Lunch comprised entirely of dip = Dip Club
Many lunches ago, a few of us at Capstrat came up with the idea of a lunch entirely of dip. (And how amazing that would be!)
So, thus began the Capstrat Dip Club, complete with rules, regulations and its own home on our wiki. The Dip Club grows each month and it's pretty much my very favorite meal every month. (Seriously.)
Today, in the Raleigh News & Observer , the Dip Club was featured with prominence on the front page of the Life, etc. section! Read all about us here (and see some rather embarrassing photos of us eating).
And for all the dip lovers out there, here are a few more of the Dip Club's Recipes of Greatness!
Israeli Fondue Recipe (Virginia Ingram)
- 2 avocados, halved and stoned
- 3 tsp lemon juice
- 1 clove garlic, halved
- 6 fluid ounces dry white wine
- 12 ounced grated Edam cheese
- 2 tsp cornflour
- 5 Tbsp smetana or thick sour cream
- Cubes of sesame-coated French bread and red and green pepper (capsicum) for dippers
Instructions: Scoop out flesh from avocados into a bowl and mash until smooth with lemon juice. Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and heat until bubbling. Over a gentle heat, stir in cheese and cook until melted, stirring frequently. In a small bowl, blend cornflour smoothly with smetana or sour cream, then add to cheese mixture with mashed avocados. Continue to cook for 4 to 5 minutes until thick and smooth, stirring frequently. Serve with cubes of bread and red and green pepper.
Yield: 4 to 6 servings
Fluffy Lemon Dip (Cameron Sheffield)
Ingredients:
- 1 cup vanilla yogurt (I used lowfat)
- 1 tub Crystal Lite lemonade mix
- 2 cups Cool Whip (I used fat free)
Whisk together yogurt and Crystal Lite, then fold in Cool Whip. Done!
Cheesy (Philly) Spinach Artichoke Dip (Donna Jackson)
- 8 oz. softened cream cheese
- 1 pkg (10 oz) frozen chopped spinach, thawed and drained well
- 1 can artichoke hearts, drained and chopped
- 1/2 cup shredded mozzarella or monterey jack cheese (I prefer monterey jack)
- 1/2 tsp. garlic powder
- 1/4 cup grated parmesan cheese
Spread cream cheese into bottom of microwaveable 9 inch pie dish. Combine spinach, artichoke hearts, monterey jack cheese and garlic powder and mix well; spread over cream cheese. Sprinkle parmesan cheese on top. Microwave on high for 2 - 3 minutes. Serve with mixed vegetables or crackers. Good and easy!
Pineapple of Cheese (Elizabeth Lane)
- 1 8oz container garden vegetable cream cheese
- 1 8oz container roasted garlic cream cheese
- 1 cup (4oz) shredded sharp Cheddar cheese
- 3 green onions chopped (optional)
- 2 cups pecan halves toasted.(melt a little margarine in skillet and toast till a little browner)
- Fresh Rosemary sprigs
Stir together first 4 ingredients. Shape into an oval: chill 2 hours.
Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pineapple. Serve with crackers.
Sometimes I can't find the roasted garlic, so I get chives and onion instead, which is what I used at the dip lunch.
You can really make this into whatever shape you want, I just like the tropical thoughts a pineapple brings :).
Comments
No comments yet. Be the first.
Leave a Comment