Category Archives: Dips
1 cup canned pumpkin purée
1 Tbsp roasted garlic or finely minced fresh garlic
1/4 cup peanut butter
1/4 tsp smoked paprika
1/2 tsp harissa, or more to taste
Juice of 2 small limes
Kosher salt and fresh black pepper, to taste
In a food processor fitted with a metal blade, blend all ingredients together, adjusting the taste as needed with kosher salt and fresh black pepper.
Serve with pita chips or celery sticks.
Makes 1 cup
With its toothy grin, lovely golden crust and tummy that’s perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old. —Taste of Home Test Kitchen
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 raisins
- 2 sliced almonds
- 1 egg, lightly beaten
- Lettuce leaves
- Dip of your choice
- Cut a fourth off of one loaf of dough; shape into a pear to form head.
- For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet.
- Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
- Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head.
- Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
- Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose.
- Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
- Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
- Place bread on a lettuce-lined 16-in. x 13-in. serving tray.
- Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Linewith lettuce and fill with dip.
- Yield: 1 loaf.
- 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 3 green onions, sliced
- 1 can (4 ounces) chopped green chilies, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup (4 ounces) shredded Swiss cheese
- 1 round loaf (1 pound) rye or pumpernickel bread
- In a large bowl, combine the first seven ingredients. Cut a thin slice off the top of bread. Hollow out the bottom half, leaving a 1/2-in. shell.
- Cut removed bread into 1-in. cubes.
- Place cubes on an ungreased baking sheet. Broil 6 in. from the heat for 2-3 minutes or until golden, stirring once.
- Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
- Serve with bread cubes.
- Yield: 4 cups.