|Mary Berry's New Aga Cookbook|
|by Mary Berry|
Mary Berry, queen of cooking on the range, has written the first cookbook to bring Aga cookery up to date.
Results 1 - 10 of 11 for bagel dip
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Mix mayonnaise, sour cream, and garlic. Cut corned beef into small pieces and mix in. Cut bagels into bite-size pieces.
Mix sour cream and cream cheese until creamy. Blend in horseradish, blend in corn beef. Refrigerate. Break up bagels and serve with dip.
Mix all ingredients together and chill. Serve with torn up honey wheat bagels.
Mix together all ingredients and let sit for about an hour to let the flavor soak in. Cut up the bagels into little pieces for dipping.
Mix together; refrigerate ... before serving. Serve with the cut-up bagels. Very important to use Hellmann's mayonnaise - the taste won't be the same if not.
Mix all together and refrigerate for 24 hours. Arrange on a tray with cut up rye or wheat bagels and enjoy.
Drain artichokes, wash/rinse. ... and dried. Mix all together. Put in casserole. Bake uncovered at 350 degrees until brown. Serve warm with bagel chips.
Mix all together. ... Fill bread with dip. Wrap in ... Bake at 350 degrees for 1 hour or until hot. Done when inside is hot. Dip bagel pieces in dip. Enjoy.
Mix sour cream, ... add to mixture. Cut onion bagels into bite-size pieces and dip into mixture or cut bagels in quarters and spread mixture on top. Eat.
Gently combine all ... serving. Serve with cracker/bagel chips, etc. (New ... does not require baking, as in other Jarlesberg dip recipes. It is excellent.
Result Page: 1
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