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  1. Cheeseburger Dip #23

    March 10, 2012 by admin

    Click on picture to go to original post, or read my take on it below.

     

    You know I’m sort of obsessed with recipes that taste like sandwiches but are really dips. It started with the Reuben Dip, and I guess that was my Gateway to the Path of Cheese Destruction. I went willingly. Gleefully even.

    One day, I did a random search for a Cheeseburger Dip because I was thinking, man, I’d like a cheeseburger but I’d like to be able to dip things into it. I was pretty sure I could come up with a recipe (I’ve got the basics down for good dips. It involves cream cheese), but I was feeling lazy. And I found one. So, this isn’t MY recipe, it’s on Closet Cooking and he’s got some pretty terrific stuff on there.

    I decided to try this. It’s great. Cheesy, cheeseburger-y, and just plain awesome. I’ll post my pictures, but the pictures from the Closet Cooking blog are a lot better than mine. I was rushing this dip and the picture taking. I blame my hunger on that.

     

     THE RECIPE

    It's a lot of stuff, but you probably already have most of it on hand.

     

    Ingredients

    1/2 pound ground beef

    6 strips bacon, cut into 1 inch pieces

    1 small onion, diced

    1 clove garlic, chopped

    4 ounces cream cheese, room temperature

    1/2 cup sour cream

    1/4 cup mayonnaise

    1/2 cup mozzarella, shredded

    1/2 cup cheddar cheese, shredded

    1 tablespoon worcestershire sauce

    2 tablespoon ketchup

    Optional: top with lettuce and tomato when the dip is baked and bubbly.

     

    Directions

    1. Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan.
    2. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.
    3. Add the onion and saute until tender, about 5-7 minutes.
    4. Add the garlic and saute until fragrant, about a minute.
    5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish.

    Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.

     

    THE PROCESS

     

    Cook separately the ground beef, bacon, and onion. (Or you can do what I did: Have your hubby cook the meat while you snap pictures.) Then cook the bacon and then the onion. You can use the same pan. In fact, you SHOULD use the same pan. Why waste the flavor?

    Mmmm. Meat.

     

    Bacon, chopped and ready to be crisped.

     

    Mix everything up.

     

     

    Mix and put in a serving dish. I find pie plates work great for sandwichy dips.

     

    Bake and serve.

     

    I made a slight mistake. I didn’t have any mozzarella so I used all cheddar cheese. While it didn’t affect the taste any (it was still great) it did affect the color and gooey factor. For these reasons, I can see why you want the combination of cheddar and mozzarella. Color and melty gooeyness. Also, I’d reserve some of the cheese and put it on the top of the mixed ingredients.

    The dip may not be pretty, but just cover it with lettuce and tomatoes. No one will know.

     

    THE VERDICT

     

     

    Can you guess? We give this 5 pretzels out of 5! Of course we did. My mom came over and I said we were having an appetizer. I meant for it to be an appetizer but the three of us basically scarfed down the entire dip, before Kealoha said: “Wait. I need to refrigerate it and see how it heats up.” In the morning, he heated it up, ate every last bite and declared that this was a terrific dip.

     

    THE DUNKABLES

     

    Bruschetta

    Tortilla chips

    Fritos

    Bagel Chips

    Vegetables (But why would you want to do that)

    BONUS: Make the dip at a potluck and serve it with mini-buns, then they can scoop the dip sloppy joe style and have mini-cheeseburger-dip-actual-sandwiches.

    Brilliant.


  2. Hot Spinach and Artichoke Dip (#13)

    October 13, 2011 by admin

    This dip post is late, but there’s a good reason (besides getting married). I searched about a hundred recipes (literally) and tried three of them to find the right one. Some of them were too spinachy, some lacked flavor, some were just weird. Recipes all had the same basic ingredients, but some used fresh garlic, some garlic powder. Some used canned artichokes and blanched the spinach in boiling water. As much as I love Alton Brown, his recipe rated only a three…so I had to keep looking. And then I found it. It was posted on a general recipe-sharing website, and while like many other recipes it had the same basic ingredients with one exception: mozzarella cheese. Who knew this would be the magical ingredient needed to create a truly gooey and decadent dip.

    It’s luscious. Gooey. And you can’t stop eating it.

    The Recipe

     

    Copycat of TGI Friday’s Hot Artichoke and Spinach Dip

     

    ½ cup sour cream

    ½ cup mayonnaise

    ½ cup grated Parmesan cheese

    ½ cup cubed mozzarella

    1-2 teaspoons of minced garlic

    ½ package (about 8 ounces) frozen, chopped spinach, thawed and squeezed of its juice

    1 (14) ounce can artichoke hearts, chopped

     

    Directions:

     

    1. Combine all ingredients.

    2. Place in shallow casserole dish.

    3. Bake dip for 15-20 minutes at 325, or heat in microwave until bubbly.

     

    The Process

     

    The hardest thing is squeezing water out of spinach. Take the defrosted spinach (you can do this in the microwave if you need), put it on a clean kitchen towel and squeeze. I used to do this to dry sweaters when I washed them and was too poor to get dry cleaning. It works great.

     

     

    Chop ingredients and add in bowl and mix. Easy.

     

     

    Bake or heat in microwave.

     

     

    The Verdict

     

    I wanted to find a 5 Pretzel recipe and I think I did. This baby gets 5! The fresh garlic lightly adds bite to every mouthful and the slight acidity of artichoke balances the creaminess of the spinach and cheese. It’s simply awesome.

    Be careful not to overbake. You’re not really baking, just heating it through. If you bake it too long, the spinach will cook through and the dip will suffer for it. In fact, heating it the microwave works just as well.

     

     

     

     

     

     

     

     

    The Dunkables

     

     

     

     

    Bruschetta

    Root chips

    Tortilla chips

    Bagel chips

     

    Try it in an omelette. Dip also freezes well.

     

    Like this dip? Let me know! I’m hungry for comments. Want me to find or try a certain dip recipe? Please email me at tanya@tanyaeby.com.