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    You are in: Home / Cookbooks / Twice Dipped
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    49 recipes in

    Twice Dipped

    Dips, sauces, marinades, and other liquid accessories.
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    Displaying up to 20 pages of results. To see all results, or register.
    11 Reviews |  By Lennie

    I am not a fast-food fan, but even I'll admit a Big Mac is pretty good. Make them at home with this copycat sauce.

    Recipe #19141

    This is a lovely chutney which our family really enjoys.

    Recipe #82534

    A friend, who is allergic to garlic, liked to get a certain brand of ginger peanut sauce, because it was good, and because she could eat it without fear of dying; always a bonus. It could be hard to get, though, so I came up with a home-made version. I make this with either cashew butter or peanut butter; both are very good although I find the cashew version more digestible. Serve it over steamed veggies and rice, or baked fish or chicken.

    Recipe #90899

    This is a tangy-sweet relish, perfect with those holiday entrees. Sherry, honey, and almonds round out this rich, tasty dish.

    Recipe #107487

    This is a wonderful spread to serve guests. Travels well once it has been chilled in the refrigerator.

    Recipe #166290

    2 Reviews |  By Rita P

    ummm! You can taste the fuzz on the peach. Good served on biscuits, french toast or whatever suits your fancy.

    Recipe #79228

    2 Reviews |  By Debber

    This goes with Recipe #230397 and is also great to serve with trifle or other desserty things instead of straight whipped cream. Excellent poured over fruit salad too.

    Recipe #230378

    2 Reviews |  By Tish

    This garlic-laden mayo is a sauce for people who take to garlic. Use as a sauce or dip for a whole host of cooked and raw vegies, greens, hard cooked eggs and seafood. As an appetizer spread for bread

    Recipe #21302

    This sauce is nice drizzled over grilled shrimp, chicken, beef or pork.

    Recipe #166876

    3 Reviews |  By Bergy

    This Korean sesame seed sauce is served over cooked or raw vegetables. It can be kept in the fridge for several days. It is also an excellent sauce for meat

    Recipe #23944

    7 Reviews |  By Dancer^

    Quick and easy.

    Recipe #118458

    1 Reviews |  By Clara12

    Please feel free to scale the ingredients as you like. I never measure them, when I prepare this delicious spread.

    Recipe #58079

    1 Reviews |  By twissis

    My source for this great recipe is Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination.

    Recipe #183812

    Adapted from a recipe off Recipelink chat room, this is great on bagels, toast, crackers,or even to fill an omelet!

    Recipe #121266

    A schmear is whipped cream cheese. The magic bullet recipe book suggests adding any of the following into the basic mix. Chive, sun dried tomatoes, olive oil, Dill, red onion, scallions, basil or lox. I like this with some cranberry sauce mixed in - about 2 tbsp worth

    Recipe #196440

    Here's a different take on garlic/cheese bread for lovers of black olives. This is a recipe I've tweaked from one I found in a Junior League cookbook.

    Recipe #104267

    Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.

    Recipe #34657

    15 Reviews |  By Derf

    This is so good!! Serve on crackers or on celery pieces, for an appy or as a condiment with meats, or make a toasted crostini of it, topped with parmesan cheese.

    Recipe #34245

    My favorite way to serve this spread is to smear it on lightly toasted bakery-fresh sourdough bread, however, any bread would be delightful. I have not tried using in place of a typical garlic bread spread, but I bet it would be fantastic. I also have not tried it with other herbs, but there's a lot of room for creativity here. All measurements are approximations, and are always adjusted for taste and consistency. This simply made concoction will have everyone thinking you are a culinary genius!

    Recipe #106230

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