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Escargot Dip
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Escargot Appetizer | |
1 can | escargot 4.25 oz., (1 or 2 dozen) depending on size |
1/2 stick | butter |
2 cloves | shallot finely chopped or you can use garlic instead |
1 Tablespoon | chopped parsley |
1/2 package | Boursin Garlic, Herb Cheese (about 1/2 cup) |
1 dash | Brandy |
Directions: Soften butter & cheese, add shallots/or garli, parsley, brandy with desired salt & pepper.
Mix in the escargot. Place in an oven proof dish/bowl at 450 deg until snails, butter & cheese bubbles.
Enjoy with baguette slices.
After your first try, adjust ingredients to taste.
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