{"id":30,"date":"2011-04-18T10:21:31","date_gmt":"2011-04-18T15:21:31","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=30"},"modified":"2016-09-06T10:07:57","modified_gmt":"2016-09-06T17:07:57","slug":"blue-diamond-smokehouse-dip","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=30","title":{"rendered":"Blue Diamond Smokehouse Dip"},"content":{"rendered":"<p><strong>You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make.<\/strong><\/p>\n<p>Makes 2 &#8211; 2 -1\/2 Cups<\/p>\n<p>INGREDIENTS:<br \/>\n1 can (3 oz.) Blue Diamond Smokehouse Almonds<br \/>\n1 cup Mayonnaise<br \/>\n1 cup Yogurt, Plain<br \/>\n1 Tbsp. Balsamic Vinegar<br \/>\n1\/4 tsp. Black Pepper<br \/>\n1\/4 lb. Any Blue-Veined Cheese, softened<\/p>\n<p>DIRECTIONS:<\/p>\n<p>Finely chop the almonds using a food processor or a clean coffee grinder. If you don&#8217;t clean the coffee grinder you will have a slightly coffee flavored almond dip.<\/p>\n<p>In a bowl, combine the mayonnaise, yogurt, balsamic vinegar, black pepper, cheese and chopped almonds. Mix well and refrigerate for 2 hours before serving.<\/p>\n<p>Serve with raw vegetables or as a dip.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You will love this dip for celery sticks and chips and just about anything you can dip. And it only takes about five minutes to make. Makes 2 &#8211; 2 -1\/2 Cups INGREDIENTS: 1 can (3 oz.) Blue Diamond Smokehouse Almonds 1 cup Mayonnaise 1 cup Yogurt, Plain 1 Tbsp. Balsamic Vinegar 1\/4 tsp. Black &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=30\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Blue Diamond Smokehouse Dip<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[11],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-u","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/30"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30"}],"version-history":[{"count":4,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":39,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/30\/revisions\/39"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}