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BatMUD Forums > Bs > Re: You too can cook!
Serated Pommes de Terre & Creamy Vegetable Dip
Serves 1-6
Ingredients: 1 Bag of rippled potato chips, 1 tub of chip dip
Steps: 1. Carefully open cellophane bag using scissors, serated knife, or
teech. 2. Pour chips into serving bowl. Serve at room temperature. 3. Remove
chip dip from fridge, grab tab on metal lid, peel outer edge of lid, pry bad
lid and remove - save lid for storing any leftover dip. 4. Pour off any oil on
the top of the dip and serve.
Serves 1-6
Ingredients: 1 Bag of rippled potato chips, 1 tub of chip dip
Steps: 1. Carefully open cellophane bag using scissors, serated knife, or
teech. 2. Pour chips into serving bowl. Serve at room temperature. 3. Remove
chip dip from fridge, grab tab on metal lid, peel outer edge of lid, pry bad
lid and remove - save lid for storing any leftover dip. 4. Pour off any oil on
the top of the dip and serve.
Merri wrote:
Serated Pommes de Terre & Creamy Vegetable Dip
Serves 1-6
Ingredients: 1 Bag of rippled potato chips, 1 tub of chip dip
Steps: 1. Carefully open cellophane bag using scissors, serated knife, or
teech. 2. Pour chips into serving bowl. Serve at room temperature. 3. Remove
chip dip from fridge, grab tab on metal lid, peel outer edge of lid, pry bad
lid and remove - save lid for storing any leftover dip. 4. Pour off any oil on
the top of the dip and serve.
Serves 1-6
Ingredients: 1 Bag of rippled potato chips, 1 tub of chip dip
Steps: 1. Carefully open cellophane bag using scissors, serated knife, or
teech. 2. Pour chips into serving bowl. Serve at room temperature. 3. Remove
chip dip from fridge, grab tab on metal lid, peel outer edge of lid, pry bad
lid and remove - save lid for storing any leftover dip. 4. Pour off any oil on
the top of the dip and serve.
4. Take a spoon and mix in any oil on the top.
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-- Sir Henry Rawlinson
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