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    You are in: Home / Cookbooks / xDips Spreads n Cheeses
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    168 recipes in

    xDips Spreads n Cheeses

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    7 Reviews |  By najwa

    From .. My husband had this at a persian restuarant and loved it. He then searched on Google and found this, so I made it for him .. It's really good! Times are estimated.

    Recipe #35940

    Beans, cheese, guacamole, salsa... how could this recipe possibly be GOOD for someone? It is though and it is absolutely delicious. Full of vibrant colours and flavours, this is sure to be a hit at any get together. No one will be able to tell it is lower in fat than your standard layered nacho dips and before you know it, they dish will be empty and they'll be begging for more! Do yourself a favour and make a big batch. :) This recipe comes from the fantastic dynamic duo from the "Eat, Shrink and Be Merry" tv series. ***note*** cook time is time it takes to chill.

    Recipe #316095

    This is a modification of a Mexican dip recipe that I make. It is a crowd pleaser and I am always asked to bring it to parties.

    Recipe #248123

    1 Reviews |  By Chickee

    A middle eastern style dip great with veggies and grilled bread. Can be prepared 1 day in advance, ganish with fresh chopped parsley.

    Recipe #282320

    This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance

    Recipe #346743

    1 Reviews |  By WeBees

    Bon Appetit magazine-unknown date

    Recipe #338120

    This is a recipe I made years ago from a vegetarian cookbook. It not only tastes great with a slight sweetness from the beets, it also has a beautiful color. The recipe calls for dried chickpeas, but there's no reason you can't use canned ones, though remember you would need a lot more than 8 oz if they're already cooked--!

    Recipe #418477

    From This is a favorite with Italian-style grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, then you are set to dip your bread. YUM YUM! TIP: Chop all spices in small chopper and store them in a small container in the refrigerator, since a little goes a long way -- that way you can have it anytime.

    Recipe #53876

    4 Reviews |  By iewe

    This is a quick and simple black bean dip -- I almost always have this stuff on hand! Can be served either hot or cold. Time listed is just prep time, as cook time will depend on whether you want to chill it or heat it, or eat it right away.

    Recipe #345862

    From 350 Best Vegan Recipes. makes 1 ½ cup – serve with chips or spooned onto baked potatoes

    Recipe #485740

    I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in the fridge for weeks but never ever does in my house. I love it with Triscuits.

    Recipe #109036

    This is a festive looking spread for winter parties.

    Recipe #22547

    Awesome dip!!! Always the first to go at parties. It is also great served in pre-packaged phyllo cups

    Recipe #129556

    Believe it or not, I learned this recipe from a Diabetic cooking class at the local coopertive extension

    Recipe #421500

    We have all had Velveeta/Rotel queso. This smooths it out and takes it up a notch.

    Recipe #478617

    Rich and bright flavored dip.

    Recipe #478610

    This is my very favorite dip for fruit! After 25 years it is still tops in my most asked for, which I love because it is so easy. I really like it with strawberries. I love to make a platter of grapes strawberries bananas cantaloupe, etc. with this dip to serve in the middle. The colors are wonderful, and make it very attractive to serve. This is just awsome!

    Recipe #172097

    From Martha Stewart - Unlike traditional spinach dips, which are built around sour cream, this version gets its luscious texture from pureed part-skim ricotta cheese and fiber-rich cannellini beans.

    Recipe #411162

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