makes three cups
- ecvelope Lipton herb with garlic soup mix
- sour cream
- Ricotta cheese
- cp mozzarella cheese
- cp pepperoni
this stuff is like Crack!
- sour cream
- mayo
Try peanut butter insetad of the tahini
- juice 2 lemons
- fat cloves garlic
- cayenne pepper
- garnish:
- chopped parsley
- cayenne pepper
I’m going to try low fat yogurt insetad of the milk and mayo
- dried parsley
- dried dill weed
- dried minced onion
- mayonnaise
- salt
- 400ml tahini
- garlic
- chickpeas,
- pepper
- sumac [or paprika]
- water
Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
- extra-virgin olive oil
- red wine vinegar
- lemon
I made this after having one that is made in the deli of a local store. I love it.
- softened cream cheese
- finely shredded cheddar cheese
- chopped green onion
- garlic powder
- very thin slices of ham
Great with chips or over grilled chicken.
- serrano chiles
- cilantro
- lime
Serve as dip, use as a dressing or a as a sauce for poultry.
- sour cream
- heavy cream
- optional: 1/4 cup of chopped nuts
- salt
- lemon juice
- diced Lychee
Great with artichoke leaves
- mayonnaise
- finely chopped fresh tarragon
- finely chopped white onion
- fresh lemon juice
- cayenne pepper
- sea salt to taste