[Janie L]

I know there are a few out there. I am after dip recipes for dips that can be served in the hollowed out shell of damper with the chunks of bread on the side.

Ta Jane

Anthony James 13/05/2001
Timothy Luke 18/12/2002
Blue Jelly Bean EDD 12/3/2005
www.babiesonline.com/babies/e/expectingjellybean/
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[Janie L]

Please!

Anthony James 13/05/2001
Timothy Luke 18/12/2002
Blue Jelly Bean EDD 12/3/2005
www.babiesonline.com/babies/e/expectingjellybean/
<a href="http://lilypie.com"><img src="http://lilypie.com/days/050312/3/8/1/+10" alt="Lilypie Baby Days" border="0" /></a>

[ShoeGal]

Hope these are the kind of dips you are after...

Hummus
400 grams cooked chickpeas (fairly soft)
the juice from 3 small lemons
200 grams tahini
1 tsp crushed garlic
a pinch of salt and a pinch of cumin
Method
place the cooked and drained chickpeas into the food processor add all the other ingredients, process until fairly smooth consistency. Tip - if it is a little thick just add some warm water

Guacamole
½ avocado, chopped
½ lemon, juice only
2 tbsp olive oil
dash Tabasco
paprika to garnish
Mash with a fork!

Guacamole (another version)
You’ll need:
1 avocado
1 tomato
1 clove garlic
1 tblspn reduced-fat sour cream
1 tblspn sweet chilli sauce
1 tblspn fresh lime juice
tabasco sauce, salt and black pepper to taste

Remove the avocado skin and seed; mash into a smooth paste.
Remove and discard tomato seeds and chop flesh into small cubes.
Peel and chop the garlic.
Mix all the ingredients together.
Chill for at least half an hour.

Chilli Bean Dip

2 cloves garlic
1-2 teaspoon salt (optional)
450 g can refried beans
2 tblspns reduced-fat sour cream
2 tblspns sweet chilli sauce

Crush the garlic and salt into a smooth paste (you can use a fork to do this).
Stir the garlic paste and the refried beans together in a mixing bowl.
Add the sour cream and sweet chilli sauce.
Mix well and chill for at least half an hour.
If the dip's too thick or stiff, try thinning it with water or low-fat milk. For a spicier dip use hot, instead of sweet, chilli sauce, or add a finely chopped fresh chilli

This message was edited by ShoeGal on Friday, 19 November 2004 @ 9:21 AM

[KarenV]

Hollow out a loaf of crusty Italian bread or Damper Loaf and scoop the dip into the hollowed out crust! You will need two, one for serving also.

Pumpkin Dip

Ingredients:
2 cups Pumpkin Puree
1 cup Brown Sugar
1 Tsp Ground Cinnamon
1/2 Tsp Ginger
1/2 Tsp Nutmeg
1 Package Cream Cheese, softened

Preparation Directions:

1. Place pumpkin puree and cream cheese into a large bowl and mix together.
2. Add all other ingredients.
3. Mix ingredients together until smooth and creamy.
4. Refrigerate at least four hours or overnight.
5. Serve with Crackers, gingerbread, celery, carrots, etc.

Tips: For a lighter dip, substitute sour cream for cream cheese.

Spinach Dip

1 block of cream cheese
2 cups shredded cheddar cheese
1 frozen box of chopped spinach
1 medium tomato
1 small onion


Let the spinach thaw out and chop up the tomato and onion.

Put all the food ingredients in the big bowl except the chips, stir to mix. Heat in microwave on medium to medium-high heat until cheese is all melted, about 6-8 minutes. Stir about halfway through cooking. After all heated and cheese is all melted, stir to mix everything together and dip!

This dip is also great in a low fat variety, using part-skim cheddar cheese and fat free cream cheese. It honestly tastes ALMOST as good with like 80% less fat and one half the calories as the regular version.

French Damper Dip

Ingredients
1 large (23 cm) sourdough loaf
2 Tbsp (30 mL) margarine
1 Tbsp (15 mL) flour
1 packet (40 g) French onion soup mix
2 cups (500 mL) So Good™ Original Fortified Soy Beverage

Instructions

1. Cut the top third from sourdough loaf. Remove bread from inside leaving a 1 3/4" (4 cm) thick shell.
2. Melt margarine in a saucepan [or microwave on HIGH (100%) for 40 – 45 seconds].
3. Stir in flour and soup mix. Cook [or microwave] for 1 minute.
4. Remove from heat and gradually add So Good™ Original Fortified Soy Beverage. Stir over medium heat until mixture boils and thickens [or microwave on HIGH (100%) for 6 minutes, stirring after each minute].
5. Pour mixture into loaf. Heat in a moderate oven, 350°F (180°C), for 15 minutes, or until heated through.

Damper Dip

Ingredients

1 pk frozen spinach
2 ct sour cream
1 1/2 pk french onion soup
1 damper loaf

Instructions

Drain spinach and chop up. Mix tog. with sour cream and soup. Cut top off
damper and set aside. Pull pieces of bread out (bite sized) and arrange
around damper, leaving shell of damper. Fill shell with mixture. Use bread
to scoop mixture out of shell. Eat shell when empty!!






[center]Do not seek revenge or bear a grudge against one of your people,
but love your neighbour as yourself.
Lev 19:18[center]

[KarenV]

Spinach and Leek Dip

Ingredients

* 1 carton of sour cream
* 1 cup of mayonnaise
* 1 packet of dried soup mix - Leek & Cheese
* 1 bunch of shallots
* 1 packet of frozen spinach (drained and chopped)
* 4 cloves of garlic
* 1 can of water chestnuts (chopped)
* 1 round cob loaf

Method

Mix all ingredients together and let stand in fridge over night.
Chop top of cob loaf and scoop out bread.
Fill cob loaf with dip & use remaining bread pieces for dipping.
Place cob with dip inside an oven until ingredients are warm and bread is slightly crusty.

* Can also be served cold if preferred.

Damper Dip

Ingredients

* 1 damper loaf
* 1 packet of frozen spinach
* 1 can water chestnuts - chopped
* 1 onion - chopped finely
* 1 packet thick Vegetable Soup Mix
* 1 carton sour cream
* 1/2-1 cup mayonnaise

Utensils

Bowl & wooden spoon.

Method

Thaw spinach and mix with other ingredients.
Cut top (about 1/4) off Damper, remove soft bread inside.
Fill with dip mixture.
Use soft bread to serve with dip and sliced sliced French stick.




[center]Do not seek revenge or bear a grudge against one of your people,
but love your neighbour as yourself.
Lev 19:18[center]

This message was edited by KarenV on Friday, 19 November 2004 @ 9:20 AM

[KDA's Mum]

My sister does these all the time and just uses 1 small carton of sour cream to 1 packet of french onion soup (powdered) and mixes it together, then puts it inside the hollowed out damper with the bits of damper that have been removed to hollow it out around the outside. I think she uses about 3 or 4 of each - enought o fill depending on the size of the damper.
It's probably the easiest way to do it...

Kiara - 31/10/1999 stillborn
Dylan - 04/05/2001
Angelique - 13/01/2003 prem

[Guest_emmando_*]

Not sure what its called but it is to die for!!!!

1 Can refried beans
1 can chopped tomatoes drain juice
1 or 2 finely chopped red chillies (or you could you chilli sauce)
1 packet of Kraft cheese
Handful or two of tasty cheese
Sour Cream

Heat all in pan until cheese melts then stir in the sour cream and pour into the damper. These quantities would do large loaf. I also normally serve some corn chips as well

Em


Em 32
DH Simon 31
DS Toby 4
TTC#2 May00
IUI#1 BFP

Great opportunities to help others seldom come, but small ones surround us daily

[shopalot]

Well I do my own version which is delicious! I also use it for vol a vonts and serve the mimi size to my son and he loves them.
Decent handfull of diced bacon
Shallots mixed in, cup of grated cheese
Small size bottle of low fat cream (any type)
tiny cut up pieces from a cooked chock
Mix and put into hollowed out cob loaf and put in moderate oven for 1/2 an hour.
served with toasted cut up french stick.
ENJOY!!!
Jules

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