|Flavours of Byzantium (None)|
|by Andrew Dalby|
This is a study of the food that was eaten at the court of the Eastern Roman Empire at Constantinople in the Middle Ages.
31 - 40 of 1,110 for cheese dip
Place all ingredients ... cover top of dip with wax paper ... approximately 5 cups of dip. Serve dip with favorite crackers, carrots sticks, and celery.
Brown sausage in frying pan. Drain grease. Cut Velveeta into one-inch cubes. Place in Crockpot or large stockpot with all other ingredients. Allow to ...
Place all ingredients in bowl; mix thoroughly. Chill 24 hours. This is sold in local Kroger's and is very expensive. Recipe was published. It is ...
Gently combine all ... made several days in advance. This particular recipe does not require baking, as in other Jarlesberg dip recipes. It is excellent.
Melt butter in ... warm with bleu cheese dipping sauce. In ... the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time.
Whip cream cheese with milk and lemon juice. Blend in remaining ingredients. Cut fruit into bite-sized pieces and serve with dip.
Combine all ingredients in double boiler. Cook until cheese is melted and ... taco chips. This dip is a great ... hamburger party for a different change of pace.
In large bowl beat cream cheese until smooth and ... sour cream, bean dip, taco seasonings ... made the night before, do not add onions until ready to bake.
Combine cream cheese, sour cream, ... Swiss cheese, cheese dip mixture, one 3 ... seems too thick, stir in a little milk (about 2 tablespoons). Makes 3 cups.
1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl. 2. Put in refrigerator for 1/2 hour. 3. Serve with raw veggies. Dip and enjoy.
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