In a food processor with the
metal blade, process garlic un-
til minced. Add radishes, cel-
ery, green onion, and green
pepper. Pulse until finely
chopped. Add cream cheese,
cottage cheese, and sour cream.
Process until well blended.
Pulse in Tabasco sauce, dill,
and dip mix. Refrigerate at
least 4 hours for flavors to
blend. (Dip may be refrigerated
up to 2 days. If too thick, thin
with additional. sour cream.)

Crudités with Thai
Peanut Sauce

Moose'aW

Prep time: 15 minutes.

Advance prep: Dipping sauce may
be refrigerated up to 1 week.

• 1 piece peeled fresh ginger (about
1-by-11z2-inches)
• 2 cloves garlic, peeled
• 1/2 cup peanut butter, chunky pre-
ferred
• 2/3 cup water
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 to 3/4 teaspoon hot chili sauce or
hot chili oil, to taste
• Vegetables such as carrots, celery,
jicama, broccoli, cauliflower, zuc-
chini cut into bite-size pieces for
dipping.

In a food processor with the
metal blade, process ginger and
garlic until minced. Add peanut
butter, water, sesame oil, soy
sauce and rice vinegar and
process until blended, scraping
down sides as needed. Stir in
chili sauce or oil to taste. (May
be refrigerated up to 1 week. If
too thick, thin with a little wa-
ter.)

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Creamy
Southwestern Dip
in a Bread Bowl

Prep time: 15 minutes.

Bake time: 30 minutes.

Advance prep: Dip, bread bowl and
bread cubes may be refrigerated
overnight.

• 2 cloves garlic, peeled
• 1/2 jalapeno pepper, either pickled
or fresh, seeded (about 1/2 to 3/4-inch,
or 1 to 2 teaspoons minced)
• 1 large tomato, coarsely chopped
• 4 ounces Monterey Jack cheese,
coarsely chopped
• 1 (16-ounce) can lima grands (also
called dry butter beans), drained
• 1 (8-ounce) package regular or light
cream cheese
• 2 (4-ounce) cans sliced ripe olives,
well drained

DIPS & SIPS page 78

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MODELS ON DISPLAY • INSTALLATION AVAILABLE

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(810) 543-3115
or

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• 77