| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Sauces/dips, Vegetables |
1 |
Batch |
INGREDIENTS
| 3 |
oz |
Cream cheese |
| 1 |
tb |
Green olive, pimento-stuffed (finel |
| 1 |
ts |
Onion, grated |
| 1/4 |
ts |
Dill, dried |
| 1 |
ds |
Salt |
| 2 |
tb |
Light cream (or less) |
INSTRUCTIONS
Combine first 5 ingredients. Stir in enough cream to make the mixture have
dipping consistency. Chill. Serve in a hollowed-out whole loaf of bread.
Use the discarded bread for dipping.
NOTES:
* A cold dip -- I first discovered this dip at a reunion of old college
roommates. It comes from the wilds of Farmington, Connecticut. Yield:
Makes 2/3 cup of dip.
: Difficulty: easy.
: Time: 3 minutes preparation, several hours chilling.
: Precision: no need to measure.
: Sid Shapiro , Wang Institute of Graduate Studies, Tyngsboro,
Massachusetts
: [decvax, linus, masscomp]!wanginst!ss
: ss%wang-inst.CSNET@Csnet-Relay.ARPA
: Copyright (C) 1986 USENET Community Trust
Posted to MM-Recipes Digest by lena36@juno.com (Lena P Mitchell) on Apr 7,
1998
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