Buster has placed a total of 32 MasterCook recipes in this file: Avocado And Raisin Dip Avocado Dip Bacon And Horseradish Dip Balsamic Vinagrette Dip For Bread Balsamic Vinaigrette Dip For Bread Bean And Garlic Dip Blooming Onion  With Dip Cashew Dipping Sauce Corn And Walnut Dip Cucumber Dip For Smoked Fish Dill Weed Dip Dip For Bbq'd Spare Ribs Dip Showmanship Drunken Tuna Dip Garlic Mayonnaise Vegetable Dip Garlic, Cheese, And Nut Dip Garlic-Dill Dip Garlic-Soy Dip For Chicken Jalapeno Dippin' Sauce Jalapeno-Cheese Dip - Texas Style Mexican Dip (Baby Poop Dip) Mojo Vinegreta (Garlic Dip) Onion-Cheese Dip Mix Papaya Mango Relish Seven Layer Dip Sherried Cheddar Cheese Dip Smoked Clam Dip Sun Dried Tomato Dip The Dip - Kit's Warm Blue Cheese Dip Yogurt Dip Yogurt Mint Dip & Pineapple Relish ----------------------------------------------------------- * Exported from MasterCook Buster * Avocado And Raisin Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 each Avocados -- Peeled & Chopped 1/2 Cu Raisins 1/2 Cu Vegetable Oil 1/4 Cu Lime Juice 1 Te Sugar 1 Te Salt 1/4 Te Freshly Ground Pepper Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. Nutr. Assoc. : 62 1230 0 823 0 0 1091 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Avocado Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small Avocados -- peeled, cut up 1 Tomato -- peeled. cut up 1/2 Cu Mayonnaise 1/2 small Onion 2 Ta Lemon Juice 1 Te Worcestershire Sauce 1 Te Salt Place all ingredients in blender; cover. Blend on high until smooth. Cover; chill. Makes 2 cups. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bacon And Horseradish Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cooked bacon -- crumbled 1 tablespoon horseradish 1 cup sour cream 1/4 cup mayonnaise 1 medium onion -- sliced 1 tablespoon parsley Put all ingredients into blender container. Cover, press button 7 for 20 seconds or until smooth. Chill 1 hour. Yield: 1 1/2 cups. NOTES : try on barbecue broiled steaks. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Balsamic Vinagrette Dip For Bread Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup balsamic vinegar 1/2 cup olive oil 40 basil leaves -- cut chiffonade 5 la garlic -- chopped, not -- minced. Mix and serve in large shallow bowel with a fresh, crusty peasant bread torn into chunks for dipping. MC Formatted by Kurt Lucas Recipe from by Kit Anderson on Mar 30, 1998, converted by MC_Buster. NOTES : Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Balsamic Vinaigrette Dip For Bread Recipe By : Serving Size : 0 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup balsamic vinegar 1/2 cup olive oil 40 basil leaves -- cut chiffonade 5 la garlic -- chopped, not -- minced. Mix and serve in large shallow bowel with a fresh, crusty peasant bread torn into chunks for dipping. Recipe by Kit Anderson on Mar 30, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bean And Garlic Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pinto beans -- * see note 1/4 cup mayonnaise 1 centiliter garlic -- minced 1 1/2 teaspoons red chiles -- ground 1/4 teaspoon salt pepper -- to taste * Pinto beans can be home cooked or canned. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. Yield: "2 Cups" Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Blooming Onion  With Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sweet onion -- Texas, vidalia, -- Walla OR Maui water 1 egg -- beaten 2 tablespoons flour 1 cup cracker crumbs or coating mix oil -- for deep frying Select a well-rounded onion. Peel outer skin off. Leave root intact; cut off any hanging roots. Using small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2 inch away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals" will begin to open. Remove onion from hot water and immerse into ice water, to help the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating mix in paper bag, add onion and shake gently to coat. Refrigerate for 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion may be kept for a time in warm oven. The "Outback Steakhouse" serves this with a delicious hot-hot sauce to dunk' in. They also add hot spices to the flour and/or coating mix. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cashew Dipping Sauce Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 3/4 cup water 1 cup cashews 1 tablespoon creamy peanut butter 1 tablespoon rice wine vinegar 1 tablespoon fresh lime juice 2 tablespoons ginger -- fresh, minced 3 tablespoons soy sauce 1 tablespoon red pepper flakes salt and pepper to taste Toast the cashews on a cookie sheet in a 400F oven until golden. Chop cashews. In a small sauce pan, combine sugar and water and bring to a boil over high heat stirring. Remove from heat and add remaining ingredients. NOTES : This sauce is great for dipping skewered grilled shrimp. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Corn And Walnut Dip Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Ou Cream Cheese -- Softened, 2 pk 1/4 Cu Vegetable Oil 1/4 Cu Lime Juice 1 Ta Red Chiles -- Ground 1 Ta Cumin -- Ground 1/2 Te Salt Pepper -- Dash Of 8 3/4 Ou Corn -- Whole Kernel, -- Drained 1 Cu Walnuts -- Chopped 1/4 Cu Onion -- Chopped, 1 small Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. Nutr. Assoc. : 473 0 823 1101 491 0 161 430 1580 999 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cucumber Dip For Smoked Fish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cucumbers 1/2 cup sour creme 3 tablespoons vinegar 3/4 teaspoon crushed dried dill 3 teaspoons chopped chives 1 teaspoon salt 1/8 teaspoon pepper Peel and chop cucumbers. Mix with other ingredients and chill for at least 2 hours. Slice smoked fish thinly. Place a slice of fish on a thin buttered slice of pumpernickel or a crisp cracker. Top with a spoonful of cucumber dip as a canape; or serve in a bowl with a plate of crackers and a plate of dipping-side pieces of smoked fish for do-it-yourself guests. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dill Weed Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hellmann's Mayo 1 cup Sour Cream 1 teaspoon Parsley Flakes 1 teaspoon Minced Onions 1 teaspoon Season Salt 1 teaspoon Dill Weed Mix all ingredients and let stand overnight in refrigerator. Serve with vegetables, crackers, or chips. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dip For Bbq'd Spare Ribs Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sour cream 1 centiliter garlic -- mashed 1/4 teaspoon salt 2 teaspoons paprika 1/8 teaspoon cayenne 1 1/2 tablespoons lemon juice Posted to the BBQ List by Carey Starzinger on Aug 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dip Showmanship Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- No Ingredients To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Drunken Tuna Dip Recipe By : Serving Size : 6 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Brandy 1/4 cup Sour cream 3/4 cup Fresh tuna -- flaked, or 2 teaspoons Green onion -- minced 1/8 teaspoon Hot sauce 1 cup Cream cheese -- softened 1/4 cup Mayonnaise 6 1/2 ounces Tuna -- drained & flaked 1 teaspoon Lemon juice 1/8 teaspoon Salt Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Mayonnaise Vegetable Dip Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Mayonnaise 2 teaspoons Lemon juice 2 teaspoons Vinegar 1 teaspoon Mustard seed 1 teaspoon Worcestershire sauce 1 teaspoon Dill seed 1 teaspoon Chili powder 1/2 teaspoon Louisiana hot sauce 1/2 teaspoon Black pepper 3 centiliters garlic -- pressed for juice Combine all ingredients. Blend well. Refrigerate overnight. Serve with raw vegetables as a dip. From . Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic, Cheese, And Nut Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Garlic Cloves 1/2 cup Cream Cheese -- Softened 1/2 cup Sour Cream 1/4 cup White Onion -- Diced 1 1/2 teaspoons Paprika 1 1/2 teaspoons Curry Powder 1 1/2 teaspoons Chili Powder 1 tablespoon Fresh Dill -- Chopped, OR 1 teaspoon Dried Dill -- Crushed 1 cup Cheddar -- Sharp, Shredded 1/3 cup Walnuts -- Chopped Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic-Dill Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Block of Mori-Nu lite tofu 1/2 cup Yogurt 2 centiliters garlic -- depending on taste, -- (up to 4) 1 teaspoon Dill -- or to taste, (I use -- lots!) Process this for a few seconds until creamy and serve with warm pita or carrots and other veggies. I think it is terrific and very easy. Hope it works for everyone! Also, I was just fortunate to make the mushroom pasta recipe the other day. Kudos to whomever placed that in the archives! My sad boyfriend loved it! Posted to fatfree digest V98 #007 by JHEINEMAN@PILLSBURY.COM on Jan 7, 1998 Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic-Soy Dip For Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 centiliters garlic 2 teaspoons Tabasco sauce 1/8 teaspoon Sugar 1/2 cup Soy sauce 1. Mince garlic; then blend well with remaining ingredients. 2. Serve in a dip dish, with white-cooked or roast chicken. From , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno Dippin' Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Jalapeno peppers -- seeded, chopped 1 cup New Mexican Red peppers diced 2 cups cider vinegar 4 cups sugar 6 ounces liquid fruit pectin In a heavy 2-quart saucepan over high heat, combine the jalapenos, peppers, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Turn off the heat and add the pectin slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Let cool. Separate individual ribs and serve. Source: Grillin' and Chillin' SHOW #GR3615 Posted to the BBQ List by muddy@ibm.net on Apr 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeno-Cheese Dip - Texas Style Recipe By : Serving Size : 10 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint mayonnaise chips or dippers 5 green pickled jalapenos 1 medium or large onion 1 pound processed cheese -- (Velveeta) For variety, pickled carrots can be substituted for Jalapenos. For different effects, additional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. Use blender to liquefy jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. Recipe by Jim Anderson on Mar 23, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mexican Dip (Baby Poop Dip) Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cream cheese 15 ounces chili -- no beans 4 ounces chilies 2 ounces cheddar cheese -- shredded Mix the first three ingredients and microwave until hot. Sprinkle some Cheddar Cheese on top and microwave again until cheese is melted. Works just as well in the oven. Serve with tortilla chips. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mojo Vinegreta (Garlic Dip) Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 centiliters garlic -- up To 6 1 teaspoon Salt 1/3 cup Sour orange juice or equal parts of fresh lime, lemon, and sweet orange juice Salt and freshly ground black pepper to taste 1 cup pure Spanish olive oil 1. In a mortar, mash the garlic with the salt until a smooth paste is formed. In a food processor fitted with a steel blade, combine the garlic paste, citrus juice, and salt and pepper. With the motor running, add the oil very slowly, processing until smooth. Remove any pieces that aren't processed. (Alternatively, the ingredients can be mashed together in a mortar.) 2. Cover and refrigerate, and bring to room temperature when ready to use. Mojo Vinegreta will keep about 1 week refrigerated. Makes 1 1/4 cups Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) MOJO VINEGRETA Garlic Dip File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #075001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Onion-Cheese Dip Mix Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Instant Minced Onion 1/2 teaspoon Instant Beef Bouillon 1 tablespoon Grated Parmesan Cheese 1/4 teaspoon Garlic Salt Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix. Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Papaya Mango Relish Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Serrano chiles -- minced 1 Juice of 2 limes 2 tablespoons Fresh cilantro -- minced 1/2 cup Firm mango -- diced OR 3 Habaneros -- minced 2 tablespoons Olive oil 1 Garlic clove -- minced 1/2 cup Papaya -- diced Combine the chiles, lime juice, olive oil, cilantro, and garlic to make a marinade. Toss the diced fruit in the mixture and allow to sit for at least an hour to blend the flavors. Chile Pepper Magazine Posted by WILLIAM HALL, Prodigy ID# JFBV53A. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Seven Layer Dip Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can refried beans 1/3 cup salsa 1/2 cup tomato -- chopped 1/2 cup onion -- chopped 1/3 cup jalapeno -- sliced 1/3 cup black olives -- sliced 8 ounces cheddar cheese -- shredded 10 ounces sour cream 1/2 tablespoon chili powder Put refried beans and salsa in a non-stick frying pan and heat and stir until creamy. Spread bean mixture evenly in the bottom of a non-aluminum serving dish. Top with tomatoes, onions, black olives and Jalapeno peppers in layers. Spread sour cream evenly on top, being careful not to disturb bottom ingredients ( it helps to let sour cream warm to room temperature before using). Top entire dish with cheese and sprinkle with chili powder. Serve with your favorite nacho chips. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sherried Cheddar Cheese Dip Recipe By : Serving Size : 4 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cheddar -- sharp, shredded 1/2 cup sour cream 1/2 teaspoon hot sauce 1/4 teaspoon garlic powder 1 tablespoon sherry 1 tablespoon jalapeno pepper -- chopped Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Clam Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ha smoked clams -- minced 1/2 pound cream cheese milk 1 dash nuoc nam 1 roasted red chile pepper -- minced Mix cream cheese with milk to get "dip" consistency. Mix in remaining ingredients. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Sun Dried Tomato Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Sun-Dried Tomatoes -- Dry (Not In Oil) 2 cups Water 10 medium Cloves Garlic -- Peeled 1 1/2 teaspoons Oregano -- Dried 1 1/2 teaspoons Thyme -- Dried 1 1/4 cups Olive Oil 1/4 cup Vegetable Oil MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1-1/2-quart souffle dish. Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes. Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD: FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. Source: Party Food by Barbara Kafka Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * The Dip - Kit's Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise 2 cups cooked -- (smoked) chicken,, -- chopped 1 cup Parmesan cheese 4 centiliters garlic -- minced 4 chipotles -- reconstituted if -- dried o -- canned, minced, use 1 can artichoke hearts -- (14 oz), drained and -- minced Mix and pour into pie plate. Bake at 350F for 25 minutes. Serve with STURDY tortilla chips. Posted to BBQ List by Kit Anderson on Jan 11, 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Warm Blue Cheese Dip Recipe By : Serving Size : 16 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 each Bacon slices -- chopped 2 each Garlic cloves -- minced 1 package 8 oz cream cheese -- room temp 1/4 cup Half and Half 3 ounces Blue cheese -- chopped 2 tablespoons Fresh chives -- chopped 2 tablespoons Smoked almonds -- chopped Chop bacon and cook in skillet until almost crisp. Drain excess fat from skillet, add minced garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth and blend in Half and Half. Mix bacon mixture with blue cheese and chives. Put into a 2 cup ovenproof baking dish, cover with foil, and bake about 45 minutes. Sprinkle with chopped smoked almonds and serve with crackers, bread and/or vegetables. Makes about 1-2/3 cups. Jeff Viets Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yogurt Dip Recipe By : Serving Size : 1 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ou Plain Yogurt 1/2 Cu Shredded cucumber -- drained 1/3 Te Dill weed Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. Nutr. Assoc. : 1671 490 507 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Yogurt Mint Dip & Pineapple Relish Recipe By : Serving Size : 8 Preparation Time : Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Fresh Pineapple Chunks 1/2 cup Fresh Mint Leaves 1 tablespoon Coarse-Grained Mustard 1/2 cup Plain Low Fat Yogurt 2 tablespoons Fresh Chopped Mint 1 tablespoon Honey 1 teaspoon Grated Orange Rind Fresh Mint Sprigs Relish: Combine Pineapple, Mint Leaves & Mustard. Process Until Well Blended. (8 Cal. Per 1 T.) Dip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T.) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -