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#dip recipes
asprinkleofpeppermint 5 months
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Beetroot hummus 馃槉 Regular hummus is delicious as is, but add some beetroots into it and you'll have a beautiful pink-colored hummus providing you with folate, manganese, and vitamin C.
Beetroot hummus recipe: In a food processor, blend the following: 2 cups boiled beetroots, 2 cups boiled chickpeas, 录 lime juice, 录 olive oil, 陆 tahini, cumin, coriander, and salt.
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iguider 2 years
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whatscookinitalian 28 days
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metamag 6 months
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Chorizo Queso Dip With chorizo and tomatoes, this cheese dip that everyone loves simmers in a slow cooker. 1 package processed cheese cubed, 1 package cream cheese cubed, 1 can diced tomatoes with green chile peppers drained, 10 ounces bulk chorizo sausage
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robynroze 6 months
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Chorizo Queso Dip This crowd-pleasing cheese dip simmers in a slow cooker with chorizo and tomatoes.
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seiracchi 9 months
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Cranberry Jalapeno Cream Cheese Dip A savory and sweet dip ideal for the holiday season is made with cream cheese and sauteed cranberries and jalapeno peppers.
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sweetoothgirl 1 year
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5 Minute Tiramisu Dip
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sikfankitchen 2 years
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The BEST Spinach Dip Recipe! 馃ガ
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therichrecipe 2 years
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eat-love-eat 3 months
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Pepperoni and Cream Cheese Pizza Dip
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krystaabesamis 2 months
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Poivronade
2-3 large red capsicums 3 tbsp pine nuts, toasted 1/2 cup fresh parmesan, grated1/2 cup Feta cheese, crumbled1/2 tsp smoked paprika3 garlic cloves, peeled8-10 fresh basil leaves1/2 lemon juiced1/4 cup extra-virgin olive oil Salt and pepper, to taste
Optional: Extra olive oil, feta and fresh herbs for garnish, baguette or veggie sticks to serve
Pre-heat your oven to 200掳C/ 180掳C fan-forced. Line a roasting pan or dish with foil, place the capsicums on top and bake for 40 minutes until blackened, flipping them halfway. Set aside to cool. Once cooled, peel off the skins, remove the core and seeds.
In a mixer, pulse the garlic, basil leaves and pine nuts until ground. Add the capsicum, feta, parmesan and pulse in short bursts to keep some texture. Drizzle in lemon juice, olive oil, paprika, salt & pepper.
Transfer the dip to a serving bowl. Drizzle with more olive oil and garnish with pine nuts, crumbled feta, and a few leaves of fresh herbs. Enjoy!
You can store the Poivronade in an airtight container or jar, in the fridge for up to 4-5 days. The dip tends to thicken when cold, so leave it out at room temperature for 30 mins or microwave for 15s before serving!
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daily-deliciousness 10 months
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Potato chip chicken strips
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everybody-loves-to-eat 2 months
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pepperoni pizza dip
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lemndrps 2 years
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if anyone on here is as crazy about dips as i am you NEED to try this it鈥檚 the best thing i鈥檝e ever eaten in my entire life
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lustingfood 1 day
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Crispy Cajun Smashed Potatoes (x)
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fullcravings 3 months
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Chocolate Dipped Sesame Oatmeal Bars
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