Snacks & Standbys - Dip Dip Dip and more Dip! (Snacks and Standbys)

Member Name: sweetpea01

Product:	Snacks and Standbys
Date:	01/05/09 (77 review reads)
Rating:

Advantages: Quick and easy to make

Disadvantages: None

I tend to be a constant grazer, at work I tend to graze on fruit or vegetable sticks (how exciting!!) and then by the time I get to work I just fancy something tasty and filling! I go through phases, for weeks and weeks I will snack on the same thing over and over, then I will suddenly go off it and won't eat it for months! At the moment I'm into chips and dip! Or pitta bread and dip!

I've got to say I quite like the new range of dips which supermarkets are bringing out as they are improving the taste and bringing out new varieties. However my mother makes fantastic homemade dips, generally when she is holding a party. So I have stolen her recipe bible and now I create them alot! They are easy to refigerate and eat as and when!

I'm listing four of my favourite dips/ snacks as I think they are great and suitable for all tastes!

Cream Cheese & Garlic Dip With Pita Toasts Recipe

Ingredients:

8 oz low-calorie cream cheese
2 tbsp low calorie mayonnaise
1 juice of 1/2 lemon
3 large garlic cloves -- pressed
1/4 small onion -- finely minced
1 tsp dried dill
1 tsp salt
1 tabasco sauce -- to taste
1 red bell pepper
3 large rounds
1 tsp garlic powder

Pita:

1 whole-wheat pita bread

Method:

In a small bowl, mix together cream cheese, mayonnaise, lemon juice,
garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut
top off bell pepper and remove seeds. Spoon dip into hollowed-out
bell pepper, cover with plastic wrap, and chill while you make the
pita toasts.

Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast
until crisp, then open each wedge and dust inside lightly with garlic
powder. Then arrange on a platter with dip.

Makes 12 wedges.

Dill Dip In Rye Bread Recipe

Ingredients:

1 cup mayonnaise
1 cup sour cream
2 tbsp dill
2 tbsp onion flakes - or equivalant use real onions
2 tbsp dry parsley

Prep:

Start the day before, or atleast early in the day to serve in the
evening. The dry ingredients need time to soften, and get friendly.
Mix all ingredients and refrigerate over night.

Carve out the bread to make a bowl, saving the bread to dip into the
sauce.

When ready to serve, put the dip inside the bread, arange the bread
pieces around the 'bowl'. When the pieces are gone, slice, rip, or
tear the remaining crust and eat.

Garden Veggie Dip

Ingredients:

1 packet(8-oz) softened cream
1 cheese
2/3 cup chili sauce
2 tbsp minced onion
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper

Method:

Beat cream cheese until fluffy. Blend in chili sauce, minced onion,
chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh
vegetables, tortilla or potato chips.

Feta Dip

Ingredients:

1 tsp minced jalapeno pepper
1 sprig fresh dill -- or
1 tsp dried dill weed
4 oz feta cheese
4 oz cream cheese
1/2 tsp salt
1 tbsp buttermilk -- (1 to 3)

Method:

Combine all ingredients, except buttermilk in a blender and process.
Add buttermilk a tablespoon at a time until desired consistancy is
reached. Serve with fresh crudites such carrots, pepper and broccoli.

All ingredients are generally readily available in supermarkets - for onion flakes, garlic powder and other items I have ended up buying them online. Not always the ideal and convenient way!

Summary: Great!