
How to Make Sour Cream
1 quart milk (mixed from powder)1/2 C buttermilk (mixed from powder) Combine and let stand for 12-15 hours at about 75 degrees Fahrenheit (either a warm place, or in a thermos or insulated pitcher). When […]
1 quart milk (mixed from powder)1/2 C buttermilk (mixed from powder) Combine and let stand for 12-15 hours at about 75 degrees Fahrenheit (either a warm place, or in a thermos or insulated pitcher). When […]
I haven’t tried this one yet, but it seems like a good way to stretch a single avocado into a larger batch of slightly sweet guacamole. 1 ripe avocado 1 large ripe banana 1/2 medium […]
1/2 lb pound beets, cooked, peeled, and diced 2 T tahini 4-5 T lemon juice 1-3 cloves garlic, finely minced 1 T cumin 1 T lemon zest 1/4 t salt 1-1/2 t sesame oil (optional) […]
1 can black beans, drained Several tablespoons of olive oil Several tablespoons of lime juice Several teaspoons of chili powder About a teaspoon of ground cumin Large clove of garlic, diced very fine Mash all […]
15 tomatillos, husked and finely chopped 3 serrano chiles, finely minced 1 bunch cilantro, finely minced 2 T lime juice 2 t sugar 1 t salt Combine ingredients and allow flavors to blend for a […]
This is a variation of one of my favorites, Artichoke Dip. The water chestnuts are a fantastic addition, adding a surprising crunch that’s reminiscent of Spinach Dip. Just to show how dips are incestuous, I’ve […]
It seems like every few years, a new dip becomes the rage. Spinach Dip was THE thing to make in the 1980’s, but it was later supplanted by Artichoke Dip. It’s still a delicious offering […]
Will brought this to Barry’s birthday party, and everyone there wanted the recipe. “Yum, what’s the crunchy thing in there?” everyone asked. It’s the water chestnuts! Will admits the recipe wasn’t completely original — he […]
The next time I make this, I’ll probably add a little milk, sour cream, or yogurt to thin it down. This recipe is definitely a spread, but it would also be tasty as a dip. […]
This reminds me of an Indian “raita,” used to cool your mouth alongside super-hot curries. Or a Greek “tzatziki.” Karen, of s/v Panta Rhei, brought it to the PSCC “Horror d’Hoover” contest. From “Recipes for […]
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