Versatile Dip Recipes

Steps:

• Spoon the yogurt into a bowl and beat in as much harissa as you like. Stir in most of the coriander and mint, and season if you like. Tip into a serving bowl, garnish with the rest of the herbs and serve.

Steps:

• Combine all ingredients in mixing bowl.
• Transfer to a plastic air-tight container.
• Keep refrigerated.
• Will keep in refrigerator for up to 4 weeks.

Steps:

• Shred cheese coarsely but with short strokes (we use muenster because it is so cheap and yummy and it is extremely moist, but you can use any other cheese of similar consistency. Don't use a cheese like parmesan or romano because the spread won't have the right texture.
• Combine mayonnaise, sour cream (you can also use low-fat yogurt in place of sour cream to save a few calories) and shredded cheese.
• Use a garlic press to mince the garlic directly over cheese mixture (you should use a garlic press because it will evenly distribute the juice of the garlic).
• If you crush it on a cutting board you will lose all the juice and your spread won't have the right flavor.
• Feel free to add additional cloves of garlic if you can handle it.
• My wife and I haven't been able to make it past five.
• Mix well and serve.
• We usually eat spread on a cracker or dark bread like rye but you can put it on just about anything.
• Enjoy.