ROUX: Chips and drop — still a classical – Seguin Gazette

Chips and drop  still a classic

Chips and drop — still a classic

Chip and drop became a renouned break in a ‘60s, and this recipe dates from that era.

Chips and drop  still a classic

Chips and drop — still a classic

Finely clout pimento-stuffed immature olives and pecans to supplement break and season to this cream cheese formed dip.



CREAM CHEESE, OLIVE PECAN DIP

1 8-ounce retard of cream cheese during room temperature

½ crater mayonnaise or a enclosure of 4 percent divert fat lodge cheese

½ to ¾ crater minced immature olives pressed with pimento

½ to ¾ crater minced pecans

A lurch of Crystal prohibited sauce

DIRECTIONS

Blend together all ingredients. Use a palm mixer or food processor if we use a lodge cheese. Chill. Let a drop alleviate a brief time during room heat before serving. 

Posted: Thursday, Mar 24, 2016 12:00 am

ROUX: Chips and drop — still a classic

Denise Roux
Start with a Roux

Seguin Gazette

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As my St. Patrick’s Day corned beef was simmering on a stove, we satisfied that many of my recipes here on these pages are, as a aged observant goes, a day late and a dollar short. Unlike writers for inhabitant magazines, we don’t prepare forward so that a suitable recipe appears before a suitable holiday. Nope, we prepare and write in genuine time, so we am generally reflecting on what worked and what didn’t, rather than scheming my dear readers for what is to come.

In that after-the-fact spirit, now we am charity adult a drop recipe. According to a folks who keep lane of such dates, yesterday, Mar 23, was National Chip and Dip Day. Who knew?


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