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Archive for the ‘Dips’ Category

1/2 cup dried tomatoes
6 oz cream cheese
4 oz blue cheese
3/4 cup mayonnaise
2/3 cup chopped pecans
1/2 cup fresh basil

Placed dried tomatoes in a small bowl and add enough boiling water to cover them. Let them stand for 30 minutes or until the tomatoes are soft and plump. Drain the tomatoes and chop them. In a separate bowl, combine the cream cheese and blue cheese. Beat with a mixer until smooth. Then stir in the mayo, pecans, tomatoes and basil. Cover and refrigerate. Serve at room temperature with good french bread

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blue cheese fondue

1 tablespoon unsalted butter
1 1/2 teaspoons finely chopped thymE leaves
1 teaspoon minced garlic
2 cups heavy cream
1/2 pund Cambozla blue cheese
1/4 teaspoon freshly ground pepper

In a small pan over medium low heat, cook the butter, thyme, and garlic until the garlic is soft (about 2 minutes). Be careful not t let the garlic brown. Add the cream and raise the heat to medium. Bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fndue pot set over low heat.

Serve with pre-cooked flank steak.

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cranberry butter

1/2 cup dried cranberries
1 cup orange juice
1 cup unsalted butter (at room temp)
5 tablespoons confectioners sugar

In a small saucepan, combine the cranberries and orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine them with the butter and the confectioners sugar. Beat well until combined. Pack into small ramekins and refrigerate until needed.

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Ingredients:
1 pound sharp cheddar cheese, grated
8 ounces Monterey Jack cheese, grated
4 ounces cream cheese
5 ounces bottled pimentos, drained and chopped
1/4 cup mayonnaise
5 tablespoons finely chopped onions
1 tablespoon prepared horseradish
Texas Pete brand hot sauce, Worcestershire sauce, and cayenne, to taste
Directions:
COMBINE cheeses, pimentos, mayonnaise, onions and horseradish with an electric mixer.
Continue mixing until all ingredients are thoroughly combined and mixture is nearly smooth, with some of the texture of the grated cheeses remaining.
Season to taste with Texas Pete, Worcestershire sauce and cayenne.
Store in a covered container in the refrigerator.
Yield: 12 servings

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This isn’t a recipe per se…but, a favorite nonetheless! Taught to me by a friend¬† who lived in Paris with an old french couple. I love dipping fresh plain, steamed asparagus or fresh green beans (still a little crunchy) in this dip.¬†

  • sour cream
  • dijon mustard
  • dill

Mix sour cream and mustard to taste (meaning just take a dollop of sour cream in a small bowl and keep adding mustard, stirring, and tasting until it tastes good to you). Do the same with the dill. (You can also add pepper or lemon juice but I don’t tend to). Fresh dill isn’t required, so I almost always have these 3 ingredients on hand to whip up a little.

And, of course, you can use reduced fat sour cream etc.

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