A favorite at all of our gatherings. They are usually the first thing on the table to disappear. If made ahead and placed in the fridge or freezer, you may want to thin the sauce out a bit. I find a tablespoon or two of water does the trick very nicely.
FLAVOR GALORE! Great for parties or serve for Super Bowl event. Watch out -- this dip is ADDICTIVE! Great served on Triscuits Thin Crisps, Club or Ritz crackers. If you want more zing or bite increase garlic powder or hot pepper sauce. For best results do not exceed amount of butter or mayonnaise. A good inexpensive dip for parties and you may want to double the recipe for a party. Oh Man, this is good!!!
Very good and easy to make. I eat it with carrot sticks, celery sticks, green bell pepper strips, cherry tomatoes and/or cucumber slices. I myself make this with light rather than nonfat Miracle Whip or mayo, because I don't like nonfat, which to my mind tastes quite different--however, if you don't mind the taste of nonfat, go for it!
Great for entertaining as they can be made in advance, refrigerated for a few days and re-heat really well. Also fabulous for hiding vegies in to give to the kids, they just love them. The "flavour" (Onion, Bacon) ingredients can be substituted for just about anything. (eg. Tomato and Spinach or Salmon and Chives) and My Sewing teacher gave me this recipe a year ago, I use it all the time.
I'm not a "measurer", so I used to bring all my stuff to someone's house to make these by request to show them how to make them. I FINALLY wrote it down! DH said they are right on, but he liked a bit more salt. So that part is up to you. I liked them as is...here is my "infamous", lol, recipe. Glad I finally actually wrote it down, and happy to share with you all! ENJOY!!! Remember, they are really good hot, but....omg...they are sooooo addictive warm/room temp.!!!! They need NO dipping sauce whatsoever! Just plain ol' good!
From the kitchen of Leanne Ely author of "Saving Dinner." Measurements are approximate and cooking time and servings depends on the size of your muffin tin cups and of course the size and appetite of who you are serving. This is a great and easy idea and I'm sure there could be many variations; different types of cheese, a little garlic, maybe some crumbled bacon, etc.
A lovely appetiser that goes great with an assortment of dips and spreads. The ricotta should be bought in a wedge by weight from your delicatessen. Don't buy the ricotta packaged in tubs or paper as it is not suitable for this recipe.
My guacamole is very free-form, but here are the basics: Figure about 1/2 large avocado per person. I don't care whether I'm using Haas or regular avocados - some people do. Pick ones that give to mild pressure but are not mushy. If you can't find any that are ripe, get hard ones and keep them in a paper bag for a couple of days until they ripen.
This is a yummy favourite of mine to serve as part of pre-dinner munchies, or as a snack to a group of friends (it also doubles well). I found it many years ago in Out of This World CookBook II. Credit for the recipe goes to Virginia Prentice.
My favorite salmon spread! Great for buffets, potlucks, etc. Serve with crackers, bagels, or French bread rounds. (Note: Can be made using low or non-fat dairy products). Got this one from a former co-worker. Enjoy!
I use Crispex cereal because it both rice and corn Chex so I only have to buy one box to make the mix. I also have increased the 'sauce' by about 50% compared to the original Chex Mix recipe for a little added zip. We have come to prefer double seasoning. Those amounts are in the parenthesis.