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Full Online Book HomeLearning KitchenAppetizers - Dip - Cool Ranch Spinach Dip
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Appetizers - Dip -  Cool Ranch Spinach Dip Post by :Sonya Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3238

Click below to download : Appetizers - Dip - Cool Ranch Spinach Dip (Format : PDF)

Appetizers - Dip - Cool Ranch Spinach Dip

1 loaf unsliced round rye or sourdough bread
16 oz sour cream
1 pkg Ranch dip mix
8 oz pkg shredded cheddar cheese
10 oz pkg frozen chopped spinach thawed and well drained
1/2 cup bacon bits
chopped green onions


Mix sour cream and ranch dip mix Stir in the very well drained spinach, bacon bits, onions and cheese. Chill over night

Serve on plate with a hollowed out round bread, breaking up inside pieces for dipping. As dip goes down break off remaining loaf to use for dipping
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1 (15-ounce) can black beans, rinsed/drained 1 (4-ounce) can chopped ripe olives, drained 1 small onion, chopped 4 ounces diced green chilies 1 clove garlic, chopped 4 Tablespoons cilantro, chopped 1/4 teaspoon crushed red pepper 2 teaspoons chili powder 1/4 teaspoon salt 1/4 teaspoon cumin 1 teaspoon pepper 1 (8-ounce) package cream cheese, softened 2 hard-boiled eggs, peeled and chopped 1 to 2 green onions, diced Salsa (fresh if possible) Mix all ingredients except cream cheese, eggs, green onions, and salsa. Cover and refrigerate for 2 hours. Spread cream cheese on round serving plate. Spoon bean mixture around edges, along with
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1 (8-ounce) package mascarpone cheese 1/3 cup sour cream 1/4 cup chopped fresh chives 1/2 teaspoon salt 1/4 teaspoon ground white pepper 4 ounces (1 cup) Gorgonzola cheese, crumbled Garnish: chopped fresh chives Combine mascarpone cheese and sour cream in a small bowl; stir until smooth. Stir in next 3 ingredients. Gently stir in Gorgonzola cheese, leaving dip chunky. Garnish, if desired. Serve with sliced apples, pears, crackers, breadsticks, and toasted walnuts.
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