This should be served at room temperature since cold cream cheese is very hard.
8 oz softened cream cheese
1/2 cup dried parsley
1/2 chopped scallions, mostly the green
1 teaspoon salt
With a mixer, blend all the ingredients together well. Allow to chill in the fridge over night to blend the flavors.
serve room temp with assorted veggies like celery and carrots.
6oz tomato paste
1 teaspoon sesame oil
2 tablespoons black strap molasses
1 teaspoon worcestershire sauce
1/2 porter or stout
1/2 coconut water
1/2 teaspoon ceyenne pepper
1/4 cup coconut balsamic vinegar
1 heaping tablespoon garlic paste
2 tablespoons (about 3 pieces) sundried tomato packed in oil
1 tablespoon onion powder
Put all ingredients in food processor or blender. Blend well.
1/2 cup sour cream
4 oz softened cream cheese
4 or 5 sundried tomatoes (in oil )
2 tablespoons prepared horseradish
2 tablespoons milk ( if needed)
Place all ingredients (except milk) in a food processor or blender ( i use a Ninja!)
Puree until all is combined. You may need to add some milk to help with the blending. Let sit over night in the refrigerator to blend flavors.
You can use full fat, low fat or fat free ingredients. Adjust the amount of horseradish to suit your taste! This is fantastic on roast beef, and chicken sandwiches. also great to dip veggies in!
1/2 Mayo ( reduced fat works fine)
1/2 cup sour cream ( reduced fat works fine)
3 drops liquid smoke
1 jalapeno, finely diced *
4 tablespoons ketchup
1 tablespoons grated onion
note* when dicing pepper, wear gloves. The oil will burn your skin for hours. Very uncomfortable.
Also. to make this super hot, leave in the seeds and interior veins when dicing. The more seeds and veins removed the milder the sauce will be. Even with all of the seeds and veins removed there will be a very nice jalapeno flavor!
Mix all ingredients together and refrigerate for 24 hours to let flavors blend.
Serve on burgers (beef, chicken, turkey or veggie), Tasty on fries, salads and veggies too
1/2 cup sour cream (i use reduced fat)
1/2 cup mayo
2 oz crumbled Bleu Cheese
1 scallion thinly sliced
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
Mix all together and refrigerate 3 hours but best over night.
Serve as dressing for salad or a dip
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayo
1 tablespoon freeze dried chives
1 teaspoon garlic salt
1 1/2 teaspoons onion powder
I make my own buttermilk. It is easy, fresh and a lot cheaper than buying it. For this i use 1/2 cup 2% milk and 2 teaspoons of Jalapeno vinegar. I get my vinegar and dipping oils at A Taste of Olive, http://www.atasteofolive.com/ . Let this sit, about 15 minutes, while you mix together the rest of the ingredients. Add the buttermilk, mix well, pour into a container and refrigerate 3 hours but better if you let it sit over night for the flavors to develop.
2 sausages, casing removed
1 large onion peeled and thinly sliced
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons ground mustard
1 teaspoon celery seed
3-4 cups broth (vegetable, chicken or beef work great)
1/3 cup flour
additional 3/4 cup broth
In a large saucepan, brown sausage in 1/2 cup water. Remove meat and set aside
Add onion to pan pour in broth to cover and add salt, pepper, mustard, celery seed. Boil, then reduce heat to low and simmer until onions are soft.
Remove onions until and set aside. Bring broth to a boil. While waiting to boil, mix flour and 2/3 cup broth with whisk until smooth. When broth boils, whisk in flour paste. Cook until thickened. Add back in meat and onions, mix together and serve.
Great on mashed potatoes!