Spread, Dip, Paste and Sauces -

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Spread, Dip, Paste and Sauces

Recipes

Angie’s Barbecue Sauce
¾ cup minced onion 1 cup cider vinegar 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon chilli powder 1 teaspoon hot
Avocado Vegetable Dip
Makes 4 cups 2 large ripe avocados ½ cup each; raw broccoli, cauliflower and celery, finely chopped 2 tbsp. lime or lemon juice 1 (6 oz.) pkg. Italian or Caesar salad dressing mix ¼ tsp.
Baby Carrots And Saffron Aioli
18 baby carrots, peeled and blanched to al’dente 1 cup mayonnaise 1 teaspoon saffron threads 12 garlic cloves Salt and pepper to taste 2 teaspoons lemon
Better Burger Sauce
2 teaspoons red wine vinegar 2 teaspoons sugar 1 cup mayonnaise ½ cup ketchup ⅓ cup sweet pickle relish 1 tablespoon chopped fresh parsley ½ bunch green onions, chopped 2 hard-cooked
Blackberry Barbecue Sauce
½ cup blackberry preserve 1 ½ cups ketchup 2 tbsp. brown sugar ⅛ teaspoon cayenne pepper ¼ tsp. mustard powder 2 tbsp. red wine
Creamy Crab And Artichoke Dip
1 pkg. (8 oz.) cream cheese 1 cup mayonnaise 1 pkg. crabmeat (imitation) 1 can artichoke hearts, drained ¾ cup Parmesan cheese ⅓ cup finely chopped
Grilled Asparagus With Lemon Dip
2 tablespoons olive oil 1 lb asparagus, ends broken off Salt and freshly ground pepper Lemon dip: ¼ cup mayonnaise 1 teaspoon grated lemon rind 2 tablespoons lemon juice Salt and freshly
Hot Dog Sauce
1 tbsp. brown sugar ¼ tsp. paprika 2 tbsp. lemon juice or vinegar 1 large chopped onion ¼ green pepper, chopped 3 lb. ground beef ½ cup oil 1 large can tomato sauce 1 cup catsup/ketchup or
South-Western Dip Bowl
1 x 9 inch round loaf of dark bread 16 ounces grated sharp cheddar cheese 8 ounces cream cheese 8 ounces sour cream ½ cup chopped green onions 1 tsp. Worcestershire sauce 1 can chopped green
The Dip
2 x 8-oz. packages cream cheese, softened 2 cans prepared chilli (with or without beans) 1 large jar salsa (hot or mild, to taste) 2 x 8-oz. packages Monterey jack cheese,