Onion Blossom Dips Recipe

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Appetizer; Dip; Vegetable


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Onion Blossom Dips Recipe

 



Appetizers are small first course dishes presented before the entree or main meal.


These are typically served at the beginning of the meal in order to inspire the appetite.

Frequently referred to as the "First Course." These normally consist of small portions of cold or hot foods (such as a salad, egg roll, crab cakes, buffalo wings etc) which are intended to set the digestive fluids to their duties and in doing so whet the appetite for the other courses to come.

Different cultures will have their own particular variations, for example:

  • Tapas (Spain)
  • Mezedakia (Greece)
  • Antipasto (Italy)


Although normally served before a main course, appetizers also make ideal finger food for parties and entertaining. You may also like to create a whole meal beased on selection of different appetizers.

These appetizers are part of our collection of over 60,000 recipes.

If you are looking for other appetizers, you can find more information on the sites listed below:

Appetizers on Yahoo
Appetizers on DMOZ
Appetizers Recipe Ideas
Appetizers on Looksmart


 




Onion Blossom Dips

 

Ingredients

1 waldine van geffen

VGHC42A



 

Preparation

CREAMY SALSA DIP-Combine 1/2 c bottled buttermilk dressing or bottled
ranch dressing with 1/2 c Chi Chi's bottled mild salsa in blender.
Blend on high spped about 5 to 10 seconds just until smooth.
Refrigerate, tightly covered, to use in 2 weeks. EXTRA HOT AND SPICY
ONION BLOSSOM DIP-Combine 1/2 c Catalina dressing 1/4 c bottled Chi
Chi's extra hot salsa in blender. Blend on high speed about 10
seconds just until smooth. Refrigerate to use within 2 weeks. CHUNKY
ONION BLOSSOM DIP-Stir together with a fork 1/2 c bottled mild salsa,
1/3 c 1000 Island dressing, 2 tb sweet pickle relish (with some of
the relish juice) and a dash of Tabasco. Refrigerate to use in 2
weeks. BLUE CHEESE DIP-cOMBINE 1/4 c crumbled blue cheese, 1 8oz
bottle ranch dressing or buttermilk dressing and 1/2 ts garlic salt
(or 1/4 ts garlic powder). Stir in 2 tb mayo (lite or regular).
Refrigerate to use within 2 weeks. Source: Ask Your Neighbor

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Servings: 1

 

 

 

 


 

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