Salt BREAD STICKS: Melt 1/4 cup of butter or
regular margarine and mix with 1/4 tsp garlic powder. Prepare frozen
soft bread sticks according to the directions on the package but
brush with the garlic butter before baking. When done, let cool for
about 2 hours. Cut each bread stick into 4 equal pieces. Place on an
ungreased cookie sheet and bake at 225 degrees F. for 30 minutes or
until the bread sticks are dry and crisp.
One package of frozen bread sticks makes enough for about 2 1/2 cups
of dip.
 
  Servings: 1
 

Dips Info 7 Of 9
Vegetables follow: ************** * VEGETABLES * ************** The crudite craze of the 1970 s awakened Americans to the hidden potential of vegetables. No longer overcooked, soggy, and tasteless, vegetables are now enjoyed raw crisp flavorful, and in their most nutriti (Upload by user)

Dips Info 8 Of 9
MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum from crisp raw vegetables lies another kind of dipper. One that at least began life in the vegetable kingdom ~ miniature potato pancakes. They re delicious and practical since they can be made weeks in advance a (Upload by user)

Dips Info 9 Of 9
Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio (Upload by user)

Dubliner Dip With Rustic Vegetables
Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo (Upload by user)

Famous Chain Hamburger Fry Sauce
Mix well and use. Ready immediately.     strongServings: 16/strong   (Upload by user)

Fantastic Feta Dip
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs (Upload by user)

Festive Herb Dip
Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong   (Upload by user)

Festive Roasted Pepper Dip
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong   (Upload by user)

Fiesta Dip
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong   (Upload by user)

Fife Drum Dip
Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong (Upload by user)

Fresh Fruit Dip
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong   (Upload by user)
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Fritto Misto
Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well blended. Stir in the butter. Let stand at room (Upload by user)
TAG: flour, batter, dipping, cheese, seafood, misto, pieces, vegetables, fritto, ,

Fruit Dip 2
Blend together. Use to dip strawberries, pineapple, blueberries, etc.     strongServings: 2/strong   (Upload by user)

Fruit Dip No1
Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip.     strongServings: 1/strong   (Upload by user)
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Garden Vegetable Dip
Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips.     strongServings: 1/strong   (Upload by user)

Gary s Clam Dip
Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours. Recipe By : Gary Soto (Upload by user)
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