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| Prep Time: | 10 Minutes |
| Cook Time: | 0 Minutes |
First, please excuse my hand taking up half the picture! I was having a little trouble getting a good photo. This is one of my favorite cold dips, and one of the easiest too! This is a great recipe for a summer BBQ or just for a great snack. Enjoy!
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| Prep Time: | 10 Minutes |
| Cook Time: | 15 Minutes |
Of all the hot crabmeat dips and spreads I have tried over the years, this one is always at the top of the list. I made this for a company Christmas party years ago and it has been a favorite ever since. Be warned: this is so delicious you will want to ma…
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| Prep Time: | 5 Minutes |
| Cook Time: | 0 Minutes |
Dips are prefect for entertaining, and this one will make all your friends and family want to gather at your house! It is simple to prepare and very versatile. Serve it with tostada chips (of course), or even slap it in an omelet, or top a burger or san…
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| Prep Time: | 10 Minutes |
| Cook Time: | 5 Minutes |
I make dips quite a lot at my house, especially when company comes over. This is a simple dip to make, that is not only delicious and healthy but it looks great in the bowl as well.
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| Prep Time: | 10 Minutes |
| Cook Time: | 90 Minutes |
Ohhhh...My weakness.... I love spinach and artichoke dip. In my opinion, the cheesier and gooier (?) the better! I made this for a work party and it fits in my mini crockpot (a little bigger than the "little dipper") perfectly. It went over very well with…
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| Prep Time: | 5 Minutes |
| Cook Time: | 15 Minutes |
These are very simple to make crackers. They are a blank canvas that can take on many flavors. You can make these two ways crispy and crunchy. The only diffrence is how much butter you use. If you use 2 tablespoons they are crunch after they cool. If you…
Para 2 pessoas250 g de folhas de escorcioneira (scorzonera hispanica) * 1 cebola * 3 colheres de sopa de azeite * sal * pimenta preta * 1 copo de iogurte (de preferência turco ou grego) * 2 dentes de alhoLave a escorcioneira e corte os talos e os ve (read full article)
Esta é uma receita típica das províncias contíguas de Burdur e Isparta, localizadas no sudoeste da Turquia.Para 2 pessoas300 g de espinafres * 3-4 colheres de sopa de bulgur de grão fino * 2 colheres de sopa de azeite * 1 colher de café de pime (read full article)
Para 2-3 pessoas500 g de espinafres * 150 g de carne de vaca ou vitela picada * 1 cebola * 4 colheres de sopa de azeite * 1 dente de alho * 2 colheres de sopa de pasta de tomate * 2 colheres de sopa de arroz * sal * pimenta pretaDip de iogurte com al (read full article)
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