How To make Spicy Dip For Vegetables
1/4 c Seedless Raisins
1 c Cottage Cheese; Cream Style
2 tb Vinegar
1/2 ea Onion; Small, Cut Up
1 ts Chili Powder
1/2 ts Curry Powder; To Taste
3/4 ts Salt
1/8 ts Black Pepper; Freshly Ground
DIPPING VEGETABLES:
1 x ;Your Choice Of Veggies
Place raisins in small bowl and cover with hot tap water. Let stand 10 minutes. Meanwhile, in blender container, combine cottage cheese, vinegar, onion, chili powder, curry, salt and pepper. Add drained, soaked raisins. Cover and blend at high speed until smooth and creamy. If necessary, add 1 T water in which raisins were soaked (or plain water) to make good dipping consistency. Serve well chilled with a selection of vegetables, such as cauliflowerets, carrot sticks, blanched green beans, radish roses. broccoli, celery stick, zucchini sticks, or cooked artichokes.
How To make Spicy Dip For Vegetables's Videos
Perfect Yogurt Dip for Veggies/ Pitta/ crackers. #tzatziki #tzatzikisauce
Knorr Spinach Dip Recipe
Learn how to make our famous, crowd-pleasing Knorr Spinach Dip.
Whip up the below ingredients and chill for 2 hours before serving:
1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
1 container (16 oz.) sour cream *
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
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Is this eggplant dip too spicy?
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Is this the most beautiful dip?
Beet hummus recipe:
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Buffalo Chicken Dip
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The greatest dip of all time #vegan #recipe #plantbased #healthyrecipe #healthydiet
????????️????MUHAMMARA. The best dip of all time originating in Syria and Lebanon. Sampled from my friend @danbuettner’s BRAND NEW cookbook, The Blue Zones American Kitchen, out everywhere books are sold.
????RECIPE (from Chef Chris DeBarr, The Blue Zones American Kitchen)
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3/4 cup toasted walnuts
4 red bell peppers, roasted and peeled
1/2 cup roasted garlic
1 tablespoon Aleppo chili pepper
2 tablespoons ground cumin2 teaspoons kosher salt
1 teaspoon white pepper
1/4 cup pomegranate molasses (I used balsamic glaze)1/2 cup extra virgin olive oil (I used 1/4 cup)
1 cup unseasoned breadcrumbs
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In a food processor, pulse the nuts until they are well chopped.
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Add the remaining ingredients and pulse until smooth. Taste and adjust seasonings, as needed.
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Serve with pita bread or flat bread for dipping and scooping.
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