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Member Since: Aug. 2006
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Recipe Reviews 8 reviews
Garlic Feta Dip
I made this recipe to take to a girl's night potluck for about 20 women. I was looking for something inexpensive using what I had, which included a large tub of feta from a wholesale club. I omitted the yogurt and used 8 oz. reduced fat sour cream. To spice things up a bit, I added a small seeded jalapeno, the juice of one lemon, and a handful of the last herbs from the garden (basil, oregano, etc.). Mixed everything with an immersion blender and served with crackers, red bell pepper strips & baby carrots. When I tried it, I thought it to be a bit bland, but everyone else RAVED about it. I served this right after making it but think it would be even better after refrigerating for a few hours to meld the flavors.

2 users found this review helpful
Reviewed On: Nov. 26, 2011
The Best Fresh Tomato Salsa
This was wonderful and so easy! I had a bunch of tomatoes that were turning mushy quickly and this was the perfect way to use them up. I don't normally add bell pepper to my salsa but did because they're plentiful right now. Great addition! Also added 2-3 loves garlic and 2 jalapenos (mostly de-seeded). My guests raved about it--will certainly make again.

2 users found this review helpful
Reviewed On: Jun. 19, 2011
Mandi's Cheesy Potato Soup
I tried this recipe yesterday when my boyfriend made it, and again today at my own house. Turned out very well both times. Boyfriend used Russet potatoes, whole milk, a bit of half & half, and a freshly grated block of extra sharp cheddar. He also added cooked bacon and chopped green onion...wonderful served with cheddar/jalapeno bread! I made it today with 5 small Yukon gold potatoes that badly needed to be used up, added 2 chopped garlic cloves, a small onion, and no celery. I also used skim milk, and pre-shredded cheese with about 1/4 C. leftover canned corn. I'm a vegetarian, so I topped it with soy-based bacon bits. You can go lower fat or totally decadent with this recipe and it's great both ways! Green onions really add a lot as a garnish. Thanks for the recipe!

3 users found this review helpful
Reviewed On: Feb. 28, 2010
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