Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDips - Hot Onion Dip Recipes By Angel
Famous Authors (View All Authors)
Dips - Hot Onion Dip Recipes By Angel Post by :rjudkins Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1461

Click below to download : Dips - Hot Onion Dip Recipes By Angel (Format : PDF)

Dips - Hot Onion Dip Recipes By Angel

1 can cream of onion soup
1 pkg. cream cheese
2 Tbsp. chili sauce
1 Tbsp. chopped hot cherry peppers

Blend soup into cream cheese. Beat until smooth. Stir in sauce and peppers and chill. Serve with crackers or chips.

Makes 2 cups.

Dip II

10 1/2 oz. cream or onion soup
8 oz. pkg. cream cheese
8 oz. (1 c.) salsa

Combine all ingredients in medium saucepan. Cook over low heat until cheese is melted and ingredients are blended, stir constantly. Serve warm with tortilla chips or crackers

If you like this book please share to your friends :

Dips - Onion -  Leek Dip Dips - Onion - Leek Dip

Dips - Onion -  Leek Dip
1 c. mayonnaise (can use light) 1 1/2 c. sour cream (can use light) 1 10 oz. pkg. frozen spinach, thawed and well-drained 1 sm. can water chestnuts, drained and chopped 3 scallions, chopped 1 pkg. Knorr Leek Soup mix Bread bowl, for serving Using food processor, blend all ingredients. Refrigerate several hours or overnight. To serve, cut top off of bread bowl and scoop out insides. Place dip in bowl and serve with bread pieces and raw vegetables.

Dips - Onion -  Baked Vidalia Onion Dip By Mai Dips - Onion - Baked Vidalia Onion Dip By Mai

Dips - Onion -  Baked Vidalia Onion Dip By Mai
2 tablespoons butter or margarine 3 large Vidalia onions, coarsely chopped 2 cups (8 ounces) shredded Swiss cheese 2 cups mayonnaise 1 (8-ounce) can sliced water chestnuts, drained and chopped 1/4 cup dry white wine 1 garlic clove, minced 1/2 teaspoon hot sauce Melt butter in a large skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 375° for 25 minutes, and let stand 10 minutes. Serve with tortilla chips or crackers.