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24 ozs refried beans 6 rips avocadoes 2 tbs lemon juice 1 cup sour cream 4 tbs mayonnaise 1 pkg taco seasoning mix 4-6 green onions, chopped 3 med tomatoes, chopped 2 ozs sliced black olives 8 ozs shredded cheddar cheese On a large round plate, spread beans. Layer mashed avocadoes over the top and sprinkle with lemon juice. Mix sour cream, mayo and taco mix, spread over avocadoes. The green onions and tomatoes make up the next two layers. Spread olives on top, sprinkle with cheese. Serve with chips for dipping. |
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5 ozs Homestyle bread (about 5 slices) 1/2 cup whole blanced almonds, coarsely chopped 2 lrg garlic cloves, pressed 1 sm potato, peeled, boiled and drained 3 tbs lemon juice 3 tbs white wine vinegar 2 tbs extra virgin olive oil 3/4 tsp salt 1/2 tsp sugar Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread betweent he palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon juice mixture, and process until smooth. Sind the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving. Yield:about 1 1/2 cups |
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First prepare the black beans... 2 cups washed/cleaned black beans 6 cups water 1 med onion, chopped 1 tbs minced or granulated garlic 2 tbs salt Put all ingredients in a suitable pot. Bring to a boil, then reduce heat to low and simmer 2-3 hours, or until tender. Add more water if needed, and skim foam off the top. (Makes 6-7 cups of cooked beans) Black Bean Dip 2 cups cooked black beans 1 jalapeno chile, minced 1 sm chopped onion 1 tbs fresh chopped garlic 1 cup sour cream or yogurt 1 tsp cumin salt and pepper to taste Puree the beans in a blender or food processor. Add rest, puree until smooth...Chill before serving. |
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1/2 cup plain yogurt 1 tbs tomato paste 1 clove garlic, chopped pinches of salt and cayenne pepper Throw everything in a food processor and blend until fairly smooth. Spoon into a bowl and stir in 1/3 cup toasted chopped walnuts. Garnish with fresh parsley and serve with breadsticks. |
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3 ozs cream cheese 8 ozs cream cheese 2 jars old english cheese spread 1 jar Roka Blue cheese spread 3 tbs grated onion 1 tsp worcestershire sauce 1 tsp dried parsley flakes 1 cup chopped walnuts Mix cheeses together with beaters. Add in onions, worcestershire sauce, parlsey and 1/2 cup nuts. The mixture is too soft to shape into a ball, so mound it in a decorative bowl and sprinkle remaining nuts on top. |
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1 pkg Monterey Jack cheese (16 oz) 1 lrg cream cheese (8 oz) 1 green pepper 2 cans (hot) chili peppers chopped up jalapenos (to taste) 1 can pimento (chopped) 1 tbs hot pepper sauce 1 sm onion, chopped Put in microwave on low, or use a fondue or chafing dish. Add milk to thin it out. |
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1 8 oz package of cream cheese 1 8 oz container of sour cream 2 cans of canned crab meat, or fresh if you can get it 3 green onions, chopped finely 2 tsp garlic powder 2 tsp white pepper Combine the sour cram and the cream cheese in a bowl, mix until smooth. Add the green onions and the crab meat. Add seasonings, adjust to taste. Serve chilled with crackers or bread. |
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1 tomato 2 cucumbers 2 cups sour cream 1 pkg dried Italian salad dressing mix 1 avacado, peeled and diced Peel, seed and dice tomato. Peel, split lenghtwise, seed and dice cucumbers. Thoroughly drain all liquid from tomato and cucumbers. Mix all the ingredients and chill before serving. Serve with chips or vegetables. |
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1 pint mayonnaise 3 tbs chili sauce 1 tbs curry powder 1 tbs garlic powder 1/4 tsp salt 1/4 tsp pepper 1 tbs grated onion 1 tbs worcestershire sauce Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. This dip will keep refrigerated for 2 to 3 weeks. |
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9 oz cream cheese 16 oz mayonnaise 16 oz sour cream 1 tbs minced onion 1 tbs dried dill weed 1 tbs seasoned salt 3 tbs chopped parsley Combine cream cheese and mayo. Add all except sour cream. Fold in sour cream. Keeps 3 months in refrigerator. |
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8 oz cream cheese 7 oz jar marshmallow cream a few drops of almond extract (optional) Place ingredients in bowl and mix at high speed. Serve with favorite fruit. |
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8 oz can crushed pineapple in it's own juice, undrained 3 1/2 oz pkg instant coconut pudding and pie filling mix 3/4 cup milk 1/2 cup sour cream In food processor bowl with metal blade or blender container, combine all ingredients. Cover; process 30 seconds. Refrigerate for several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups. |
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8 oz feta cheese 8 oz cream cheese 2 tbs sour cream 1 clove garlic fresh chives-- cut in 3" pieces fresh basil leaves -- chopped fresh parsley-- chopped fresh thyme -- chopped fresh dill weed-- chopped (optional) Crumble feta cheese into bowl of food processor with chopping blade intact. Mash garlic clove with flat edge of kinfe or in garlic press and add to processor bowl. Add herbs, with chives snipped into 3 inch pieces. No quantities are given for fresh herbs because they should be added to individual taste. To substitute dried herbs, start with approx, 1/2 tsp basil, 1 tbs each of chives and parlsey, and 1/4 tsp ea thyme and dill. Add more of any her, if you wish. Process just until herbs are chopped. Add cream cheese and sour cream. Process until desired consistency, adding more sour cream for a softer spread. Makes about one pint. |
