Trio Of Dips
- 1 None loaf ciabatta bread, thinly sliced olive oil
- None None Baby beet dip
- 1 (14 oz) can baby beets, drained
- 1/3 cup sour cream
- 1/3 cup toasted walnuts
- 1 tbsp horseradish cream
- None None Creamy mustard dip
- 1 1/3 cups sour cream
- 3 tbsp Italian parsley, chopped
- 2 tbsp chopped dill
- 1/4 cup mayonnaise
- 2 tbsp wholegrain mustard
- 1 None green onion, finely sliced
- 1/2 tsp grated lemon zest
- None None Chili corn dip
- 1/3 cup corn relish
- 1 tbsp hot chili sauce
- None None rew drops Tabasco sauce
- None None smoked paprika, to garnish
- Preheat oven to moderate, 350u0b0F. Line a baking tray with parchment paper. Arrange bread slices on tray. Brush with a little oil. Bake 5-10 minutes.
- Mix all dip ingredients separately in a blender and season to taste. Place dips in serving bowls. Cover and chill before serving with the toasted bread slices.
bread, beet dip, baby beets, sour cream, walnuts, horseradish cream, mustard dip, sour cream, italian parsley, dill, mayonnaise, wholegrain mustard, green onion, lemon zest, corn dip, corn relish, hot chili sauce, tabasco sauce, paprika
Taken from recipes-plus.com/api/v2.0/recipes/24116 (may not work)