ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Granite City Dip - Need more information

Misc.
Since I do not have this restaurant anywhere near me, it would help me in searching if you would describe the dip in detail: ingredients, taste, what it looks like, etc. All I go on is what people tell me in the request and what I can find on the Internet.

Halyna
MsgID: 1420592
Shared by: Halyna - NY
In reply to: ISO: Granite City Dip
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Granite City Dip
  HM Fargo, ND
2 ISO: granite city dip
  JN Norfolk, NE
3 ISO: Spinach and Artichoke Dip (Granite City -Ingredients)
  Halyna - NY
4 ISO: Granite City Dip
  Dani, MN
5 ISO: Granite City Dip - Need more information
  Halyna - NY
6 ISO: granite city dip
  Erica ,IA
7 ISO: Granite city Artichoke dip
  Sioux Falls
ADVERTISEMENT
Random Recipes
  • James Beard's Favorite Clam Chowder
  • JAMES BEARD'S FAVORITE CLAM CHOWDER 2 dozen shucked razor, cherrystone, quahog, or littleneck clams; or about 1 1/2 cups with liquid* 1 medium onion, finely chopped 3 thick slices bacon, fried crisp and finely crumble...
  • Tom Thumb Bars
  • TOM THUMB BARS FOR THE CRUST: 1/2 cup shortening 1/2 cup brown sugar, packed, divided use 1/2 tsp. salt 1 cup sifted flour FOR THE TOPPING: 2 eggs,...
  • Fresh Clam Chowder
  • FRESH CLAM CHOWDER 36 to 48 hard-shell steamer clams (about 2 1/2 inches wide, total about 2 1/2 pounds) 2 cups chicken broth 1 onion 1 1/2 pounds thin-skin potatoes, such as Yukon Gold 1 tablespoon butter 1 1/2 cups ...
  • Garlic Low-Cal Vinaigrette
  • GARLIC LOW-CAL VINAIGRETTE 1 whole bulb of garlic, separated and peeled Water (as needed) 1 tbsp red wine vinegar 1/4 tsp honey 1 tsp extra virgin olive oil 1 tbsp safflower oil 1/8 tsp salt Freshly ground black peppe...
  • Pappadeaux Greek Salad (copycat recipe)
  • PAPPADEAUX GREEK SALAD (copycat recipe) "Courtesy of the internet - I've had this recipe for a while - so I don't know exactly where to give the credit." FOR THE DRESSING: 1/2 cup extra virgin olive oil 2 to 3 tabl...
  • Croissant French Toast
  • CROISSANT FRENCH TOAST 4 large day-old croissants 3/4 cup milk 2 large eggs 1 tsp vanilla extract 2 tbsp butter 3 tbsp powdered sugar Slice croissants in half crosswise. Whisk together milk, eggs and vanilla. Pour ...
ADVERTISEMENT
  • Chickpeas in Coconut Sauce
  • CHICKPEAS IN COCONUT SAUCE 5 teaspoons sesame oil or canola oil 2 tablespoons yellow split peas, picked over for stones 1 teaspoon coriander seeds 2 to 4 dried Thai or cayenne chilies, stems removed 2 cups water 1 tea...
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: Granite City Dip - Need more information
  • 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!