Garlic Eyeballs With Creamy Chive Dip Recipes

Steps:

• Lightly spray a hard plastic 12-hole egg holder/carton with nonstick cooking spray. Place a chocolate chip flat-side down into each hole of the egg holder to form pupils.
• In a small mixing bowl, mix 1 packet of gelatin with 1/4 cup cold water, mixing until combined and free of lumps. Heat 1/2 cup water in the microwave for 1 minute, until hot. Pour the hot water into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Stir in the blue food coloring. Using a pipette or eyedropper, drop 3 to 4 drops of blue gelatin around each chocolate chip to form the blue iris of each eye. Place the egg holder into the freezer for 30 minutes, until the blue is set.
• Meanwhile, mix the remaining packet of gelatin with 1/4 cup cold coconut milk in a small bowl. Add the confectioners' sugar and whisk until the mixture is free of lumps. Heat the remaining 1/2 cup coconut milk in the microwave for 1 minute, until hot. Pour the hot milk into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Allow this mixture to cool for about 5 minutes, so that you do not melt the pupil and iris.
• Remove the egg holder from the freezer and carefully spoon about 2 teaspoons of the coconut mixture into each eye until the chocolate chip is covered. Return the egg holder to the freezer for 30 minutes more, until the gelatin is set.
• To remove the gummies, gently push each eyeball with a fingertip until loosened from the egg holder. Place the gummy eyeballs onto a serving platter.
• In a small mixing bowl, combine the vodka and red food coloring. Dip the tip of a tiny paintbrush into the mixture and carefully paint veins onto the eyeballs by drawing curved lines from the bottom of each gummy into the center of the iris. Allow the veins to dry for 2 minutes. Serve immediately.

Steps:

• For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
• For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
• For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
• For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
• Go Greek and stir through grated cucumber, and a handful of chopped mint.

Steps:

• In a food processor, process garlic until smooth. Add sour cream, yogurt, and milk; process until smooth. Transfer to a medium bowl. Stir in chives. Season with salt and pepper. Top with more chives.

Steps:

• Whisk together sour cream, yogurt, mayonnaise, chives, garlic, lemon zest, and lemon juice. Season with salt and pepper. Serve with grape tomatoes and celery sticks.

Steps:

• DRY MIX:.
• Combine all the dry ingredients and stir until well blended.
• Place in a 3"X4" ziplock bag, (or jar) and seal.
• FINISHED PRODUCT:.
• Combine the Chive and Garlic Dip mix with the sour cream.
• Chill for at least 2 hours before serving.