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    READER RECIPE DEC 2012​

    Avocado Goat Cheese Dip

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    Ingredients:
    3 ripe avocados
    2 gloves minced garlic
    1/2 teaspoon salt (or to taste)
    4 ounces cream cheese
    4 ounces goat cheese
    2 teaspoons lemon or lime juice

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    Directions:
    1.Mix all ingredients at once with a large spoon or hand-mixer in a medium bowl

    2. Serve with blue corn chips, pretzels or crackers.

    Cream Cheese

    Pesto Dip

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    Ingredients:
    8 ounces cream cheese
    1 diced tomato
    1 cup pesto
    1/2 cup parmesan cheese

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    Directions:
    1. Preheat oven to 350 degrees F.

    2. Place cream cheese in a baking dish.

    3. Spread pesto over cheese blocks.

    4. Sprinkle with parmesan cheese and tomatoes.

    5. Bake 5 to 10 minutes

    6. Serve with quartered pitas or breadsticks.

    Honey Goat

    Cheese Dip

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    Ingredients:
    4 ounces goat cheese
    3 tablespoons honey

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    Directions:
    1. Stir together in a medium bowl.

    2. Serve with fresh berries, apple slices or warm cookies.

    Smoked Salmon Dip

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    Ingredients:
    4 ounces goat cheese
    3 tablespoons honey

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    Directions:
    1. Stir together in a medium bowl.

    2. Serve with fresh berries, apple slices or warm cookies.

    Chocolate Chip Cookie Dough Dip

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    Ingredients:
    1/2 cup melted butter
    1/4 cup brown sugar
    1 teaspoon vanilla extract
    8 ounces cream cheese
    1 cup powdered sugar
    1/2 cup chocolate chips

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    Directions:
    1. Whisk butter, brown sugar and vanilla in a medium bowl.

    2. In another bowl, beat cream cheese until softened – add butter mixture
    and powdered sugar, then add chocolate chip.
    3. Cool in fridge before serving, serve your favorite bite-sized cookie.

    Buffalo Chicken Dip

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    Ingredients:
    2 chicken breasts, boiled and shredded (or 1 can of shredded chicken)
    16 ounces cream cheese
    1 cup ranch dressing
    2 cups shredded cheddar cheese

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    Directions:
    1. Preheat oven to 350 degrees F.
    2. In a saucepan, combine cream cheese and ranch over low heat.

    3. Pour mixture over chicken in a baking dish. 4. Sprinkle cheese on top.
    5. Bake 30 to 40 minutes, let stand 10 minutes before serving.

    6. Serve with veggies, crackers or breadsticks.

    Peanut Butter Dip

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    Ingredients:
    1/2 cup vanilla or honey Greek yogurt
    1/2 cup peanut butter (crunchy or creamy)
    ¼ tsp. ground cinnamon
    1 tbs. brown sugar

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    Directions:
    1. Mix together in a medium bowl
    2. Serve with celery, graham crackers cookies or apple slices.

    Vegan White

    Bean Dip

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    Ingredients:
    1/2 cup white beans, drained
    1/2 cup garbanzo beans, drained
    1/2 cup juice from either bean can
    1 teaspoon xantham gum
    1/4 cup vegan cheddar cheese salt and pepper to taste

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    Directions:
    1. Process in a food processor.

    2. Serve with carrots, red peppers or pretzels.

    Back to DEC 2012

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