**Indulge in Roy's Sheep Dip: A Culinary Journey of Unique and Flavorful Recipes**
Prepare to tantalize your taste buds with Roy's Sheep Dip, a culinary adventure that showcases a diverse array of delectable recipes. From the classic and comforting Original Sheep Dip to the tantalizing variations featuring Guinness, Curry, and even a Vegetarian option, this collection caters to every palate. Discover the secrets behind Roy's legendary dish, passed down through generations, and embark on a journey of culinary exploration that will leave you craving more. Whether you're a seasoned chef or a home cook seeking new inspiration, Roy's Sheep Dip promises an unforgettable gastronomic experience.
SHEEP DIP (SHEEP DIP!)
This is from Ireland. Now I'm not sure when Ireland started making feta and ricotta cheeses but it's intro reads: "Cheeses made from sheep's milk are quite popular in Ireland, and this tasty concoction uses two - feta and ricotta. Whether your feta and ricotta come from the milk of sheep, cows, or goats, the mixture will be delicious."
Provided by Annacia
Categories Cheese
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In the bowl of a food processor combine the cheeses and process until smooth.
- Add the brandy and puree.
- Fold in the green onions, pine nuts, and dill and continue to fold until the mixture is well blended.
- Spoon into a 2-cup decorative serving bowl.
- Cover and chill at least 2 hours.
- Serve with French bread, crackers or crisp breads.
Nutrition Facts : Calories 690.3, Fat 53.1, SaturatedFat 29, Cholesterol 169.7, Sodium 1447.8, Carbohydrate 11.8, Fiber 1, Sugar 6.2, Protein 33.5
ROYS SHEEP DIP...
Dad was a Gemini by the Zodiac,thus everything he did in life was "mufti-faceted" including his cooking and personal recipes. Non anywhere on the face of the earth like most of them,each had his "signature" of taste, especially his spaghetti sauce in which no 2 batches were ever the same and it was world renowned by friends and...
Provided by Gaerd Vickery
Categories Other Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Drain your Oysters. Please make sure you get the Smoked cooked ones, not raw !Drain well. Set these aside. Peel you Avocado,remove your pit. Cut Avocado in 1/2 and slice up into bits for mashing.(save pit if you like plants,you can grow a tree from it...) Add your sour cream and tablespoon of Lipton's.(Lipton's can be adjusted to taste. Be careful not to overpower Oysters and avocado) You can now blend with beaters or by hand til well mixed. Dice your onions (whole or in part depending how strong it is. I usually do 1/2 then adjust to taste as I go along) into 1/4 to 1/2 rings then 1/2 the rings then dice into pieces and blend into sour cream. Now you can beat in your oysters. Add black pepper to taste and refrigerate overnite for flavors to marinate. Serve cold and with anything that dips... 8 - 10. Double recipe if needed. 10
- 2. As for your Avocado pit. Clean it up, get a glass of water fill it 3/4 full. Take 3 rounded,sturdy toothpicks insert evenly 1/2 way(middle) and put her in the glass (bottom 1/2 of pit should be in water) and watch her begin a new life in the next 6 weeks. When about 6 inches tall from the top and well est roots, plant in a good sized planter and keep in a sunny location and enjoy !
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sheep dip.
- Don't overcrowd the pan. If you do, the sheep dip will not cook evenly.
- Cook the sheep dip over medium heat. This will help to prevent it from burning.
- Stir the sheep dip frequently. This will help to prevent it from sticking to the pan and burning.
- Serve the sheep dip immediately. This will ensure that it is at its best.
Conclusion:
Roy's Sheep Dip is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are entertaining guests or just looking for a quick and tasty meal, this recipe is sure to please. With its unique flavor and tender texture, Roy's Sheep Dip is a dish that you will want to make again and again.
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