Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 Baked Potato Dip 1 1/2 c. baked potato (skinned) 1/4 + 1/8 c. Tofutti Better Than Sour Cream 3/4 c. Silk soymilk, original flavor 2 Tbs. fresh minced chives 3/4 tsp. salt 1/8 + pinch cayenne pepper In a medium bowl, mash warm potaoes with a large fork. Stir in remaining ingredients until well combined. Don’t make completely smooth. Top with a few extra chopped chives for garnish. Serve with toast squares, blanched asparagus, fresh broccoli or green beans, and crackers. I like to put this dip into a “squash” bowl to serve. To make a squash bowl, bake a 2 lb oval squash at 300 degrees for 1 hour and 20 minutes. Remove from oven and allow to cool. Using a “v” shaped cutter, make cuts around top of squash forming a circle and connecting the cuts. Remove top and using a spoon, carefully remove seeds and stringy center. Rinse and pat dry. Fill with dip and replace top. Set in refrigerator to cool. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 Web Hosting - Let the expert host your site http://webhosting. Quote Link to comment Share on other sites More sharing options...
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