August 19th, 2010 by alice
Tags: Dip, Garden, Vegetable
INGREDIENTS
- 1 (8 ounce)packagecream cheese, softened
- 1cupsour cream
- 1/4cupred bell peppers
- 1/4cupgreen bell peppers
- 1/4cupcarrots
- 1/4cupcauliflower
- 1/4cupred onions
- 1tablespoonlemon juice
- 1 1/2teaspoonsdried tarragon leaves
- 3/4teaspoongarlic salt
- crackers
DIRECTIONS
- Finely chop all vegetables. In medium bowl, combine cream cheese and sour cream, blend well.
- Stir in remaining ingredients except crackers, blend well.
- Cover, refrigerate at least one hour.
- Serve with Crackers.
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June 4th, 2010 by alice
Tags: Bite, Dip, Pretzel
INGREDIENTS
- 1 1/2tablespoonsbuffalo wing sauce(I use buffalo wild wings classic)
- 1pinchgranulated garlic
- 2tablespoons kraft rokablue cheese dressing
- pretzel sticks, thin for dipping, As required
DIRECTIONS
- Place the hot sauce in bottom 3rd of shot glass.
- Add granulated garlic.
- Top with blue cheese dressing.
- Serve with thin pretzel sticks.
- Will wakeup your taste buds!
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May 14th, 2010 by alice
Tags: Dip, Spicy, Wing
INGREDIENTS
- 2medium boneless spicychicken wings, chopped(cold)
- 1/3cupsour cream
- 1/3cupmayonnaise(not whipped dressing)
- 1/2teaspoon powderedchicken bouillon
- 5 stuffed greenSpanish olives, finely chopped
- 1teaspoon olivebrine(from the Spanish olives)
DIRECTIONS
- Whisk sour cream, mayonnaise, powdered bouillion, chopped olives and olive brine until well blended.
- Add chopped chicken and mix well.
- Refrigerate two or three hours for flavors to blend.
- Stir again just before serving.
- Serve with chips or spread on crackers.
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December 14th, 2009 by alice
Tags: Creacustard, Dip, Dressing, Drizzle, Sauce
INGREDIENTS
- 1/3cupsugar
- 4teaspoonscornstarch
- 1/4teaspoonsalt
- 1cuppineapple juice
- 1/4cuporange juice
- 2 1/2tablespoonslime juice(or lemon juice)
- 2eggs(well-beaten)
- 6ouncescream cheese(softened)
DIRECTIONS
- Mix sugar, cornstarch & salt. Gradually mix in the fruit juices & stir to combine.
- Cook in top of double boiler over simmering water for 20 min, stirring often.
- Remove 1/4 cup of hot mixture & whisk into beaten eggs. Return mixture to pan & cook 5 min more.
- Beat hot mixture into cream cheese & refrigerate till well-chilled.
- Notes: My mind races w/endless suggestions! Drizzle custard over your favourite pound cake, angel food cake or bundt cake you want to glaze * Serve as dip using graham crackers or gingersnaps as dippers * Use as dressing for fruit salad * Use as sauce for cheesecake, other desserts & in parfaits * Put a spoonfull on top of hot oatmeal & watch your kids stir it in & make quick work of eating their breakfast. Hmmm, I am already past that 4 in 1 #. I will stop now or I will get totally out of control.
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December 9th, 2009 by alice
Tags: Dip, Shrimp
INGREDIENTS
- 1 (8 ounce)packagecream cheese
- 1 1/2cupsMiracle Whip
- 2 (6 ounce)cansshrimp(you can use 1 can shrimp and 1 can crab if you want to cut cost a bit)
- 3tablespoonsketchup
- 1teaspoongarlic salt
DIRECTIONS
- Mix everything together
- chill
- Serve and enjoy!
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