Roasted Red Pepper Dip

Simple stuff really. One package of cream cheese with about a cup of mayo. A generous tablespoon of the Roasted Red Pepper Dip Mix, some black pepper and a generous 1/4 cup of parmesan cheese. Into the oven at 350F for about 20 minutes in Katie's little bowls that she brought back in her suitcase from Sweden (sigh of relief that they were actually ovenproof, I wouldn't have tried if I had known what they were in advance).

Yummy, yummy. Excellent on the French bread from Erin's machine.

Who put the crack in my Extraordinary Cheese Dip?

Is it just me or is everyone else having a hard time resisting this one? I swear, I've made it probably around 6 times since that last Epicure party and that's a bit excessive I'm thinking. I made it last night in some of my medium sized ramekins (because my casserole dish has beef stew in it). I left it in for the usual amount of time which was technically a mistake because you have to adjust for shorter cooking times when you change the size of the cookware but O... M... G... The sides and bottom caramelized a bit and had this lovely smoky cheese flavour beyond what it usually does. Yay mistakes!

We're going to have to pin Dayna down and make her tell us which ingredient has the crack hidden in it. I'm thinking that it's the Bacon, Cheese and Chive Dip mix but then again, the Lemon Dilly jar is almost empty...

Extraordinary Cheese Dip

I know that we've made this, most of us have tasted it, some of us have tasted it at 3:30 in the morning because we couldn't resist its siren call. I keep losing the pieces of paper that I have it written on and I can only ask Erin for another copy so many times before I start to feel like a complete knob.

250 g spreadable cream cheese
1/2 c grated cheddar
1/2 c grated mozzarella
1 c mayo
1 t VE Cheese, Chives & Bacon dip mix
1 t VE Lemon Dilly dip mix
1 t VE 3 Onion dip mix
1 or 2 rounds of sourdough bread (or see the Wheat Snackers recommendation from March)

Combine all of the dip stuff until well blended. You can bake it at 350F for about 20 minutes or so in the sourdough loaf but I just use an ungreased casserole dish. I'm thinking of trying a mold to see if it will hold its shape next time because that would be really cool to see.

Crab & Artichoke Dip

This is sort of the recipe off of the side of the Pesto Artichoke Dip Mix and sort of what I vaguely remembered from Erin's Dips & Spreads Cookbook (pretty close actually).

1 14 oz can artichokes, drained and coarsely chopped
1 8 oz package of cream cheese
3 T Pesto Artichoke Dip Mix
1/2 c mayo
2 small cans of chopped crabmeat (This is the vague part)

I mixed all of the stuff into the food processor until the artichokes were chopped the way that I liked. After that I stirred in the crabmeat and threw it in the over for about 20 minutes at 350 until it was lovely and hot. The kicker is that it tastes the absolute best when you've cooked it and then let it cool down. Yummers. I actually had to warn Meag to not eat it all on me because she bunked down with the casserole dish and a piece of naan and looked prepared to finish it off. I took the last of it over to Erin's for lunch on Tuesday and Liam finished off all of my crackers but had no interest in the dip. Daft boy :D

Hot Greek Dip

I know, I know, it just sounds dirty. It was Hors d'oeuvres Night in the apartment (a somewhat impromptu feast that occurs when all the stars are in the right alignment.) This was one of the Epicure recipes from Erin's party. I'm going to have to get a hold of some of the spices because I liked it and Meag ate about a cup and a half of it with pita bread wedges and Wheat Snacks (see above, the best cracker that I've ever tasted. It's so tasty that I'm afraid to look at the nutritional information.)

Hot Greek Dip

1 package cream cheese
1 cup mayo
1 cup feta
2 tsp VE Tapanade
1/4 cup olives
1/2 T each of VE Red Bell Peppers, VE Green Bell Peppers, VE Minced Garlic, VE Toasted Onion.

Put it all in the food processor. Microwave or put in the over at 350 F for 20 to 30 or bubbly.

Okay, I used the Tapanade seasoning and the dried onion because Erin had some but instead of the dehydrated peppers and garlic I used about a tablespoon of minced garlic and I threw in some roasted red pepper. I also kept the cover on the casserole dish while it was in the oven.