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Full Online Book HomeLearning KitchenAppetizers - Dip - Easy Chili Cheese Dip
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Appetizers - Dip -  Easy Chili Cheese Dip Post by :doylepub Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2746

Click below to download : Appetizers - Dip - Easy Chili Cheese Dip (Format : PDF)

Appetizers - Dip - Easy Chili Cheese Dip

1 package cream cheese -- (8 oz.) softened
1 can chili with or without the beans -- (15 oz.)
1 jar chunky salsa -- (8 oz.)
1 cup shredded cheddar cheese or Mexican blend cheese (4 oz.)
Tortilla chips or corn chips


Coat a 9 inch pie plate with cooking spray. Spread cream cheese on the bottom of the pie plate. Spoon chili over cream cheese and spoon salsa over chili. Sprinkle cheese on top. Bake in a 350 degree oven for 30 minutes or until heated through. Serve with tortilla chips or corn chips.
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Mix together 8 oz. cream cheese softened 1 lb. crab meat picked for shells 1 tbs. finely chopped onion 1 tsp. Worcestershire Sauce 1 tsp. cooking sherry Old Bay seasoning to taste ( 1Tbsp +/-) Mix together all ingredients. Bake at 350 degrees F. for 20 minutes or until bubbly. Serve with your favorite crackers.
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Appetizers - Dip -  Dukkah Appetizers - Dip - Dukkah

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2/3-cup sesame seeds 1/2-cup hazelnuts 1/2-cup roasted chickpeas (available from health food stores and indian and middle eastern grocers) 1/2-cup coriander seeds 3-tbs cumin seeds 1-tsp dried thyme 1-tsp salt 1/2-tsp black peppercorns 2-tbs mild paprika (optional) Toast sesame seeds in dry skillet until golden. Roast hazelnuts and chickpeas in same hot pan for 4-5 minutes or until aromatic. Remove and set aside. Reserve 2-tbs of roasted chickpeas. Pan toast coriander and cumin until they darken, then let cool. Mix all ingredients except paprika and reserved chickpeas in bowl and grind in electric grinder or mortar and pestle. Stir
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