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DIPS:


I have one favourite dip, that has many variations,so to save time and space, this is the one I have chosen to publish

Savoury Cheese Dip:

250g cream cheese or ricotta,1/2 cup mayonaise or sour cream 1 tbsp lemon juice,ok now comes the fun part!

You can either just mix these ingredients together and store in an air tight container in the fridge and use as is

!or jazz it up a bit.

(Here's how!)

To make an avocado dip:

Add 1 mashed avocado,1/2 tsp chilli,1 tbsp tomato paste and 1 clove of crushed garlic(mix it all in) leave stand for a while, before serving!

To make a salmon dip:

Add 1 small can of salmon drained (simple huh?)

Oyster dip:

Add one tin of oysters(sinch)

french onion dip:

mix together 1 packet of french onion soup mix and 1/4 cup of milk(add to original recipe) and enjoy!

serve with water crackers or raw veges!(yum)


Spinach Dip:

(This recipe is really neat and extremely easy to make)

the neat part is " the serving bowl is edible"

Ingredients

1 cob loaf(shepards loaf),1 packet of frozen chopped spinach,1 packet of vegetable soup,1 large tub of sour cream,1 small jar of mayonaise(or miracle whip)I prefer Miracle whip!

Method

Take a sharp knife,cut the centre out of the loaf, leaving a 1" edge on the loaf, cut fairly deep (but not to the bottom)put the cut out part to the side.

Mix all the other ingredients together in a large bowl,(its best if you refrigerate it for a few hours before serving)

then scoop out the mixed ingredients into the hole in the loaf, cut up the lid of the bread into dipping size pieces and place around the dip.

I find there is never enough bread pieces to last for the entire dip, so you can add a few crackers if you like. But the best part is the when the dip gets down, you can start breaking off pieces of the bowl loaf and just dig in!