Sentences with phrase «serving cold dips»

Chill the bowl when serving cold dips and salsas, or heat when serving hot artichoke or crab meat dips.

Not exact matches

Store dip in a tightly covered container in the refrigerator for up to 5 days and re-heat as desired ** You can also serve leftovers as a cold dip as it will keep a thick, creamy texture.

If you aren't planning to reheat it and serve this dip hot, you'll still want to make sure it isn't too cold, straight out of the fridge, when you set it out at the picnic or buffet, as it's a bit too thick straight out of the refrigerator for easy dipping.

Serve hot, cold or at room temperature with your favorite raw veggies and dips, such as ranch, blue cheese or guacamole.

You can serve this dip hot, cold, in a bread bowl, or with some carrots and gluten free crackers on the side.

There's so much flavor involved, that you could easily serve this vegan spinach artichoke dip cold.

No heating required until serving, although you can eat this spicy black bean dip hot or cold.

A creamy dip that is bursting with flavor and can be served hot or cold with veggies or bread slices.

The thing to order at Abri Soba is, as you'd guess, soba, served hot in a deep dashi or cold, the buckwheat noodles tousled on a bamboo mat to be dipped into soy and scallion.

They are best served at room temperature, with a little mustard to dip into, and with a glass of something cold and fizzy.

This dip is better if made at least 8 hours before serving and kept cold.

The result is a hummus - style dip that tastes like a samosa and can be served warm or cold!

This curried butternut squash dip is a good stop in between — not too light, not too heavy, both sweet and savory, delicious served warmed or cold.

Serve this topping warm or cold over ice cream or use as a dip for fresh fruit.

However, that said, we also enjoy this dip served cold — it's texture is much like hummus.

For equipment, you'll need single - serving plastic containers with airtight lids; 1 - or 2 - ounce plastic vials for dressings, dips and peanut butter; zip - top plastic bags; plastic utensils; water bottles or thermos containers of various sizes; and a refreezable cold pack.

Serve artichokes hot or cold with small bowls of vinaigrette for dipping.