|Williams-Sonoma Essentials of Baking|
|by Elinor Klivans|
Like its cousin, Essentials of Grilling, Williams-Sonoma Essentials of Baking is the ultimate sourcebook for the modern home baker.
1 - 10 of 34 for spanish dip
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This can be ... layer, spread bean dip to 1/2-inch thickness. ... Garnish with green onions. Serve with tortilla chips, crackers, and crisp vegetable strips.
Mix together. The longer it sits the better it tastes. Refrigerate a couple of days. Serve with Doritos.
Layer in 9"x13" ... Sprinkle on cheeses. Add black olive halves to decorate top of dish. Serve with Tortilla chips (heated if preferred). Do not heat dip.
Cream butter until ... dressing; fold in olives; chill. Spoon into small dip bowls. Serve with crisp carrot and celery sticks or crackers. Makes about 2 cups.
Mix bean dip and refried beans ... tomatoes layer on top. Sprinkle 4-5 chopped green onions on top. Allow to stand to blend flavors. Serve with taco chips.
With electric blender ... just until smooth, over beating will make dip runny. Blend in remaining ingredients. Chill. For extra tang serve with corn chips.
Layer in order. ... until cheese is melted and hot, cool slightly. Spread sour cream, avocado, top with olives and onion. Use as a dip for tortilla chips.
Cook ground beef. Add Spanish rice. Into baking ... cheese. Spread guacamole dip over that and ... Exchanges: Meat - 3; bread 2 1/2; vegetable - 1/2; fat - 5.
Place black beans ... with plastic wrap. Refrigerate overnight. Before serving let bowl sit at room temperature 45 minutes. Serve with dip chips and enjoy.
Bake chicken and ... Take the spice out for the kids. Substitute nacho cheese dip for Cheese Whiz and substitute Ro-tel for another can of diced tomatoes.
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