ADVERTISEMENT
- Real Recipes from Real People -

ISO: 3 Veggie Dip from Kraft

Misc.
I am looking for a recipe for a triple veggie dip that is served hot and uses asparagus, frozen spinich, and artichokes. It also has chive cream cheese in it. This was in a recent kraft magazine. I am moving and I have packed my recipe!!
MsgID: 0072561
Shared by: Barbara, Memphis
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Barbara, Memphis
2
  Halyna - NY
3
  Barbara, Memphis
ADVERTISEMENT
Random Recipes
  • Carrot-Zucchini Loaves
  • CARROT-ZUCCHINI LOAVES 2 1/2 cups all-purpose flour 1/2 cup toasted wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 beaten eggs 1 cup granulated sugar 1 cup finely shredded zuc...
  • Turkey Breast with Wild Rice Stuffing (crock pot)
  • TURKEY BREAST WITH WILD RICE STUFFING 4 cups cooked wild rice 3/4 cup finely chopped onion 1/2 dried cranberries 1/4 cup slivered almonds 2 medium peeled or unpeeled cooking apples, coarsely chopped (2 cups) 1 (4-5 lb...
  • Watershed Pan-Fried Chicken
  • WATERSHED PAN-FRIED CHICKEN "This recipe, from Scott Peacock and Edna Lewis' "The Gift of Southern Cooking," is the one the restaurant uses for its renowned Tuesday fried chicken nights. It blends the authors' best ch...
  • Black Skillet Beef with Greens and Red Potatoes
  • BLACK SKILLET BEEF WITH GREENS AND RED POTATOES 1 pound top round beef 1 tablespoon paprika 1 1/2 teaspoons oregano 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon red peppe...
  • Super Supper - Quick Potato Hamburger Casserole, 1968
  • SUPER SUPPER, 1968 1 (5 1/4 oz.) package Pillsbury Hungry Jack Mashed Potato Flakes 1 1/2 cups dairy sour cream 1 cup water, divided use 1 lb. ground beef 1 (15 oz.) can tomato sauce with tomato bits (or 2 cans (8 oz....
ADVERTISEMENT
  • Skillet Franks and Noodles (Campbell's, 1977)
  • SKILLET FRANKS AND NOODLES 1 pound frankfurters, cut in half diagonally 1/2 cup chopped onion 1/2 teaspoon basil or oregano leaves, crushed 2 tablespoons butter or margarine 1 (10 3/4 ounces) can condensed cream of ce...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: 3 Veggie Dip from Kraft
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!