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    You are in: Home / Cookbooks / Dips for Melody
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    26 recipes in

    Dips for Melody

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    I LOVE spinach dip! Healthy alternative and fun way to eat tofu. I was going to make this today before posting this, but ran out of time. I'll give an update once I make it which if I can help it should be very soon! This is another one of my new recipes from Neva & Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. Cooking time does not include time needed for dip to chill which is 2-3 hours. Update: I know honey isn't vegan which is why I listed or sugar, but I personally don't mind using honey. So, if you want this meal to completely vegan for you, don't use honey. I did try this today and was happy to get that taste I'd been missing. :)

    Recipe #247994

    This unusual combo of beets, walnuts and prunes makes a gorgeous and easy salad which keeps well in the fridge for quite a while. Serve it w/ any meat or poultry dish, or in a buffet w/ other dips and salads. The color is vivid magenta!

    Recipe #104882

    My 13-going-on-35 year old son tasted this at a friend's house and actually ASKED me to make salad!! Can you imagine?? Me either. I immediately called the friend's mom and got this recipe. Hope it gets your teens to eat salad too.

    Recipe #148138

    A mild, easy, pleasant guac-style salad. Lends itself to endless variations.

    Recipe #151204

    Another great salad idea from my friend, Alla. This is the perfect recipe when you have about 5 seconds to make up a salad and no dressing on hand. ALL MEASUREMENTS HERE ARE APPROXIMATE. Adjust to your taste. This dressing goes on a huge array of green salads; experiment freely with this. It is also a good way to use up that leftover pickle juice which some of us feel guilty just tossing down the sink. (My husband will drink the stuff straight, but the mere thought of that, well...)

    Recipe #167054

    This is a variation on a recipe I saw in Allrecipes.com. Let me know what you think. If you don't want one so kicky, add an extra can of corn.

    Recipe #188679

    Found on a commercial garlic grower's website on the internet: "All of the Greek restaurants serve a dark, crusty bread with a garlic dip they call Skordalia. It's a very simple and economical dish. Even people who wouldn't think they would like garlic will like this. For years we'd go down there and hit all the clubs. We could never find out what was in it. We'd go home and we thought: "There must be yogurt in it", but we could never really get it. Finally one day we went into Stacy's Restaurant and it turned out that Julie Stacy had and gave us the recipe:"

    Recipe #29583

    From Canadian Living Cooks. Great with crudites, pita wedges, chips.. the possiblities are endless!

    Recipe #75748

    4 Reviews |  By Karen67

    I just love the flavor of mild curry powder, and this makes a great dip for chips or raw vegetables. The recipe only makes 1/2 cup, so increase the quantity if you are planning to make this for a crowd.

    Recipe #217835

    Tzatziki can be used as a dip or as a sauce over rice, veggies, baked potatoes, or gyro sandwiches. The recipe comes from channel 10 TV.

    Recipe #55337

    A quick and easy no fuss vegetable dip with a little zing! Can be made in advance.

    Recipe #41632

    5 Reviews |  By Mirj

    This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

    Recipe #13428

    16 Reviews |  By Rita~

    A great party starter is this appetizer very flexible you can use navy beans or Great Northerns. Optional ingredients may include sun dried tomatoes, toasted nuts, black or green olive. This would be great for a sandwich spread!

    Recipe #140369

    6 Reviews |  By Geema

    If you love hummus, you will enjoy this version very much. If you don't love hummus, you will still enjoy this sweet, savory dip/spread because the flavor of the roasted onions, peppers and eggplant shines through. You can make this dip ahead of time as it keeps well for several days in the refrigerator, but please bring it to room temperature or warm slightly before serving with pita chips or as a wonderful sandwich spread.

    Recipe #131998

    8 Reviews |  By Rita~

    It's a low fat version of a classic! Do be sure to squeeze liquid from spinach.

    Recipe #61368

    Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats.

    Recipe #46178

    13 Reviews |  By najwa

    Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good!

    Recipe #18236

    Another recipe from my wonderful Mama. This flavour combination might seem a little strange (hence the name) but its really tasty. Try it!

    Recipe #65593

    This is a wonderful guac recipe. My mom gave this to me; she had xeroxed it from what looks like maybe Taste of Home magazine. It is great! And definitely spicy. If you need more spice, add some hot sauce. I don't think you'll need it, though :-)

    Recipe #36401

    20 Reviews |  By Mirj

    This is very simple and just as impressive. I've posted the full-fat version, but you can make this lower fat by using a low fat cream cheese and a low fat/no fat mayo. You can make this up to 48 hours in advance and it will taste great, just give it a stir before serving.

    Recipe #29455

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