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07-26-2015, 01:23 PM | #46 | |
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07-26-2015, 01:29 PM | #47 |
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I have to go grocery shopping soon. Maybe I'll throw some shit together and see what happens.
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07-26-2015, 03:19 PM | #48 |
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OK, I'm going to make the cold pizza dip. I just got back from the grocery store. I forgot it was Sunday. Holy shit, I was wading through a **** ton of Catholics and the aisles were packed. I grabbed most of what I needed with mounting frustration then finally announced in a loud voice that I thought I saw the Virgin Mary in the bread section. Taking advantage of the confusion I quickly grabbed some canned pizza sauce and headed to check out. So I won't be seasoning it myself but otherwise it will be just as I said. As soon as the boy is done washing his dishes and out of the kitchen I'll start making it.
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07-26-2015, 03:21 PM | #49 | |
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07-26-2015, 03:52 PM | #50 |
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My favorite dip ever. Cream cheese, horseradish and diced green olives. Eat with Fritos.
AH-MAZING
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07-26-2015, 04:36 PM | #51 |
Shit
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07-26-2015, 04:54 PM | #52 |
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It worked perfectly. I used a canned pizza sauce instead of making my own and I used Italian style bread crumbs because they didn't have Parmesan. It looks like it will be the consistency of a creamy bean dip at room temp. The Greek yogurt worked well to thin it out but it was already starting to throw the flavor off a touch, I would recommend using plenty of pizza sauce to get the consistency you want.
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07-26-2015, 05:05 PM | #53 | |
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07-26-2015, 05:35 PM | #54 |
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Cool. Here's a half assed recipe to do it in one pan:
Cook 1 pound of loose sausage. Lightly brown it in a nonstick pan. Drain completely and continue to cook it until it is seared evenly throughout. Add in 8 ounces of cream cheese and fold it into the sausage on low heat. Add about 5 ounces of nacho cheese and fold it in on low heat. Add in 3 ounces of minced pepperoni. You can buy sliced pepperoni, it is easier to mince. You may want to add more pepperoni than this. You could double it or triple it if you really love pepperoni. I got lazy and settled for 3 ounces because it already has plenty of sausage. Continue to fold those ingredients on low heat until evenly mixed, turn off the heat. Add in 15 ounces of canned pizza sauce and blend it in. Or make your own, it will taste better. *** I used 3 ounces of fat free Greek yogurt to thin it out and make it creamier. I would recommend using more pizza sauce instead. Maybe double the sauce.*** Add in 2 to 3 ounces of flavored bread crumbs and blend. I used Italian because Parmesan wasn't available. You may want to add salt to taste. |
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07-26-2015, 06:07 PM | #55 |
Wasted away again...
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I haven't made this in quite a while, but it is always a big hit. You can add some chopped jalapenos to spice it up if you like.
Monterey Jack Salsa Ingredients 2 cups shredded Monterey Jack cheese 5 green onions, chopped 1 avocado - peeled, pitted and diced 1 tomato, chopped 1/4 cup chopped fresh cilantro 1 (4 ounce) can diced green chiles 1 (6 ounce) can chopped black olives 1 cup zesty Italian dressing Directions In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives and dressing. Serve.
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07-26-2015, 07:05 PM | #56 |
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07-26-2015, 07:10 PM | #57 |
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Decide how much you want to make and buy your cream cheese accordingly. Horseradish to taste (I like a very healthy amount myself). Olives also to personal preference.
My mom has made it for years and she has never had actual proportions. So this is the only way I know to do it
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07-26-2015, 07:35 PM | #58 |
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The cold pizza dip has cooled in the fridge. It tastes like those microwave pizza rolls but fresher. Not bad at all. I'm going to let it sit in the fridge overnight before we give it the final taste test.
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07-26-2015, 07:51 PM | #59 | |
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07-26-2015, 08:20 PM | #60 |
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I grabbed some light corn chips but I am thinking pita chips will be great. I'll be trying those and pretzels after it sits in the fridge overnight.
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