I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like
Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an el
I'm wondering whether the blending speed will affect the texture of the yogurt unfavourably. I am making a spinach and artichoke dip, and I want to lower the ca
Why do store-bought dips (guacamole, sour cream and chive, salsa...) typically say "Keep refrigerated and consume within 24 [or 48] hours of opening"? Before o
I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge f
I have an event coming up and the person who usually brings the popular 'Ghost Pepper Cheese Dip' can't make it. I've order some 'Smoked and Dried Bhut Jolokia
I had dip made with Target store brand plain nonfat Greek yogurt, minced garlic, powdered ginger, lemongrass paste, salt, and nothing else; the dip was soft and