Dubliner Dip With Rustic Vegetables Recipe




Dubliner Dip With Rustic Vegetables Ingredients

1 cup mayonnaise
3 cup mixed fresh greens, such as spinach, , parsley, watercr
1 fresh dill, washed and patted dry
1/4 cup chopped green onion
1 clove garlic, minced
1 cup sour cream or yogurt
1 dash hot pepper sauce

A Recipe for
Dubliner Dip With Rustic Vegetables

 

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

Elizabeth Berry



Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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This Recipe for Dubliner Dip With Rustic Vegetables is one of thousands in the Recipes-to-go Dip Cookbook.


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This is a recipe for Dubliner Dip With Rustic Vegetables from the recipe cookbook of Recipes-to-go (Dip)


"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)



Dubliner Dip With Rustic Vegetables recipe - a tasty recipe for you to add to your collection!

Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.




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Channing Pollock



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This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Jane Grigson



Dubliner Dip With Rustic Vegetables

What is patriotism but the love of the food one ate as a child?

Lin Yutang






Dubliner Dip With Rustic Vegetables Directions

Mixed fresh vegetables, such as radishes, green onions, celery or
turnip sticks, boiled and chilled small new potatoes, blanched
carrots, cauliflower and broccoli pieces.

Combine mayonnaise, mixed greens, onion and garlic in food processor
or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour
cream and blend well. Season with hot pepper sauce. Chill overnight.
Serve with vegetables. Makes 2 1/2 cups.

SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93

Serves: 2

 

 

 

 

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