How Quickly Does Albendazole Work?

[redhotchick]

I have been tasked with bringing dips for a gathering on Friday night. They may well be trotted out over the weekend until they are gone, so I'm thinking not avocado as it doesn't keep too well.

 

My thoughts are:

Cheese and Onion dip

Chunky tomato and coriander dip

A roasted vegetable dip

Humous dip

 

Have I missed anything that would add to the variety of textures and colours?

[Lesley]

I like cream cheese with wholegrain mustard - Philly type cheese.

 

I have this about three days a week - with carrot and apple.

[Cinnamon]

I like a good Taramasalata, me.

Nice & fishy, different from the others, & its PINK

Garnish with a lemon wedge & a sprig of parsley.

[Chook n Boo Mum]

A friend always brings Philly & salsa mixed , her daughter is coeliac/diabetic & she can eat this by the bucket load with crudites, when other nibbles are often based on wheaty things.

 

Sha x

[chickencam]

What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas.

[Lewis]

What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas.

I think yoghurt is normally used.

[Lesley]

......or creme fraiche.....or cream cheese..

[Guest]

my favourites are;

 

tapenade (made with green olives)

and

roasted red pepper humus

and

a good (FR egg) mayo (as raw veggies dipped in mayo are lush )

[bluekarin]

Ones we like are;

 

Sour cream/ crème fraiche/ low fat yoghurt with a dollop of sweet Thai chilli sauce in it.

Tzatziki - yoghurt with mint and grated cucumber.

[Cinnamon]

my favourites are;

 

tapenade (made with green olives)

and

roasted red pepper humus

and

a good (FR egg) mayo (as raw veggies dipped in mayo are lush )

 

Yum - I had forgotten about Tapenade - I love it too

[redhotchick]

What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas.

 

I use soft cream cheese as a base, like Philadelphia, but usually which ever I can get cheapest. Beat it to soften and add a combination of mayonnaise/sour cream/plain yoghurt/creme fraiche etc until you get the flavour and texture that you like. You can buy low fat varieties if you like. I grate cheddar into this base and some finely chopped spring onion/onion/garlic (depends what I have in and who I am making it for)

Soft cheese usually has quite a long BBE date, this is something you can have in and whip up over Christmas if people drop in. It sets in the fridge overnight again and It's lovely on toasted bagels or toast. Yum!

 

I've never used it as a dip but if you add salt to plain yoghurt and leave it to strain through muslin you get a yoghurty soft cheese which might be nice to try.

 

I love Sweet chilli sauce, and whole grain mustard. Both ideas I would try.

 

I have tapenade in the cupboard. I never know what to do with it. I thought it would be too strong flavoured to use straight out of the jar as a dip?

 

The dips went down well. OH liked the humous on toast for breakfast too. The creamy one was most people's favourite.

 

We used nachos to dip, but I've used toasted and sliced into strips pitta bread in the past.

[chickencam]

Thanks for that

 

I will be making these over Christmas we love carrot, celery and cucumber sticks eaten with dips and loads of breadsticks

[..lay a little egg for me]

I know it's too late now, but wanted to share my favourite dip recipe: smoked mackerel.

 

 

Packet of smoked mackerel (about 3 fillets usually)

Double cream...prob a small pot but depends on how runny you like your dip

A lemon

Black pepper

 

Peel the skin off the mackerel fillets and pop them in the food processor. Juice half of the lemon and put the juice in too. Add a good grinding of black pepper and then pour in a good dollop of cream. Whizz until smooth. Check consistency and taste. Add more cream until the consistency is right and, if needed, more lemon juice and/or black pepper. Keep in fridge.

 

It does tend to thicken up in the fridge so err on the side of runny...or make it thick and call it pate!

 

You could also use smoked salmon if feeling posh!

 

Mmmm, must put smoked mackerel on my shopping list!

[chickencam]

Sounds great we all love smoked mackerel

[Lesley]

.....and it's nice with a small dollop of good Horseradish Sauce added........