Date: Thu, 19 Aug 93 10:31:29 +0200
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From: arielle@taronga.com (Stephanie da Silva) AFRICAN RED DIP WITH SHRIMP (ATA SAUCE WITH SHRIMP) =================================================== West African Ata Sauce is based on a homemade red pepper paste, complex with the flavors of many spices. Red Pepper Paste: ----------------- 1/4 cup dry red wine 1 tsp ground red pepper 3/4 tsp salt 1/4 tsp ground ginger 1/8 tsp ground cardamom 1/8 tsp ground coriander 1/8 tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp ground cinnamon 1/8 tsp black pepper 1/8 of a med onion 1 small clove garlic 1/4 cup paprika Sauce: ------ 1 cup chili sauce 12 chilled cooked and peeled shrimp Instructions: ------------- To prepare Red Pepper Paste, process all Paste ingredients except paprika in blender until smooth, scraping sides of blender frequently. Heat paprika in 1-quart saucepan 1 minute. Add spice mixture gradually, stirring until smooth. Heat, stirring occasionally, until hot, about 3 minutes. Cool. To prepare Sauce, mix together chili sauce and only 2 tablespoons Red Pepper Sauce (reserve rest in refrigerator for use at another time). Serve Sauce with chilled cooked shrimp. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
ANCHOVY-GARLIC DIP (BAGNA CAUDA)
================================
Meaning "hot bath," Bagna Cauda is an Italian dish that was
traditionally served steaming hot as a cold-weather meal, with lots of
fresh bread for dipping.
Ingredients:
------------
2 cans (2 oz each) anchovy fillets
1/2 cup margarine or butter, softened
2 cloves garlic, cut into halves
Snipped parsley
Vegetable Dippers (See NOTE)
or Italian bread sticks
Instructions:
-------------
Drain anchovies, reserving 1 tablespoon oil. Process anchovies,
reserved oil, margarine and garlic in blender on medium speed, scraping
sides of blender frequently, about 1 minute. Garnish with parsley.
Serve at room temperature with Vegetable Dippers.
Note:
-----
These can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces, small
whole mushrooms, red or green pepper strips, radishes with stems.
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From: arielle@taronga.com (Stephanie da Silva)
ARTICHOKE DIP
=============
Ingredients:
------------
1 pkg frozen artichoke hearts (10 oz)
1 cup sour cream
1 cup mayonnaise
1/2 cup grated Parmesan cheese
Instructions:
-------------
Preheat oven to 375F. Defrost artichoke hearts and drain. Mix together
sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and
mix thoroughly. Turn into a baking dish and bake until hot and bubbly.
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From: arielle@taronga.com (Stephanie da Silva) AVOCADO AND RAISIN DIP ====================== Ingredients: ------------ 2 avocados, peeled, pitted and chopped 1/2 cup raisins 1/2 cup oil 1/4 cup lime juice 1 tsp sugar 1 tsp salt 1/4 tsp freshly ground pepper Instructions: ------------- Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) BEAN AND GARLIC DIP =================== Ingredients: ------------ 2 cup cooked pinto beans 1/4 cup mayonnaise or salad dressing 1 clove garlic, finely chopped 1 1/2 tsp ground red chiles 1/4 tsp salt Dash pepper Tortilla chips Instructions: ------------- Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: bcj@cyberspace.com (Brett Jones) CAESAR MAYO DIP =============== (Servings: 4) Ingredients: ------------ 2 Anchovy Fillets 1 tsp Dijon Mustard 1/4 tsp Black Pepper 1 tblsp Lemon Juice 1 1/2 cup Mayonnaise 1 tsp Worcestershire Sauce 2 tblsp Parmesan Cheese Instructions: ------------- Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip Suggested Dippers: ------------------ Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas Submitted by Johnna Hartz %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) CLAM CHEESE DIP =============== Ingredients: ------------ 1 8-oz package cream cheese, softened 1/2 cup crumbled bleu cheese 1 tblsp finely chopped green onion 1/4 tsp salt a few drops of hot sauce 1 7 1/2-oz can minced clams. Instructions: ------------- Mix all ingredients except the clams, and beat until smooth. Drain clams and gently stir into chesse mixture. If necessary, a bit of milk or sour cream can be added if the texture is too thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CORN AND WALNUT DIP =================== Ingredients: ------------ 2 pkg (8 oz each) cream cheese, softened 1/4 cup oil 1/4 cup lime juice 1 tblsp ground red chiles 1 tblsp ground cumin 1/2 tsp salt Dash pepper 1 can (8 3/4 oz) whole kernel corn, drained 1 cup chopped walnuts 1 small onion, chopped (about 1/4 C) Instructions: ------------- Beat all ingredients except corn, walnuts and onion in large bowl on medium speed until smooth. Stir in corn, walnuts and onion. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) CURRY DIP ========= Ingredients: ------------ 1 cup mayonnaise 1 1/2 tsp curry powder 1/2 tsp dry mustard 2 tsp lemon juice 1/8 tsp salt Fresh cut vegetables or seafood Instructions: ------------- Blend together mayonnaise, curry powder, mustard, lemon juice and salt. Chill and serve as dip for fresh cut vegetables or seafood, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mcnichom@newton.ccs.tuns.ca (Michelle A McNichol) DILL DIP OR SAUCE ================= Ingredients: ------------ 1 cup (250 mL) sour cream 1 cup (250 mL) mayonaise (or miracle whip or...) 3 cloves chopped garlic 3 (or more) tblsp (45 mL) chopped fresh dill salt to taste ( I use just a pinch) Instructions: ------------- Mix ingredients and let sit hour or more. Enjoy with chips, fresh veggies etc. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) EGGPLANT DIP (BABA GHANNOOJ) ============================ Ingredients: ------------ 1 medium eggplant (about 1 lb) 1 small onion, cut into fourths 1 clove garlic 1/4 cup lemon juice 1 tblsp olive or vegetable oil 1 1/2 tsp salt Vegetable Dippers (See NOTE) Instructions: ------------- Pierce eggplant 3 or 4 times with fork. Bake at 400F until very soft, about 40 minutes. Cool. Pare eggplant and cut into cubes. Process eggplant, onion, garlic, lemon juice, oil and salt in blender on high speed until smooth. Serve with Vegetable Dippers. Note: ----- These can include carrot sticks, cauliflower or broccoli flowerets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) GUACAMOLE DIP ============= Ingredients: ------------ 1 avocado, peeled and seeded 1 tblsp lemon juice 2 tblsp chopped canned green chiles 1/2 cup chopped tomato 2 tblsp mayonnaise 1 tsp salt 1/8 tsp garlic powder 4 drops hot pepper sauce Cooked artichokes, chilled (optional) Instructions: ------------- Puree avocado with lemon juice in blender. In small bowl, combine avocado mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: morrissey@stsci.edu (Janet "Mostly Harmless" Morrissey) HERB CURRY DIP ============== Ingredients: ------------ 1 cup mayonnaise 1 tblsp fresh parsley, chopped 1/2 cup sour cream 1 tblsp onion, grated 1 tsp fines herbs, crushed 1 1/2 tsp lemon juice 1/4 tsp salt 1/2 tsp Worchestershire sauce 1/8 tsp curry powder 2 tsp capers, drained Instructions: ------------- Mix all ingredients together and chill thoroughly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) REFRIED BEAN DIP ================ Ingredients: ------------ 1 (29-oz) can refried beans 1 (4-oz) can chopped ripe olives 1/2 cup minced onion 1/4 cup bottled taco sauce 1 tsp garlic salt 1 1/4 cup shredded cheddar cheese Tortilla chips Instructions: ------------- Combine refried beans, olives, onion, taco sauce, garlic salt and 1 cup cheese. Spoon into 1-quart baking dish and sprinkle with remaining 1/4 cup cheese. Bake at 350F 30 minutes. Serve with tortilla chips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
SOFT CHEESE DIP
===============
Ingredients:
------------
1/4 cup butter or margarine, softened
1/2 lb mild cheddar cheese, shredded
2 tblsp minced parsley
1 1/2 tblsp minced jalapeno chile
1/2 tsp hot pepper sauce
1 tblsp Worcestershire sauce
Instructions:
-------------
Cream butter until light and fluffy. Add cheese, parsley, jalapeno chile,
hot pepper sauce and Worcestershire and beat until smooth.
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From: arielle@taronga.com (Stephanie da Silva) SPICY TUNA DIP ============== Ingredients: ------------ 1 (13-oz) can tuna 1 (6.5-oz) jar or can jalapeno chiles, chopped 1 onion, minced 1/2 cup mayonnaise Chopped cilantro Tortilla chips (optional) Instructions: ------------- Mix tuna with chopped jalapeno chiles and jalapeno liquid. Add onion to tuna mixture. Stir in mayonnaise until consistency is mushy. Sprinkle cilantro on top and serve with tortilla chips, if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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