|by Helen Kowtaluk|
A textbook of food preparation discussing such basics as meal planning, recipes, equipment, appliances, and cooking techniques.
Results 1 - 10 of 10 for crudite dips
Makes about 1 1/2 cups. In a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce until well mixed. On ...
Wrap carrot, celery, ... wax paper over dip to prevent discoloring. ... use low sodium peanut butter). 230 calories, 9 g fat, 0 cholesterol, 71 mg sodium.
Combine first 7 ... the cabbage. Spoon dip into the cavity ... Depending on the size of the cabbage, you may need to double the dip recipe. Serve with snow peas.
1. Combine all the dip ingredients and blend well. Refrigerate at least one hour. 2. Serve with raw vegetables as an hors d'oeuvre.
Combine all ingredients, stirring well. Serve with an assortment of carrot sticks, celery sticks, cucumber slices, cauliflower and broccoli ...
Combine first 9 ingredients in large bowl and mash with fork until slightly chunky. Serve with crudites and/or tortilla chips.
Combine all ingredients except crudites in medium bowl and mix well. Cover and refrigerate overnight. Serve with assorted crudites.
Preheat oven to ... all ingredients except crudites and turn into ... bubbly, about 30 minutes. (In microwave it takes 2 to 3 minutes, turned once.) Serves 8.
Cream butter and ... remaining ingredients except crudites. Chill 2 ... tomatoes, cucumbers, mushrooms, squash or other vegetables you like. Makes 2 cups.
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