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Discussion Starter · #1 ·
<span style="font-family:Arial;"><span style="font-size:large;"><b>Boursin Dip</b></span></span><br><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">2 x 8oz. cream cheese</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">½ cup mayonnaise</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">2 tsp. Dijon mustard</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">1 clove garlic, minced (or more to taste)</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">2 tbsp. finely chopped chives</span></span><br><span style="font-family:Symbol;"><span style="font-size:large;">·</span></span> <span style="font-family:Arial;"><span style="font-size:large;">2 tbsp. finely chopped dill or 1 tsp. dill seed</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;">Process, starting with the cloves to ensure they're well minced and distributed, then chill for 24 hours to blend the flavours, although it makes a good dip right off the bat.</span></span><br><br><span style="font-family:Arial;"><span style="font-size:large;"><b>Food memories:</b> Again, a recipe found by my father-in-law's wife, I think from a book entitled "Dips With A Difference". We so liked this dip that it has become a staple in our house, not only with veggies or chips but as a spread on wraps or toast or on burgers.</span></span>
 

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Discussion Starter · #3 ·
Glad you liked it... it's great as a spread on sandwiches.
 
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