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Ingredients. 1 (8-ounce) package cream cheese, room temperature. 3/4 cup mayonnaise. 1/2 cup slivered almonds, toasted. 1 cup shredded sharp cheddar. 1 cup shredded Swiss
Dressing ingredients: 1 tablespoon lime zest. 4 tablespoons lime juice, freshly squeezed (approximately 2 limes) ¼ cup olive oil. ½ teaspoon kosher salt
Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. [7][8] She first served the dish on New Year's Eve at the Houston Country Club.
Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel once ...
A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, Family Circle magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print. The dish typically includes: Refried beans ...
Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. [1][2][3] Invented near the beginning of the 20th century, [1] it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip [3][4] or combined with meat in a sandwich. [5][6] This spread can be obtained pre ...
To prep the fruit, veggies and cheese, just grab a chef’s knife and cutting board and cut the watermelon and feta into cubes and the cucumbers into large chunks. Thinly slice the red onion with ...
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.It is usually served plain but a popular variation is to top with provolone cheese, onions, and a dipping container of beef broth produced from the cooking process (termed au jus, "with juice").