Jamie's Back, Saddle Giveaway and Party Dip for Nov 7, 2022 by World Equestrian Center - AUDITOR
HRN Auditor Podcast · Horse Radio Network
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Show Notes
HITM: Jamie is back to tell us all about the last two weeks and Reese Koffler-Stanfield brings us our Holiday Recipe of the Week. Plus, we announce the HRN Holiday Wintec Saddle Giveaway and some Equestrian First World Problems. Listen in...
AUDITOR POST SHOW: More Jamie horse stories!
HORSES IN THE MORNING Episode 3054 – Show Notes and Links:
- The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.
- Title Sponsor: World Equestrian Center
- Featured Image: HORSES IN THE MORNING
- Guest: Reese Koffler-Stanfield, host of the Dressage Radio Show
- Link: World Equestrian Center Magazine
- There's an App for that! Download the new FREE Horse Radio Network App for iPhone and Android
- Follow Horse Radio Network on Twitter
- Additional support for this podcast provided by: Purina Animal Nutrition, Wintec Saddles and Listeners Like You!
Time Stamps:
02:00 - Wintec Holiday Giveaway
05:00 - Daily Whinneys
28:00 - Reese's Recipe
43:48 - EFWP
55:050 - Auditor Post Show
Last Minute Party Dip
- 16 oz low fat cream cheese
- 1 c drained, oil packed sun dried tomatoes, coarsely chopped
- 1.7 oz jar marinated quartered artichokes, drained and chopped
- 1 c minced green onions (light and dark green parts)
- 1 tsp garlic powder
- 1 tsp kosher salt
- Bagel crisps or crackers for serving
- 1 Tbsp freshly ground black pepper, or to taste, for garnish
1. In a stand mixer fitted w/ paddle attachment, beat together ingredients until well combined
2. Transfer half of the dip to a small serving bowl and garnish w/ half of the pepper. Store the
remaining dip in refrigerator and refill bowl as necessary, topping with remaining pepper
before serving. Serve w/ bagel crisps or crackers.
3. Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes about 4 cups