79 dip sourdough bread Recipes

bread , unsliced.. we like to use sourdough.. but up to you what you like, cream cheese, softened to room temp, monterey jack cheese , shredded. i think used a bit more (use pepperjack), sour cream, sliced bacon , cooked crisp and crumbled, green onions, finely chopped, melted butter

sourdough loaf or 1 loaf hawaiian bread or 1 loaf rye bread, etc., sour cream, cream cheese, softened, sharp cheddar cheese, chopped green onion, chopped dried beef or 1/2 cup ham, chopped green chilies, worcestershire sauce

low-fat plain greek yogurt, green onions, chopped, frozen spinach, finely chopped, squeezed and drained of liquid, water chestnuts, finely chopped, low-fat mayonnaise, knorr vegetable soup mix, unsliced round rye bread or 1 loaf pumpernickel bread or 1 loaf sourdough bread

frozen chopped spinach (thawed and drained well ), marinated artichokes (drained and chopped ) (optional), shredded mozzarella cheese, grated parmesan cheese, garlic clove, minced, to taste (or more ), salt, serve with french bread (toasted ) or sourdough bread (toasted), half and half milk or 1/2 cup heavy cream, sour cream

plain yogurt (you can use non-fat/fat free for these!), sour cream (you can use non-fat/fat free for these!), mayonnaise (you can use non-fat/fat free for these!), water chestnut (optional), knorr leek soup mix (knorr tastes best!), frozen chopped spinach, french bread (sourdough)

cream cheese, softened, sour cream, crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat, shredded cheddar cheese, green onions, thinly sliced, loaves (1 lb each) unsliced sourdough or italian bread, sliced green onions , optional, assorted crackers

cream cheese, softened, sour cream, crabmeat, drained, flaked and cartilage removed or 2 cups flaked imitation crabmeat, shredded cheddar cheese, green onions, thinly sliced, loaves (1 lb each) unsliced sourdough or italian bread, sliced green onions , optional, assorted crackers

oyster, drained, dried oregano, crumbled, dried basil, crumbled, salt, pepper, minced garlic, fresh lemon juice, chopped parsley, butter, melted, fine dry breadcrumb (or finely crushed saltines), sourdough bread, for dipping

bacon , fried crisp and crumbled, shredded cheddar cheese, grated parmesan cheese, mayonnaise, onion, finely chopped, garlic, minced, bread (such as sourdough)

ranch dip mix, lean ground beef, minced red onion, barbecue sauce, ripe hass avocado, peeled, seeded and mashed, sourdough bread, shredded smoked cheddar cheese, romaine lettuce leaves, tomatoes

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

processed cheese, sausage, hot or mild depending on your taste, worcestershire sauce, italian herb tomato paste, cocktail rye bread , cocktail sourdough bread or frito scoops to dip.

leek soup mix, sour cream, mayonnaise, frozen chopped spinach, thawed and squeezed of any water, water chestnuts, chopped, green onions, chopped, fresh pepper, sourdough loaf (round), your favorite bread, for dipping

chili powder, ground mustard, garlic powder, sugar, soft bread such as sourdough, italian, french , 1 lb., butter, wheel of brie cheese

fresh crabs or 8 oz frozen crab, torn into shreds, brie cheese, rind removed and cut into small chunks, dry white wine, shallots, minced, dijon-style mustard, cornstarch, salt, white pepper, nutmeg , to taste, sourdough bread, cut into chunks to dip

velveeta cheese, cubed, green chilies, diced, tomatoes, diced, onion, minced, garlic clove, minced, salt, french bread , loafs sourdough cubed

chive and onion cream cheese, softened, hot pepper sauce, worcestershire sauce, chopped fresh dill, white wine, cooked chopped imitation crabmeat, cooked chopped shrimp, shredded parmesan, sourdough round bread or baguette, cut into 16 slices, olive oil