Thursday, June 25, 2009

You dip! The recipes.

This week I am presenting to you three, yes three, super easy dips.

Tomato Basil Dip
6 dry-packed sun-dried tomatoes, cut in half
1/4 cup hot water
1 cup ricotta (Can you say Ricotta without sounding like the Ricola commercial?)
1/4 cup firmly packed chopped fresh basil or
2 tsps dried basil

Soften the 'maters by placing them in a single layer in a shallow dish and cover with the hot water. Let stand at least 10 minutes. Using kitchen scissors, cut 'maters into small pieces.
Combine ricotta and sour cream, add basil and 'maters. If dip is too thick you can stir in 1 tbsp f water. Cover and refrigerate until ready to serve.

Cucumber-Dill Dip
1 large cuke, peeled, seeded and coarsely chopped
1/2 tsp salt
1 cup sour cream
1/4 cup fresh dillweed or 1 tbsp of dried dillweed
1 tsp prepared horseyradish (optional, if you are brave)

Toss the cukes with salt and let stand for 15 minutes. Rinse and drain the cukes and pat dry with paper towels.
Using a blender or food processor, process sour cream and cukes until smooth. Add in dillweed and horseyradish. Stir well and chill until ready to serve.

Cheddar-Bacon Dip
1 cup shredded Cheddar
1 cup sour cream
1/4-1/3 cup milk
6 slices of cook bacon, crumbed

In blender or food processor, process the cheese and sour cream until well blended. Continue processing and add milk, a little at a time, until the mixture is smooth and creamy and dippable. Let stand at room temperature for 1 hour before serving.




I'm no dip.

I might have married one though.

Might have?? ;)


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