Dips

Cooking is fun!

I always make this the day before we want to serve it and let it marinate overnight in the refrigerator.  This is one of those dips that gets better the longer it sits.  Serve the dip with your favorite chips; we prefer tortilla chips or scoops.

A hot cheese based dip with all of the flavours of a reuben sandwich with corned beef, sauerkraut, swiss cheese and Russian dressing. Serve with toasted dark rye for dipping to complete the reuben sandwich flavours.

Serve this flavorful dip with tortilla chips. Roasted red peppers and two kinds of cheese create the perfect combination. Adjust the amounts of onion and garlic to taste.

Mango/ Green pepper story:  We always called green bell peppers Mangoes.  Mom & Dad both called them mangoes.  So this calls for 1/2 green bell pepper, really.  I still call them mangoes.   This dip is good for dipping veggies or any type of chip.  Mom mad this to dip Wagner's Home made potato chips in.   (mmmmmmmmmm  I remember Wagners)    Back then they sold their potato chips out of their house on 1st  Street in Miamisburg.  It was a big treat for us kids on Friday and Saturday nights.

The dip can be made ahead and chilled. Place in the bread shell and bake just before company arrives.—

Excellent with bread, vegetables, chips or crackers!  

Definition: Bitchin’ Sauce (nerb—noun + verb) is a bitchin’ (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3 varieties—original, chipotle, pesto. It’s both vegan and gluten-free. And the taste? It’s oh-em-gee out of this world! (Coming from a girl who turns her nose up at all things vegan. Mark my word—this sauce made me a lover.) Almonds give the sauce its creamy base. While lemons provide a lovely kick at the end.