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These three guys strolled into the sea with there umbrellas and Financial times was great!
Folkestone boxing day dip
1. Sauteed onions, apples, raisins and spices + 2. Red lentils = 3. Curried Lentil Dip
I made this dip for the first time for a party with several of Patrick's graduate school cohorts. There are several vegetarians in the group, so I wanted something new and different. The finished dip looks a bit like split pea soup, but has an interestingly tasty flavor. You definitely need to like lentils and curry spices, though! Not for the unadventurous palate!
A classic pose of years past, this guy perfectly executed a number of head dips while I was at the rock.
Our Jalapeno Crab Dip is a party in your mouth! Bursting with flavor and luxuriously creamy, this Crab Dip adds just the right amount of heat to take your party to the next level.
Almost have something I'm happy with. The nut holes are M1.6 sized, but I need to widen the DIP pin holes a bit more for a comfortable fit.
Source github.com/clothbot/makerbot/tree/master/fabjects/Sewable...
Banana pudding and strawberries for breakfast.
I like dipping fruit in pudding. In a pinch I will get pudding cups but I usually just make instant. The key is to use evaporated milk, the skim or low-fat versions are fine. This makes the pudding very thik and creamy and it stays on the fruit.
Dark chocolate with strawberries is perfect.
Tuna Avocado Dip
Ingredients
1 (12 oz.) can drained Chicken of the Sea® Chunk Light Tuna in Spring Water
1 large ripe avocado, peeled and mashed
1 Tablespoon freshly squeezed lemon juice
1 clove garlic, minced
2 teaspoons freshly minced onion
4 drops hot pepper sauce
crackers or fresh cut vegetables (optional)
Directions
In medium bowl, flake Chicken of the Sea® Tuna . Gently fold in remaining ingredients except crackers. Serve with crackers, fresh cut vegetables or use as a sandwich filling. Makes six servings or two servings for sandwiches.
Preparation Time: 10 minutes
Source: Chicken of the Sea
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A slightly altered recipe may have improved this hot artichoke dip.
Normal recipe:
1 can artichoke hearts
1 cup mayonnaise
1 cup parmesan cheese
Drain the artichoke hearts and chop them in a food processor. Mix all ingredients in a 1 quart casserole dish and bake, uncovered, in a 350 degree oven for half an hour or until hot and golden brown on top.
The instructions for the altered recipe are identical, but half a cup of nutritional yeast is substituted for the cheese, and a half teaspoon each (or more to taste) of onion and garlic powder are added. This can be made entirely vegan by using a vegan mayonnaise.