{"id":111,"date":"2014-08-20T01:11:25","date_gmt":"2014-08-20T01:11:25","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=111"},"modified":"2022-12-23T01:40:45","modified_gmt":"2022-12-23T01:40:45","slug":"dips","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/hor-d-orves\/dips\/","title":{"rendered":"~Dips, Salsa, Spreads, Fondue"},"content":{"rendered":"

Dips and Spreads are similar…spreads are a little stiffer.
A chip will usually break when “dipped” in a spread.
Most dips and spreads start with these basics–then other desired items are added to it.<\/strong><\/p>\n

\n

BASIC DIP<\/strong>
8 oz. sour cream
\u00bd c mayonnaise<\/p>\n

BASIC SPREAD<\/strong>
8 oz cream cheese
1\/2 to 1 c sour cream<\/p>\n

PLUS EITHER:<\/strong>
1 pkg Good Seasons Italian Salad Dressing Mix
1 pkg dry Onion Soup Mix
1 pkg Ranch Dressing Mix<\/p>\n

\n

CHERIE’s CHEESE BALL\u00a0\u00a0<\/strong> \u00a0\u00a0\u00a0 \u00a0(Xmas 2016)<\/p>\n

(2)\u00a0 8 oz. cream cheese
2 t Lawrys seasoned salt
(1)\u00a0 8 oz. can drained crushed pineapple (reserve juice)
1 lb sharp cheese, grated
1 cup pecans, chopped<\/p>\n

Mix together well all ingredients except pecans.
Shape into a ball. (if too stiff, add some pineapple juice)
Roll in pecans.
Chill til 1 hour before serving
Serve with hard crackers (Triscuits, Sociables, etc).<\/p>\n

\n

MEXICAN LAYERED DIP<\/strong><\/p>\n

LAYER in SHALLOW Casserole Dish:
2 cans Refried Beans
1 t Chili Powder, sprinkled
1 T dried minced Onions
1 c Hot Picante Sauce
1 c Guacamole or Avocado Dip
8 oz. sour cream
1-2 cups grated Cheese (mild Cheddar or Monterrey Jack)<\/p>\n

TOP with any\/all of following:
Green Onions (finely chopped)
Black Olives (sliced)
Tomatoes (finely chopped)<\/p>\n

SERVE with: Tostado chips<\/p>\n

\n

TEXAS CAVIAR<\/strong><\/p>\n

2 cans (14 oz) black-eyed peas, drained
1 can (15-1\/2 oz) white hominy, drained-optional
2 med. tomatoes, chopped-optional
2 cloves garlic, minced
1 med. sweet green pepper, chopped
1 jalapeno pepper, chopped
4 green onions, chopped
1\/2 onion, chopped fine
1\/2 c chopped parsley
1 can chopped pimentos, drained
salt to taste
Tabasco Sauce-to taste
8 oz. bottle Italian Salad Dressing.<\/p>\n

Combine all ingredients well, except salad dressing.
Pour Salad Dressing over mixture.
Cover and refrigerate for at least 2 hours–3-7 days is better to develop flavor.
Drain and serve with tortilla chips. Makes 7 cups.<\/p>\n

\n

CHERIE\u2019S RED\u00a0 BEANS\u00a0 ‘n\u00a0 RICE\u00a0 SALAD\/DIP<\/strong><\/p>\n

16 oz. red beans, rinsed, drained
1 \u00bd c cooked rice
1 medium tomato, seeded, diced small
\u00bd c chopped fresh cilantro leaves
2 ripe avocados, diced
1 c shredded cheddar cheese
1 small can black olives, sliced
Jar of your favorite Salsa or Picante Sauce<\/p>\n

In large bowl, mix all ingredients well, EXCEPT cheese and avocados.
Cover and refrigerate at least 2 hours, or overnight.
Just before serving, stir in cheddar cheese and avocado.
Serve with Large Frito chips.\u00a0 (If you mix cheese in with HOT rice,
cheese melts and salad looks terribly unappetizing!)
Optional:\u00a0 1\/2 c minced green or red onion;\u00a0 \u00bd c finely chopped bell pepper;
1 Jalapeno pepper, minced<\/p>\n

\n

CRAB OR SHRIMP DIP OR SANDWICH SPREAD
Cherie & Chester’s creation!
<\/strong><\/p>\n

Mix together:<\/strong>
6-8 oz fresh crab or imitation crab OR shrimp OR Both, chopped (fine for dip or chunky for sandwich spread)
8 oz. cream cheese
8 oz. sour cream
2 T minced onion\u00a0 plus (2) green onions, finely chopped
2.5 oz. Horseradish–or less & taste
1 T lemon juice (or less)
1\/2 t to 1 t Cholula Sauce
1\/8 t Garlic Powder & \u00be t garlic salt \u2013 if needed
2 t Worcestershire Sauce – optional
Parsley flakes \u2013 optional
\u00bd t paprika – optional
Dash Tabasco Sauce – optional<\/p>\n

Using mixer, blend all ingredients well (except seafood).
For dip, add seafood & blend well.
For sandwich spread\u2014barely stir in seafood-so it remains chunky.<\/p>\n

\n

SHRIMP DIP<\/strong><\/p>\n

4-1\/2 oz can tiny shrimp UNDRAINED
8 oz. sour cream (or cream cheese)
1 env dry onion soup mix
or 1 T pureed onion, or 1 t onion juice
or 2 T minced dried onion
1\/2 t lemon extract
1\/2 to 3\/4 c mayonnaise
1\/2 t Worcestershire Sauce
Tabasco Sauce (6 drops) or 1\/8 t cayenne pepper
Horseradish, if desired
1\/2 c catsup-optional
2 T parsley flakes-optional<\/p>\n

\n

ARTICHOKE-SHRIMP DIP\u00a0 (Hot or cold)<\/strong><\/p>\n

8 oz. sour cream*
1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. pickled, artichoke hearts, drained
1-1\/2 cup salad shrimp*
2 t prepared horseradish<\/p>\n

Place mayo, sour cream and cheese in food processor.
Mix slightly.
Add artichokes and process off and on for 4-6 seconds, only til gently chopped and mixed.\u00a0 Add shrimp and process 4-6 seconds.
Serve hot or cold.\u00a0 If want hot, bake for 20-30 min. at 350\u00b0.
Serve on Melba rounds for hors d’oeuvre<\/i><\/b>.<\/p>\n

*Can leave out sour cream and shrimp.<\/p>\n

\n

HERBED GARLIC CHEESE SPREAD<\/strong><\/p>\n

(2) 8-oz. pkg. cream cheese, softened
1 cup salted butter (2 sticks) (or if using unsalted, add 1 t salt)
3 green onions, finely chopped
\u00bd t dried basil
\u00bd t dried marjoram
\u00bd t dried oregano
\u00bd t dried thyme
\u00bd t dill weed
\u00bd t garlic powder
\u00bd t fresh ground black pepper<\/p>\n

Cut butter and cream cheese into small pieces.
Beat with spices and onion til well blended.
Cover and refrigerate if not using right away.
NOTE:\u00a0 This can be served as a spread with crackers.<\/p>\n

\n

STRAWBERRY CR\u00c8ME DIP\u00a0\u00a0 \u00a0(Nancy Zvoch\u00a0 4\/91)<\/strong><\/p>\n

8 oz.\u00a0 tub strawberry cream cheese
7 oz. jar marshmallow cr\u00e8me
8 oz. Cool Whip (optional)<\/p>\n

Beat cream cheese and preserves til blended.
Fold in Cool Whip and marshmallow cr\u00e8me.
Cover and refrigerate til serving.
Serve with fresh fruit.\u00a0 Divine with fresh, hulled STRAWBERRIES!
NOTE:\u00a0 Can use other flavors of cream cheese (pineapple is good).<\/p>\n

\n

PICANTE SAUCE OR SALSA<\/strong><\/p>\n

32 oz. tomatoes, drained, diced
10 oz. Rotel (tomatoes w\/green chilies) diced
1 large onion, chopped
1 med green pepper, chopped
2 T garlic powder
1 T chili powder
2 T crushed red pepper
1\/4 c minced jalapenos
1\/8 c vinegar
1\/2 t cumin
1 t salt<\/p>\n

Place all ingredients in saucepan. .
Bring to boil. Reduce heat.
Simmer til slightly thickened, about 20 minutes.
Makes approximately 10 pints.<\/p>\n

\n

CHESTER\u2019S SALSA\u00a0 (BASE)<\/strong><\/p>\n

4-6 Tomatillos
2-3 large yellow banana peppers, minimum 6\u201d in length
2 large Anaheim peppers
2 average size Jalapeno peppers
2 average size Serrano peppers
1 T minced garlic
2 cups cilantro (or more)
1 whole white onion
2 T white vinegar
Juice of 1 lime<\/p>\n

Wash and seed all peppers except Serranos.
Broil Anaheim til black on top and skin is bubbly.
Let cool; peel skin off.
Puree onion.
Using food processor, coarsely puree tomatillos, garlic, cilantro and remaining peppers.
Mix together all ingredients.
Pour into ice cube trays and freeze.
To serve, use one ice cube with 4 fresh medium size tomatoes that have been peeled, seeded, chopped (or use canned tomatoes)
Depending on how salty chips are, Add salt and pepper to taste.
Refrigerate.\u00a0 Heat will grow.<\/p>\n

\n

GALEN\u2019S SALSA & GUACAMOLE<\/strong><\/p>\n

This MUST be made in a Food Processor.<\/strong>
You will need two very large bowls or pots.<\/p>\n

10 or so Tomatoes, or 20 Roma Tomatoes
1 medium Onion
1 Bell Pepper, any color except green
2 or 3 Jalape\u00f1o peppers, canned (not fresh)
Cilantro, about a half cup when mashed down (no bottom stems)
1 teaspoon chopped Garlic, or 3 fresh segments
\u00bc cup Red Wine Vinegar (not balsamic)
Juice from 2 or 3 limes — small Mexican or Key limes, not the large lemon-sized ones
Optional:\u00a0 a small amount of fresh Celery, Apple, Peach.<\/p>\n

Put the S-curved cutting blade in the bottom of food processor.
Blend cilantro, garlic, jalape\u00f1os, wine vinegar, and lime juice in the food processor til there are no big chunks.
Take the cutting blade out, and dump the mixture into one of the bowls.
Cut out the stem areas of all the tomatoes, and peel off the stickers.
Cut the tomatoes into halves or quarters, small enough so that the pieces can fit down the tube of the food processor.
Do the same to the onion, bell pepper, and optional items.
Put the circular slicing blade into the food processor, and put the lid on.
Start pushing the tomatoes, onion, bell pepper, and optional items through the feeder tube of the processor, slicing them.
Each time the processor gets nearly full of slices, dump them into the second bowl.<\/p>\n

Put the S-curved blade back in the bottom of the processor.
Scoop up some of the sliced items and put them in the processor, about halfway full.
Put the lid on, and using the pulse button, process them until the mixture is semi-chunky, but not liquefied.
Dump this into the first bowl, on top of the greenish mixture that is already in it.
Continue processing the rest of the sliced items, until all is in the same bowl.
Stir it up real well.\u00a0 Add salt to taste.\u00a0 Serve it cold.<\/p>\n

\n

GALEN\u2019S GUACAMOLE<\/strong><\/p>\n

Cut some avocados in half, take out the stem and the seed, and scoop the insides out with a spoon into a bowl. Smash them up real good with a fork.
Dump in some of the above salsa, so that the bowl contains about one-third salsa and two-thirds avocado.
Add salt.
Mix it all together with the fork, and serve cold.<\/p>\n

\n

BLUE CHEESE DIP or SPREAD\u00a0\u00a0 (Wms Sonoma 10\/2014)<\/strong>
Tried: 8\/29\/12<\/p>\n

4 oz cream cheese, room temperature (lite=OK)
1 c sour cream (fat free=OK)
4 oz. tangy blue cheese, such as Point Reyes
2T chopped fresh chives
\u00bd t freshly ground black pepper
\u00bc t garlic powder
dash Tabasco
*For a tangier flavor add 1\/2 teaspoon white vinegar (optional)not tried!
Chips
Sliced raw vegetables, such as carrots, cucumbers, celery<\/p>\n

Mix cream cheese til soft and creamy.\u00a0 Add sour cream til well blended.\u00a0 Mix in blue cheese til cheese is crumbled and no large lumps remain.\u00a0 Stir in chives and pepper.\u00a0 Refrigerate at least 30 min. before serving.\u00a0 Keeps up to a week.\u00a0 Serve with chips and veggies.\u00a0 Makes 2 cups.<\/p>\n

FOR A SPREAD:\u00a0 omit sour cream. If spread is too thick, add 1 tablespoon at a time of water (up to 5 tablespoons) til it reaches desired consistency<\/p>\n

\n

CHIPPED MEAT DIP\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a07\/06<\/strong><\/p>\n

8 oz cream cheese, set out to room temperature
4 oz cream cheese
4 green onions, thinly sliced
1 pkg VERY THINLY sliced ham, genoa salami, chipped beef
2 t Worcestershire Sauce
1\/8 t garlic powder
Ritz crackers<\/p>\n

Finely chop both green onions and meat.
Mix well with mixer all ingredients (except crackers).
Serve with crackers.<\/p>\n

\n

GUACAMOLE<\/strong>
Add what you want and as much as you want to fit your taste.
MIX:
3 ripe Avocados, mashed (not blended or pureed)
3\/4-1 cup Salsa or Picante Sauce
1 ripe Tomato, diced small
1 T onion juice, or minced onion
few shakes salt, pepper, garlic salt
Dash Tabasco Sauce
1\/2 can diced green chili peppers.
Few Spoonfuls of sour cream
lemon juice<\/p>\n

\n

LARGE GUACAMOLE RECIPE \u00a0\u00a0\u00a0 \u00a0(Corky 12\/09)<\/strong><\/p>\n

1 large onion, finely chopped or pureed
1t minced garlic or 3 garlic cloves, crushed
6 fresh green chili peppers, seeded, finely chopped (or Japaleno)
1 cup fresh cilantro, finely chopped
1\/2 cup fresh lime juice (2.5 medium sz limes)
1-1\/2 T seasoned salt (or more)
The above makes 3 cups without avocados & tomatoes<\/p>\n

10 ripe medium fresh Hass avocados, seeded and peeled (refrigerated) (rough skin ones)
3 tomatoes, seeded and diced small (refrigerated)<\/p>\n

In a large mixing bowl, mash avocado coarsely, leaving somewhat chunky. Add remain ingredients and mix to blend.
Let stand in frig for 30 min. before serving.<\/p>\n

To store guacamole in refrigerator:<\/strong>\u00a0 Apply a THIN layer of mayonnaise on top. Place a piece of plastic wrap directly on the surface of the guacamole and refrigerate.\u00a0 When ready to serve, just stir mayo into the dip.<\/p>\n

Ahead of Time:\u00a0<\/strong>
Can mix up first 6 ingredients and refrigerate for many days.
Then mix in avocados and tomatoes just prior to serving.
Use:\u00a0 1 tomato and 3-4 avocados per 1 cup Guacamole Mix
Or:\u00a0\u00a0\u00a0 1 small tomato and 2 avocados per \u00bd cup Guacamole Mix<\/p>\n

\n

SMALL GUACAMOLE RECIPE (makes 2-1\/2 cups)<\/strong><\/p>\n

3 ripe Hass avocados, peeled & mashed
1\/3 c pureed onion
2 T fresh chopped cilantro
2 T fresh lime juice
1 Jalapeno, seeded and minced
Salt
1\/8 t minced garlic
1 ripe plum tomato, seeded, diced small<\/p>\n

Follow directions above.<\/p>\n

\n

SUNDRIED TOMATO DIP (Takeoff of:Too Good Gourmet Mix)<\/strong>
Cherie & Chester’s creation (copycat of Too Good Gourmet)
<\/strong><\/p>\n

MIX:<\/strong>
1 c mayonnaise (or less)
1 c sour cream<\/p>\n

ADD:<\/strong>
1\/3 c onion flakes
1 t chives (dried)
2t garlic powder
1 t dry mustard
\u00bc t salt (or none)
Dash cayenne pepper
1 to 2 T sun dried tomato concentrate*<\/p>\n

Stir well and refrigerate.
Serve with unseasoned pita chips from Sams<\/p>\n

*”Amore” brand is good \u2013 find tube at Reasors in pizza section\u00a0 www.amorebrand. com<\/p>\n

\n

PIMENTO OLIVE CHEESE SPREAD\u00a0 (Kraft Substitute) (not tried!)<\/strong><\/p>\n

10 oz sharp cheddar cheese, grated
8 oz cream cheese, softened
1\/2 small yellow onion, grated
1\/2 cup chili sauce
1\/4 cup pimiento stuffed olives, coarsely chopped
4 to 8 tbsp sour cream (depending on the consistency you want)<\/p>\n

Mix first five ingredients well, stir in the 4 tablespoons of sour cream.
Add more tablespoons of sour cream, if desired.<\/p>\n

\n

PICO DE GALLO\u00a0 aka Fresh Tomato Salsa (2\/2014)<\/strong><\/p>\n

2 ripe tomatoes, peeled, chopped FINE
\u00bc to \u00bd med white or red onion, chopped fine
1 green onion, chopped fine
1 Serrano chile, or Japaleno minced (remove seeds)
\u00bc cup full leaves cilantro, chopped
3 garlic cloves, minced or \u00bd t garlic powder
\u00bd lime, juiced
1 t kosher salt
1\/8c (2 oz) extra virgin olive oil (optional\u2014some recipes don\u2019t use this)<\/p>\n

Put chopped tomatoes in colander to let juice drain off.
Combine all ingredients and mix well in colander.
Let sit for 15 minutes to allow flavors to marry.
Makes 1-2 cups<\/p>\n

\n

TRADITIONAL ONION DIP\u00a0\u00a0 (tastes like Liptons)<\/strong><\/p>\n

16 oz. sour cream* (2 cups)
1 env dehydrated onion soup mix
1 T horseradish
2 T parsley flakes-optional
1 T season all-optional
1\/4 c each finely diced radish, carrot, green pepper, celery-optional<\/p>\n

OR use 8 oz. cream cheese + 1 c mayonnaise<\/p>\n

\n

CORKY\u2019s CHEESE BALL<\/strong><\/p>\n

(2)\u00a0 8 oz. cream cheese
2 T chopped green onion
1\/4 c finely diced bell pepper \u2013 (might try 1 cucumber, shredded)
1 t seasoned salt
(1)\u00a0 8 oz. can drained crushed pineapple
1 cup pecans, chopped<\/p>\n

Mix together well all ingredients except pecans.
Shape into a ball
Roll in pecans.
Chill til 1 hour before serving
Serve with hard crackers.<\/p>\n

\n

HAM CHEESE LOG\u00a0 (Edy Reese)\u00a0 (not tried)<\/strong><\/p>\n

1 C. shredded cheddar cheese (room temperature)
1 8oz Pkg cream cheese (softened)
1 4-1\/2 oz deviled ham
1\/2 C chopped black or green olives (1 small can-drained)
1\/2 C finely chopped pecans.<\/p>\n

Cream together cheese and cream cheese. Fold in deviled ham, and then olives. Chill. (I roll this into Saran Wrap in log form. It saves getting it all over your hands and it is ready for the pecans!)<\/p>\n

After chilling, roll in pecans. Serve with varied crackers.<\/p>\n

\n

RASPBERRY CHEESE MOLD\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(MOM\u00a0 11\/04)<\/strong><\/p>\n

1\/2 lb aged white cheddar cheese, grated
1 lb grated sharp cheddar
1 bunch green onions, chopped, (green and white parts)
1 c toasted pecans
1\/2 tsp. cayenne pepper
4 T Miracle Whip or mayonnaise
1 jar seedless raspberry preserves
Wheat Thin Crackers<\/p>\n

Line the mold with Saran Wrap (mold being a large shallow dish).
Mix all ingredients together with your hands, except preserves, and crackers.
Press mixture evenly and firmly into mold and chill for at least 3 hours.
Invert dish onto serving platter and remove Saran Wrap.
Warm the preserves in microwave for approx. 1 min. or til thin enough to pour.
Pour the preserves over the mold.
Serve with Wheat Thins.<\/p>\n

\n

GARLIC BUTTER\u00a0\u00a0 (GARLIC BUTTER SPREAD)<\/strong><\/p>\n

Roast 1 whole bulb of fresh garlic (See Z-Spices for ways to roast garlic)
Mash with fork<\/p>\n

MIX:<\/strong>
1 small tub \u201cI can\u2019t believe it\u2019s not butter\u201d
1\/4 t salt
2T dried parsley.<\/p>\n

Return to seasoned butter carton to store.
Will keep 6 weeks or so in refrigerator.
Spread on sliced bread.
Sprinkle with garlic salt and Parmesan cheese, if desired.
Broil til toasted.\u00a0 Watch carefully so it doesn\u2019t burn.<\/p>\n

\n
\n
We really like the Fiesta Cheese Fondue at melting pot Recipe. This one is very close and we are really enjoying eating it at home as a dip–at a fraction of the price at Melting Pot !<\/span><\/div>\n<\/div>\n
\n
\u00a0<\/span><\/div>\n<\/div>\n
\n
FIESTA CHEESE FONDUE (Dip) (8\/28\/17)
<\/strong>Serves 2<\/span><\/div>\n<\/div>\n
\n
8 ounces shredded cheese blend* (I like Wal-mart’s Great Value Fiesta Blend*)<\/span><\/div>\n<\/div>\n
\n
4 ounces beer, any kind<\/span><\/div>\n<\/div>\n
\n
1\/3 c salsa<\/span><\/div>\n<\/div>\n
\n
2 T cornstarch<\/span><\/div>\n<\/div>\n
\n
Optional: 1 t pickled jalapeno or fresh, finely chopped–to taste<\/span><\/div>\n<\/div>\n
\n
Eat with: bite-size pieces of French bread; Tostito scoops, apples, etc.<\/span><\/div>\n<\/div>\n
\n
\u00a0<\/span><\/div>\n<\/div>\n
\n
In a 2-cup glass measuring cup, micro beer and salsa for 1 min. til hot.<\/span><\/div>\n<\/div>\n
\n
Open pkg. of cheese, add cornstarch & shake til mixed in.<\/span><\/div>\n<\/div>\n
\n
Slowly stir cheese into beer\/salsa until all is wet.<\/span><\/div>\n<\/div>\n
\n
Heat at 50% power for 3 min. or til cheese is melted to dip consistency.<\/span><\/div>\n<\/div>\n
\n
Optional: add chopped Jalapenos to your taste.<\/span><\/div>\n<\/div>\n
\n
\u00a0<\/span><\/div>\n<\/div>\n
\n
*Fiesta Blend contains Monterery Jack, Cheddar, Queso Quesadilla & Asadero Cheeses. Do NOT use a cheese blend with mozzarella which strings badly!<\/span><\/div>\n<\/div>\n
\n

ROTEL’S FAMOUS QUESO<\/strong><\/p>\n

10 oz. can Rotel Original <\/strong>Tomatoes and Green Chilies
16 oz pkg Velveeta, cubed
Corn chips or Tostitos.<\/p>\n

Blend cheese and tomatoes (WITH juice!) in medium saucepan.
Cook over med. heat for about 5 min, til cheese is melted.<\/p>\n

Serve warm as dip.<\/p>\n

\n

CURRY DIP\u00a0\u00a0\u00a0\u00a0 (Rev. 2\/22\/22)
<\/strong>(Good on roasted chicken or pita chips)<\/p>\n

4 t curry powder
2 teaspoons cumin
1 cup mayonnaise
3 tablespoons finely chopped or blended onions
4 teaspoons fresh lemon juice
4 teaspoons honey<\/p>\n

Toast curry powder and cumin by placing in small skillet.
Cook over low heat about 30-45 seconds, shaking constantly til it releases a pleasant odor.<\/p>\n

In small bowl, combine mayonnaise, chopped onion and lemon juice.
Mix well and stir in toasted curry powder, cumin and honey ntil well blended.
Cover and refrigerate until serving time.<\/p>\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Dips and Spreads are similar…spreads are a little stiffer.A chip will usually break when “dipped” in a spread.Most dips and spreads start with these basics–then other desired items are added to it. BASIC DIP8 oz. sour cream\u00bd c mayonnaise BASIC SPREAD8 oz cream cheese1\/2 to 1 c sour cream PLUS EITHER:1 pkg Good Seasons Italian […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":109,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-111","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=111"}],"version-history":[{"count":23,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/111\/revisions"}],"predecessor-version":[{"id":1438,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/111\/revisions\/1438"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/109"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}