Onion Pretzels by Rebecca
Ingredients:
Ingredients:
1 bag of sour dough big pretzels (whole or broken)
3/4 stick of butter
1 package of lipton onion soup mix
Directions:
1. Preheat oven to 175
2. Break pretzels if they are not broken.
3. Melt butter in the microwave
4. Mix melted butter and onion soup mix
5. Pour over pretzels and stir to be sure that majority of pretzels are coated (sometimes hands is easiest)
6. Dump pretzels on a cookie sheet (one layer...might need to cookie sheets)
7. Place in the oven at 175 for about 45 minutes. Stir half way through, try to turn pretzels as best as possible.
3/4 stick of butter
1 package of lipton onion soup mix
Directions:
1. Preheat oven to 175
2. Break pretzels if they are not broken.
3. Melt butter in the microwave
4. Mix melted butter and onion soup mix
5. Pour over pretzels and stir to be sure that majority of pretzels are coated (sometimes hands is easiest)
6. Dump pretzels on a cookie sheet (one layer...might need to cookie sheets)
7. Place in the oven at 175 for about 45 minutes. Stir half way through, try to turn pretzels as best as possible.
Hot Spinach Artichoke Dip by Amanda
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
Beef Cheese Fondue by Ashley
Ingredients:
1 loaf (1 pound, about 20 inches) French bread, cubed
1 beer 4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream
Directions:
Pour beer in pan low heat, put cheese and flour together in bowl and then add to beer.
Mix in a figure 8, add half and half.
Transfer to fondue bowl.
Cube bread, you can serve it hot-toasted or not.
Coriander Chutney Sandwiches
Get a jar of coriander chutney (you'd probably have to go to an Indian food store) and then some bread and butter. Just put a little butter and spread some chutney on bread, then sandwich it and cut it up. I used Nan, which is an Indian bread and is also best bought at an Indian store. You can sometimes find Nan in a Giant or maybe Stauffers, but it will be pricier. However, the Indian lady from whom I first had these, just uses regular loaf bread and then cuts the crusts off and cuts them into triangles.
Hot Crab Dip In A Bread Bowl by Jill
Ingredients:
• 2 cups crabmeat
• 1 cup sour cream
• 1 (8 ounce) package cream cheese, softened
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup shredded Monterey Jack cheese
• 1 cup white Cheddar cheese
• 4 cloves of garlic, minced
• 1 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup of pecorino romano cheese
• 1 tablespoon Old Bay Seasoning
• 1 (8 ounce) round loaf of bread
• box of crackers
• 1-2 cucumbers, sliced
Directions:
1. Preheat oven to 400 degrees F.
2. Grease a 9 x 13 casserole dish
3. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, parmesan cheese, old bay seasoning, pecorino romano cheese, garlic, & black pepper.
4. Stir until well mixed. Spoon dip into prepared baking pan.
5. Bake in preheated oven until top is crusty, about 25 to 30 minutes.
6. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces, cucumbers, or crackers for dipping.
