When we were Vegan two of our boys "stole" the Vegan Clam Dip and barricaded themselves in a bedroom with a bag of chips. They thought they had the "real" non-vegan version. They practically ate the whole batch before coming out. When we told them they blustered and stammered but they had been caught--they couldn't tell the difference!
1 (8 oz.) pkg. Tofutti Better than Cream Cheese
½ cup soy milk
1 Tbs. A-1 steak sauce
1 Tbs. Braggs Liquid Aminos
¼ tsp. garlic powder
¼ tsp. onion powder
1/8 tsp. salt
1/8 tsp. pepper
½ cup dry Chicken TVP (or plain TVP or seafood TVP if you can find it)
additional soy milk if needed
Blend everything (except TVP) together well; then add TVP. It will take about 15 minutes for the TVP to re-hydrate and the dip to thicken (if it gets too thick add more soymilk, a few drops at a time). Serve with fresh vegetables and chips.
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Friday, November 30, 2007
CLAM DIP--Lynne Snyder
1 8 oz. pkg cream cheese
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.
Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.
*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.
Serve with chips and all kinds of veggies.
CAESAR SALAD DRESSING--We mainly use this as a final topping for Black Bean Hummus--Lynne Snyder
½ cup extra virgin olive oil
¼ cup fresh lemon juice
½ cup Better than Milk brand soy powder (more/less if needed)
2 Tbs. chopped fresh parsley or ½ tsp. dry
1 Tbs. liquid vegetable glycerin (or sugar to taste)
1 tsp. chopped fresh basil or ¼ rounded tsp. dry basil
1 clove garlic, pressed
3/4 tsp. Real Salt
¼ tsp. onion powder
¼ tsp. black pepper
Put all ingredients except milk powder in the blender and mix well. With blender running sprinkle in milk powder until it is as thick as you want. (This takes a while to mix.) Sometimes it separates, stir and refrigerate.
¼ cup fresh lemon juice
½ cup Better than Milk brand soy powder (more/less if needed)
2 Tbs. chopped fresh parsley or ½ tsp. dry
1 Tbs. liquid vegetable glycerin (or sugar to taste)
1 tsp. chopped fresh basil or ¼ rounded tsp. dry basil
1 clove garlic, pressed
3/4 tsp. Real Salt
¼ tsp. onion powder
¼ tsp. black pepper
Put all ingredients except milk powder in the blender and mix well. With blender running sprinkle in milk powder until it is as thick as you want. (This takes a while to mix.) Sometimes it separates, stir and refrigerate.
BLACK BEAN HUMMUS--Lynne Snyder
This is a beautiful (and tasty) lavender hummus.
1½ cups cooked black beans, drained and rinsed
2 to 3 Tbs. cooking liquid from beans
2 to 4 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
1½ Tbs. tahini
1 to 2 cloves garlic, pressed
½ to ¾ tsp. ground cumin
½ to ¾ tsp. salt
1/8 to ¼ tsp. black pepper, optional
Caesar salad dressing
In food processor mix black beans, 2 tablespoons cooking liquid, 2 tablespoons lemon juice, olive oil, tahini, garlic, ½ tsp. cumin, ½ tsp. salt, and 1/8 tsp. cayenne pepper; process until smooth, scraping down the sides as needed.
Add additional seasoning and liquid to taste. Make a well in the center of the hummus, pour Caesar salad dressing in the center and serve with plain tortilla chips.
1½ cups cooked black beans, drained and rinsed
2 to 3 Tbs. cooking liquid from beans
2 to 4 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
1½ Tbs. tahini
1 to 2 cloves garlic, pressed
½ to ¾ tsp. ground cumin
½ to ¾ tsp. salt
1/8 to ¼ tsp. black pepper, optional
Caesar salad dressing
In food processor mix black beans, 2 tablespoons cooking liquid, 2 tablespoons lemon juice, olive oil, tahini, garlic, ½ tsp. cumin, ½ tsp. salt, and 1/8 tsp. cayenne pepper; process until smooth, scraping down the sides as needed.
Add additional seasoning and liquid to taste. Make a well in the center of the hummus, pour Caesar salad dressing in the center and serve with plain tortilla chips.
Sunday, November 25, 2007
KNOR SPINACH DIP—off the Knor Vegetable soup package
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
1 container (16 oz.) sour cream
1 cup Best Foods Mayonnaise
1 cup Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 Green onions, chopped (optional)
Combine all ingredients and chill about 2 hours. Cut the top of a loaf of French bread; tear insides out, leaving an intact crust. Fill bread with dip and serve with torn bread as “dippers.”
ARTICHOKE DIP—Lynne Snyder—originally from JoAnne Young
This is really good! We serve it at Thanksgiving and Christmas and sometimes Easter.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
1 cup mayonnaise (or less, see note at bottom)
1 cup Parmesan cheese (just the dry sit-on-the-shelve kind)
8 ounces cream cheese
5 pressed garlic cloves
1 can and a half artichoke hearts, Reese (or use marinated artichoke hearts, see note), chopped
Put in quiche dish at 350 for 20 minutes to one half hour. Scoop up with thin slices of baguette.
Note: I used marinated artichoke hearts because I buy those humongous jars at Costco (to make a couple of pasta recipes) so I cut the mayo down to 3/4 cup because the artichoke hearts have oil on them.
FRITO LAY BEAN DIP—Taylor Snyder
Taylor says this tastes like the real thing.
1 (15 ounce) can pinto beans, drained
5 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill for at least an hour before serving.
1 (15 ounce) can pinto beans, drained
5 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other ingredients in a food processor. Puree on high speed until smooth. Cover and chill for at least an hour before serving.
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