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    You are in: Home / Cookbooks / DIP IT
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    33 recipes in

    DIP IT

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    This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

    Recipe #67570

    We love this Queso! Recipe comes from one of my favorite cookbooks, "The Texas Experience." Especially good to make ahead and freeze in small amounts or in large amount for a party. You can keep warm in a small crockpot. I would think you could add sausage or ground beef although we eat it without added meat. I am guessing on number of servings and time to make as I have never paid attention when I have made this.

    Recipe #334351

    Goes great with tortilla chips or vegetable sticks. It's good with those Fritos "Scoops", too.

    Recipe #38564

    I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.

    Recipe #79116

    We had this at a potluck and it was so good we all asked for the recipe. It is so easy to make too. Just throw it all in the crock-pot while I get everything else ready for entertaining, serve with some bread and crackers and it is done. The slow cooker keeps it nice and warm so I serve it right from there.

    Recipe #189869

    3 Reviews |  By Demandy

    Inspiration for this one comes from Bumblebee on Allrecipes, but I have modified it to my tastes, and brought down the calories a bit. I like to make this for Super Bowl parties, it is filling and addictive.

    Recipe #169885

    From www.TopSecretRecipes.com 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

    This dipping oil is wonderful with a crusty french bread. I got this recipe from our local paper.

    Recipe #196850

    Update: My recipe was just published in the Taste of Home Holidays & Celebrations 2011 Cookbook. Tangy & creamy, this artichoke dip boasts the colorful addition of sun-dried tomatoes. Serve with plain or multi-grain baked tortilla chips. Developed for Ready Set Cook #11 - January 2008 Update 2/27/2013: Thanks to Racrgal for a really productive conversation regarding making this recipe in advance. That led me to run a series of tests. *I made four versions and found that it can be made a day in advance and refrigerated before baking, or made months in advance; frozen and then thawed before baking. Both oil-packed and dry-packed sun-dried tomatoes were tested to make sure the oil did not cause bleeding during thawing.

    Recipe #283084

    15 minutes to prepare 2 hours to chill. Serve with crackers.

    Recipe #16605

    3 Reviews |  By JuliJ

    What makes this shrimp dip different from the others posted is the inclusion of shredded mozzarella cheese. Great with Ritz!

    Recipe #224252

    One of my favorite brew pubs in Boulder, Colorado! They were nice enough to share this recipe with me after I bothered them for it for about 5 years. Serve this dip with fresh tortilla chips and your favorite craft beer.

    Recipe #128550

    This is made with fresh spinach, tomatoes, and jalapenos. Really cheesy and different!

    Recipe #168886

    Consistently eaten by the batchful, this dip is meant to be shared. Super easy & very very tasty - the spiciness depends on how much spice you add. I like to serve this with white tortilla chips and strips of sweet bell peppers (the colors look nice together). This recipe is adapted slightly from Lean & Lovin' It! by Don Mauer.

    Recipe #182069

    From www.TopSecretRecipes.com Copycat of Olive Garden's Bruschetta dip.

    Recipe #233880

    This goes great on pitas or Lavash, chicken or fresh vegetables. Yum! I was trying to find a substitute for Trader Joe's Spicy Feta Dip because my family will no longer buy it because it contains canola oil. This is not as thick and clumpy due to the fact I put it in the blender. I'll try to give the closest measurements I can because I made it by just throwing things into the blender.

    Recipe #218215

    Buffalo, NY makes the best chicken wings. This dip tastes exactly like chicken wings because Frank's Red Hot Sauce is the source for the flavor. I found this recipe on-line and haven't found another one since that is as good. Enjoy.

    Recipe #98756

    8 Reviews |  By Mirj

    This is based on one of my favorite Claudia Rodan recipes. You need good feta cheese for this. Serve with pita bread to dip in.

    Recipe #16571

    Fresh and fast, this delightful recipe came to me some years back from a cookbook entitled, well, "Fresh and Fast". Because you are working with fresh herbs, feel free to experiment with whatever you are able to get the freshest. This spread has a nice, light feel and taste, and beats dip-in-a-can any day of the week.

    Recipe #204439

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