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From: ss@wang-inst (Sid Shapiro)
Newsgroups: mod.recipes
Subject: RECIPE: dill dip -- an appetizer
Date: 16 Jan 86 08:34:01 GMT
Organization: Wang Institute, Tyngsboro, MA
Approved:
[email protected]
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RH MOD.RECIPES-SOURCE DILL-DIP A "1 Jan 86" 1986
RZ "DILL DIP" "A cold dip"
I first discovered this dip at a reunion of old college roommates. It comes
from the wilds of Farmington, Connecticut.
IH "Makes 2/3 cup of dip" "makes 150 ml"
IG "3 oz" "cream cheese" "100 g"
IG "1 Tbsp" "pimento-stuffed green olive" "15 ml"
(finely chopped)
IG "1 tsp" "grated onion" "5 ml"
IG "\(14 tsp" "dried dill" "1 ml"
IG "dash" "salt" "0.5 ml"
IG "1\-2 Tbsp" "light cream" "15\-30 ml"
PH
SK 1
Combine first 5 ingredients
SK 2
Stir in enough cream to make the mixture have dipping consistency.
SK 3
Chill.
NX
Serve in a hollowed-out
I whole
loaf of bread. Use the discarded bread for dipping.
SH RATING
I Difficulty:
easy.
I Time:
3 minutes preparation, several hours chilling.
I Precision:
no need to measure.
WR
Sid Shapiro \(em Wang Institute of Graduate Studies, Tyngsboro, Massachusetts
[decvax, linus, masscomp]!wanginst!ss
ss%
[email protected]
