|Food of Portugal|
|by Jean Anderson|
An extensive bilingual glossary explains, defines, and describesPortuguese food, wine, cooking, and restaurant terms.
Tip: Try cucumber dip for more results.
Results 1 - 10 of 21 for tomato cucumber dip
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Mix yogurt with spices in a bowl. Add diced cucumber, tomatoes, mix with mint leaves. Keep refrigerated until serving time.
Combine all ingredients ... chilled. Note: The dip can be made ... refrigerated, tightly covered with plastic wrap. Stir before serving. Makes 1 1/4 cup.
Heat oven to ... hummus. Top with tomato, olives, chopped cucumber, feta cheese ... Top with sliced cucumber and red bell pepper. Serve with pita wedges.
Combine all of the above ingredients in a small bowl and blend well. Place in a serving bowl and chill. Dip makes 1 1/2 pints.
Spread the 3 ... Onion or regular dip and the mayonnaise. ... sit in the refrigerator for about 1/2 hour. Cut into squares or slices. Serve cold. Enjoy!
Break cauliflower into ... chilled. Serve with fresh vegetables. Makes 1 1/2 cups. Note: Dip may be refrigerated only up to 8 hours or flavor is too intense.
In shallow dish ... salt and pepper. Dip vegetables, one slice ... clove garlic, crushed. Using wire whisk or fork, beat well to blend. Makes about 3/4 cup.
Run garlic through ... thoroughly and add tomato pulp, crabmeat and ... separated leaves, petal fashion, on platter with crabmeat dip in center and serve.
Press chopped tomato and cucumber between paper towels ... with the next 6 ingredients. Cover and chill until 1/2 hour before serving. Makes 1 1/2 cups dip.
Result Page: 1
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