3/4 cup mayonnaise
1/4 cup dijon mustard
1/4 cup drambuie liqueur
A Recipe for
Dijon Drambuie Dip
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Dijon Drambuie Dip is one of thousands in the Recipes-to-go Dip Cookbook.
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
If you enjoy this Dijon Drambuie Dip Recipe - you should enjoy the recipe collections you can find on the websites below:
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
This is a recipe for Dijon Drambuie Dip from the recipe cookbook of Recipes-to-go (Dip)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Makes about 1 1/4 cups.
In a small bowl, whisk together all ingredients until smooth. Serve
with large, cooked, icy cold shrimp; assorted bite sized vegetables
and bread sticks.
Posted by Sue Paddock, Prodigy ID# HXVJ03B.
Serves: 1
Dijon Drambuie Dip Recipe brought to you by Recipes To-Go