Dip

M

Mackenzie goes BLEHHHH

New member
One of my favorite dips, is queso fresco mixed with chipotle in a food
processor, but I was out of queso fresco, so I used cream cheese that
was room temperature . It tastes pretty good, even good enough for the
Super Bowl. I record it so I can watch the commercials. My
hairdresser's daughter is doing an Axe commercial, so I can't miss that.

Becca
 
On Feb 4, 4:52?pm, Ema Nymton wrote:

I make dip for potato chips with nothing but cream cheese, cream (or
half&half), fresh pressed garlic and a little salt. It's great.


Axe products are repulsive smelling.

--Bryan
 
On Fri, 4 Feb 2011 15:37:50 -0800 (PST), Bryan
wrote:

You're not going to eat it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 4 Feb 2011 15:37:50 -0800 (PST), Bryan
arranged random neurons and said:


My late MIL made a spread for Scandinavian flatbread that was simply 8
ounces of cream cheese, softened, roughly 3 +/- tablespoons grated
onion and a chicken bouillon cube dissolved in a couple of tablespoons
of hot water; combine well and serve. Tasty.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"
 
On 2/5/2011 3:10 PM, Terry Pulliam Burd wrote:

That recipe sounds good. I looked on Greek websites for pita bread
recipes, and all they mention is buying it from the store. I would
rather make it myself, maybe not all the time, but at least sometimes.

Becca
 
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