Garlic Herb Dip Mix
#527 - $8.95 (2 mixes)
French-style Boursin Cheese Spread
You will need:
16 oz. cream cheese
8 oz. butter (not margarine)
1 bag of Garlic Herb Dip Mix
Let butter and cream cheese soften. Mix well with the Garlic Herb Dip Mix. Pack into a mold or crock (or several for gifts) and refrigerate until ready to serve. Keeps for 4 to 5 weeks refrigerated.
Note from Evelyn: I line a mold (or cheese cake pan) with plastic wrap, press the mixture into the mold and refrigerate. When ready to serve, pull wrap out of the mold, place "cheese" on a serving plate and lightly dust the top of the mold with freshly ground black pepper! Yum!
These "Cheese Stuffed Peppers" make a delicious "side dish" for almost any meal...pretty but best of all scrumptious! Buy a package of the multi-colored sweet peppers. Split them lengthwise, wash and just remove the seeds. I like to cut the stem in half so each one has a "handle" if possible. Set aside to dry.
Make up ONE of the bags of Garlic Herb Dip as the French Boursin Spread using cream cheese and butter. (look at the recipe above to see how easy THAT is) You'll use less than a teaspoon of the spread at MOST in each of the peppers halves. Fill the pepper (level not heaping) and refrigerate until you are ready to cook and serve Bake the peppers at 350 degrees for about 10 minutes ....then turn on the broiler for just a few minutes to lightly toast them. Serve immediately - 2 or 3 to a plate...or fill a platter to be picked up as finger food. YUM!
Garlic Herb Dip in Beer Bread Bowl
1 package Bayou Beer Bread (Tomato Basil or Onion Garlic works well too)
12 ounces room temperature beer, Sprite or club soda
1 package Garlic Herb Dip Mix
8 oz. sour cream
8 oz. mayonnaise
Mix the Garlic Herb Dip with the sour cream and mayonnaise and refrigerate until needed (up to 2 weeks.)
On the day you plan to serve: Bake one loaf of Bayou Beer Bread in a 9 inch round pan, as directed on the package.
When bread cools, cut center from the bread making a “bowl” to fill with dip. Use the pieces of bread removed for dipping and add some fresh vegetables to dip as well. Just don’t forget to eat the “bowl” when the dip is almost gone!
Garlic Herb Cheeseburgers 4 burgers
You will need:
1 lb. ground beef
1/2 cup Garlic Herb Dip - French-style Cheese Spread
1 Red bell pepper, quartered
1 Red Onion, sliced
4 crusty rolls, split and toasted
Shape ground beef into four patties.
Grill or cook patties until done. Grill onions and peppers at the same time, turning to cook evenly.
Cut red pepper into strips. Spread Garlic Herb Cheese Spread on roll tops and bottoms. Serve burgers in rolls, topped with onion and peppers.