Love Making Tips - Snacks and appetizers | Dips and spreads - [1]

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3 Color Pate

Cook onions and garlic in stock until tender. Add mushrooms and cook
2-3 more minutes or until most of the liquid has evaporated. Cool.
Place in blender with spices and egg stuff and blend.

Wash the spinach, and cook for 2-3 minutes in the pan that cooked the
onions. Steam the cauliflower and carrots; mash them seperately.

Combine spinach, 1/3 mushroom mixture, 1/3 breadcrumbs. Repeat with
cauliflower and carrots, keeping them seperate. (I also add some salt
here; the cauliflower and carrots seem to need it.)

Put the 3 mixtures in the loaf pan(s) in whatever order you want to
see the colored layers. Bake at 350 for 30-40 minutes, until it's
firm. Serve hot or cold.

Notes:
It's vegetarian or vegan pate, depending on how you make it. It's adapted
from the Spinach Torte recipe in the "No Salt No Sugar No Fat Cookbook".

Yield: 2 little loaves (individual loaf pans, I think they're 3x5?).
Double the recipe to make one regular loaf, and bake it for closer to
an hour.

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7 Layer Mexican Dip

Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix this
really well (I used a food processor, but today I am going to use my
mixer). This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.

Next put a layer of well mixed/mushed avacados (you need enough to cover
the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt matter).
I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that everything
else warms up.

Last but not least pull out the chips and dip!

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7 layer Taco Dip

Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

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Almond and Garlic Dip

Trim the crusts from the bread and spread the slices out on a tray to dry for a
bout 24 hours.

In the container of a food processor, place the almonds, garlic, and cooled pot
ato. Process until smooth.

Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se
t aside. Fill a large bowl with cool water. Drop the dried bread into the water
, 1 slice at a time. When it is soaked, squeeze about half the water from the b
read between the palms of your hands. Add the bread to the ingredients in the p
rocessor, alternating with the lemon-juice mixture, and process until smooth. S
ince the skordalia has a tendency to stiffen and become pasty as it chills, the
mixture should be quite loose at this point. Taste and adjust the seasoning. S
crape the mixture into a bowl. Cover and refrigerate for several hours to allow
the flavors to mellow and blend. If the mixture seems too stiff, beat in a lit
tle water before serving.

Yield: about 1 1/2 cups

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Almond Mushroom Pate

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
until tender but not browned. Add tarragon, stir until it is softened. Pour
mixture into a bowl of food processor. Add remaining ingredients. Process
until mixture is smooth. Add cheese if you prefer a more spreadable
consistency. Spoon into a serving bowl. Top with garnish of your choice.
Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one.
Vary the herbs and substitute the vegetables as you wish. Serve with water
crackers, thick slices of crusty French bread, thin slices of whole wheat
bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: -
Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute
1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the
flavor by using other seasonings such as basil, oregano, dillweed, curry
powder, or nutmeg.

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Almond Mushroom Pate

In food processor with metal blade, process onion and garlic with
on-off bursts until coarsely chopped; set aside. Process mushrooms
with on-off bursts until coarsely chopped.

Melt butter in medium skillet; add onion, garlic, mushrooms, salt,
tarragon, and pepper. Cook, stirring occasionally, until most liquid
has evaporated.

Reserve 2/3 cup almonds for garnish. Process remaining almonds
until coarsely chopped. Reserve 2 tablespoons. Process remaining
almonds to form a paste. Add mushroom mixture, sherry and
cream; process until smooth. Add reserved 2 tablespoons chopped
almonds; process with on-off bursts. Cover and chill.

Mound pate on serving plate. Garnish with reserved 2/3 cup
almonds. [Press whole almonds onto surface of mound so that they
are in a vertical position. Mound surface should be more or less
entirely covered with upright almonds.]

Makes about 1-1/2 cups.

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Alpine Avocado Dip

In small bowl, mash avocado. Stir in remaining ingredients (mixture will be lu
mpy). Chill thoroughly to blend flavors.

Serve with assorted chips.

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Amaretto Fruit Dip

You can use instant or cooked pudding. If using cooked pudding, mix pudding mix
with milk and cook over med heat until thickened. Cool. If using instant-mix
pudding with milk and add the rest of the ingredients.
You can use up to 1/3 c of ammaretto if desired. Serve with your favorite
fruits. I use strawberries, cantaloupe, bananas, pineapple, grapes, peaches,
apples, just about anything!

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Ambrosia Fruit Dip

Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill. Makes 2 cups or 8 servings.

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Apple Dip

Mix all ingredients together. Serve with apple wedges.
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Apple Dip 2

Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.
Serve with crackers.

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Apple nut spread

Place Sherry in 1 Quart Glass Measure. Microwave At
High 45 Seconds To 1 Min. OR Until Boiling. Add Apples
& Dates. Cover With Plastic Wrap & Vent. Microwave On
High 4-5 Min. OR Until Tender, Stirring After 2 Min.
Cool Mixture Completely.
Position Knife in Food Processor. Add Apple Mixture.
Process Until Smooth. Place Mixture in A Bowl & Set
Aside. Place Cottage Cheese in Processor & Process
Until Smooth. Add Cream Cheese & Cinnamon; Process
Until Smooth. Add Apple Mixture & Process Until
Smooth. Place Mixture in A Bowl & Stir in Almonds.
Cover & Chill. Serve Spread With Toasted Raisin Bread
OR Apple Slices.

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Apricot raisin spread davis

In a food processor blend together the cream cheese and the jam until the
mixture is smooth; add the raisins and pulse the motor until the mixture is
just combined. Transfer the spread to a ramekin or small decorative bowl
and chill it for 1 hour. Garnish the spread with the walnut halves and
serve it with crackers. Makes about 1 1/2 cups.

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Apricot Cheese Spread

Place apricots in boiling water; allow to stand 10
minutes. Drain thoroughly.

Combine drained apricots and cheese in a food
processor or blender; blend until smooth. Store,
covered, in refrigerator.

Use as an alternative to butter for toast, bagels,
pancakes and waffles. You can substituts any other
dried fruit that you like. You may also want to add
cinnamon, nutmeg or vanilla to taste.

You can also make a savory spread by using sun-dried
tomatoes.

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Apricot cream Cheese Spread

Combine apricots & water in small saucepan. Bring to boil; cover, reduce
heat, and simmer 10 minutes. Drain well.

Beat cream cheese at medium speed with electric mixer, until it's smooth
and fluffy. Stir in the apricots and remaining ingredients.

Serve on crackers. (Also yummy on an English muffin or bagel.)

Yield: About 3 and 1/2 cups.

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Artichoke and Parmesan Dip

Place artichokes, mayo, scallions and garlic in a blender container. Cover
and blend until smooth. Transfer to a medium bowl and stir in the yogurt,
pepper and cheese.

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Artichoke Appetizer

Saute' onions and garlic in artichoke oil; then drain. Mix all ingredients and
spread in greased 8x8" pan. Bake at 325 for 30 min.
Can be baked, frozen and re - heated.

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Artichoke Baskets With Caper Dip

Impress your favorite valentine with these lovely artichoke baskets filled
with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off
stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap
artichokes in plastic wrap and place on microwave safe plate or place in a
microwave safe casserole. Add 1/4 cup water and cover. Place in microwave
and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled
off and base pierces easily with fork

rotate and rearrange halfway through cooking. Let stand 3-5 minutes.

TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper
brine.

TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve
leaves

Carefully remove and discard the choke. Place on small plate. Fill inside
of basket with caper kip and allow some to spill out onto the plate. Chill
until ready to serve. If desired serve with reserved artichoke leaves.
NOTE* If desired, artichokes can be cooked on stove top. Place trimmed
artichokes stem side down in small saucepot just big enough to hold them
snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes
over medium heat until done as above. With tongs, remove from pot; drain.
Makes 2 servings.

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Artichoke Dip 2

Combine equal amounts Parmesan cheese and mayonnaise. Add garlic
powder. Add artichoke hearts and combine with cheese mixture. May be
served cold or heated 10 to 20 minutes in 350F oven or until cheese is
melted (do not heat in microwave). Serve with chips or as a spread on
french bread.

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Artichoke Dip 3

Mix together all ingredients, except 1/4 cup parmesan cheese. Spread in a
8 x 11 inch cake pan. Sprinkle with remaining parmesan cheese. Bake at
350=B0 for about 30 minutes.
Serve it with Ritz crackers.

Variation: Spread on bagel halves and broil until bubbly and golden.

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