Quote:
Originally Posted by Nicky
There's an evening barn dance organised by the local Diabetes UK group in a couple of weekend's time, and I promised I'd make dips - someone else is bringing veggies as dippers - for up to 100 people.
Any ideas?
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You can make a hot dip with cream cheese. I make a series of crab, artichoke, spinach, and sausage dips using baked cheese.
Whip cream cheese, grated or pureed onion, worchestershire sauce, dijon mustard, salt and pepper with sauteed spinach that's been squeezed to drain ALL liquid, or crabmeat, or shrimp, or artichoke hearts.
You can make a cheddar cheese queso-type dip by making roux, adding milk to make bechamel, melting cheese, then adding sauteed ground sausage.
Let your imagination be your guide.
Chef Todd Mohr
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