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dips

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My mom got this recipe from a coworker and it is so good and so easy to make. I could eat an entire loaf of bread with it. Measurements are flexible.

Recipe #215517

A new take on an old classic. Posted by request. I recommend using light mayo and light Breakstone sour cream.

Recipe #119084

4 Reviews |  By Sue Lau

Serve with chopped raw vegetables, or spread on crackers. Makes a great snack!

Recipe #82158

This is a great dip, very easy to prepare and a big hit at parties and get togethers. I get asked for this recipe quite alot...hope you like it! Serve with crackers or fresh veggies.

Recipe #113322

Very delicious quick cheese dip, serve with bread or on top of boiled pasta and bon appetit

Recipe #328803

I recommend using a soft feta, such as Balkan or Macedonian; definitely not Canadian. I most like the flavours of the Balkan yoghurts. If it's too dry, you may want to add a teaspoon or two of olive oil. It really depends on the feta you use.

Recipe #378023

That's right, Earl the cat vouches for this. No, he hasn't tasted it, he just said, "Yeah, sure, go ahead and post it" when I ran it by him. Well, that's not entirely true, he actually just looked at me and nodded. Ok, he slept right through my question, big deal! Feta, sour cream, cumin, scallions...

Recipe #179426

My mom's friend Rhonda told us about this. It is so easy and good! I made it yesterday when some friends came to watch the Auburn game, and it was a hit! The boys ate almost all of it.

Recipe #265146

Recipe found in Toronto Star. Gokhan Gokyilmaz and Su Goral made this three-ingredient dip during an olive oil tasting and lunch at their Toronto home. They served it with fresh bread, arbequina olives, an avocado and tomato salad, and a spicy walnut and feta dip called muhammara. Their Turkish olive oil, Zei, is being sold in Toronto fine food stores. Buy good-quality feta from a cheesemonger and rinse it before crumbling. Posted for ZWT6

Recipe #423490

From Saad Fayed, Feta cheese is most often associated with Greek cooking. However, it is the most popular of cheeses eaten in the Middle East! Feta absorbs the flavors of herbs and spices very well, and has an ideal consistency for many dishes. This dip is served with pita bread wedges or crackers.

Recipe #173514

This recipe was in my recipe box. Don't know where I got it from. Perhaps from a friend or a magazine.

Recipe #246181

1 Reviews |  By Nif

A super easy recipe with 2 of my favourite things - pine nuts and feta! Use crackers, toasted pita wedges or flatbread to dip into this delicious mixture. Enjoy!

Recipe #387658

2 Reviews |  By Zurie

Tessa Kiros is a delightful cook with a Finnish mother and a Greek-Cypriot father. She grew up in South Africa, inheriting Scandinavian dishes from her mother, Greek food from her father's side, cooked in London, and now lives in Tuscany! This delicious mustard recipe is from her colourful cookbook, "Falling Cloudberries". This will keep for a few weeks in a jar in the fridge, and goes with almost everything: meat sandwiches, roast ham, smoked sausages, gravadlax ...

Recipe #309035

13 Reviews |  By Prose

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything!

Recipe #381852

This is yummy - disappears the minute you serve it. Great with crackers.

Recipe #412213

From the "Southern Living Christmas cookbook". I am keeping it here for safe keeping. My family loves Feta cheese so I intend to give this a go soon.

Recipe #328503

A friend made this at a get-together and it quickly disappeared and was on high demand, so she gave me this recipe. Great if you like garlic! (NOTE: This IS a garlic recipe and has a strong garlic taste!)

Recipe #23439

I found this recipe on Obesity Help. These recipes were posted by kaat14. I have not tried these recipe,but I'm posting them for safe keeping.

Recipe #387602

There are literally thousands of chutney recipes for the home cook. Chutney is a wonderful condiment to have at hand, as it livens up red meat dishes, pork and grilled meats, and can be used in barbecue sauces, in sandwich fillings and in ground meats for extra flavour. Here is a simple recipe. Sterilise bottles by washing, then putting on an oven tin in a cold oven. Heat the oven to 325 deg F/160 deg C, and leave the bottles and lids at that temperature for 10 - 15 minutes. And there you have sterile bottles without hassles.

Recipe #301331

I found this on the web and thought that it sounded wonderful.

Recipe #30914

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