dips
- Thread starter audie
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When is your Bday?? We can all mail you some cheese!!!
I had a hard time finding it once and the grocery store had it on the shelf
and not in the cheese section. It seems every store is different...
I had a hard time finding it once and the grocery store had it on the shelf
and not in the cheese section. It seems every store is different...
Kimmifunn said:
I sometimes can't find Velveeta either, and I substitute a can of cheddar cheese soup and a can of nacho cheese soup. Campbell's makes both of them. Here's my recipe for chili cheese dip:
1 can Cheddar cheese soup
1 can Nacho Cheese soup
1 can chili no beans
1 can rotel tomatoes
Heat up and enjoy!
audie said:
Here's a chilled spinach dip that we love. I put it in a Hawaiian bread bowl, with the center carved out.
1 small package frozen chopped spinach, thawed and well drained
16 oz sour cream (I use low fat)
8 oz Mayo (again, low fat)
1 box Knorr's vegetable soup mix
1 small can minced clams, well drained
worcestershire (sp?) sauce (as much as you desire)
Mix this all up and refrigerate at least 8 hours or overnight. We love it with the sweet Hawaiian bread. In fact, I make this up ahead of time and bring it with us when we come to Sowal.
spinach/artichoke dip. publix brand, across from the bakery.
I see convenience wins out over culinary training, eh?John R said:
Go to the Dan Russell Pier in Panama City. Bring some silver spoons and/or Got-cha plugs. Catch a half-dozen or so spanish mackeral.
Gut 'em, and put on a grill using indirect heat and hickory smoking chips.
After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.
Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.
If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.
Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.
Gut 'em, and put on a grill using indirect heat and hickory smoking chips.
After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.
Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.
If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.
Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.
this really sounds great, I am going to have to try...
SlowMovin said:
peapod1980 said:
That's true. Last year we picked up a dip at Goatfeathers that was wonderful. I think it was an artichoke seafood dip or something? They had a lot of it, but it was selling fast. Anyone know what I'm talking about?
MKH said:
Smoked mullett dip is very popular around here. There are variations with other sea critters.