|First You Take a Leek|
|by Virginia Carroll|
Filled with personal anecdotes and humour, this little cookbook, first published in 1969, contains not only wonderful recipes, such as Potato-Leek...
1 - 10 of 52 for leek dip
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Chop green onions and water chestnuts in food processor. Add remaining ingredients. Refrigerate overnight. Hollow out a round loaf of sourdough ...
Mix all ingredients. Put into hollowed out extra sour French bread (round). Use bread cubes leftover for dipping. Filling may be made the day before ...
Place all ingredients in a food processor or blender and blend well, adding more milk if necessary to get it to the right consistency for a dip.
Mix well together. Chill several hours. Serve with raw vegetables.
Mix together cream ... hollow out and break into bite size pieces. Serve on tray with dip in hollowed bread and bite size pieces around edges of platter.
In large bowl or food processor fitted with metal blade, combine all ingredients except raw vegetables until blended. Refrigerate until ready to ...
Combine all but ... inch down. Scoop out inside, tear bread into chunks to dip into mixture. Fill cavity of bread with dip, arrange chunks around outside.
Thaw and drain chopped spinach well. Mix ingredients and refrigerate 3 to 4 hours. Spread on tortillas. Roll jelly roll fashion and cut into ...
Cook and drain ... bowl and pour dip in. You can ... or substitute chopped broccoli for the spinach. Serve dip with cracker and/or vegetables for dipping.
In medium bowl, stir together soup mix, sour cream, lemon juice and Tabasco until well blended. Stir in crabmeat, artichokes, cheese and dill. Cover ...
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