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Appetizer -- Cream Cheese Dip
1 8-oz. package cream cheese, softened
1 fresh tomato
2 cloves garlic minced
Less than one quarter cup milk or
Half and Half to thin mixture
Fresh ground pepper
Slice tomato in half and scoop out inside pulp. Combine tomato pulp
with cream cheese and garlic and a splash or two of milk. Mix with a
mixer for several minutes until smooth. Add a little milk if
necessary to thin the dip. Place mixture in a small bowl and sprinkle
with fresh ground pepper. Refrigerate until ready to serve. Potato
chips actually go great with this dip, but you may also use your
favorite crackers.
The Skinny: Use light cream cheese and low fat milk or Half and Half.
If you have a nice tender tomato, then cut it into pieces and put the
whole thing in the mixer. You will end up with some of the tomato
skin in the dip but it really is no problem.
1 pineapple
1 pint fresh sliced strawberries
2 bananas
sliced
2 kiwi fruits peeled and sliced
1 11-oz. can
mandarin oranges, reserve juice
One quarter cup honey
Juice of 1 lime
Coconut flakes
Fresh mint leaves
Cut pineapple in half lengthwise. Dice
8 - 10 lbs. of baby back pork sparerib racks
10 – 12 hickory
hardwood chunks (Use the large chunks that are approximately the size
of the palm of your hand rather than the hardwood chips)
Dry Rub
consisting of mixed spices including 3 Tbsp. of fresh ground pepper
and seasoning salt
2 8-oz. packages cream cheese, softened
1 fresh tomato
4
cloves garlic
One quarter cup milk or Half and Half
1
pineapple
1 pint fresh sliced strawberries
2 bananas
sliced
2 kiwi fruits peeled and sliced
1 11-oz. can
mandarin oranges, reserve juice<
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