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Posts Tagged ‘buffet’

  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.

     

     


  3. Dip #2–Farmhouse Cheddar and Tomato Fondue

    July 14, 2011 by admin

    I’m a fan of fondues. I just have to say that up front. There’s just something about that 1970s wholesomeness. It makes me imagine shag carpeting and rooms paneled in wood from wall to ceiling so that you feel like you’re in an oak womb. The sound of corduroy rubbing together. Disco balls. Bad mustaches. Key parties. Unprotected sex while sniffing massive doses of cocaine.

    Uh

    Er

    Okay…so maybe the 70s weren’t exactly wholesome. I don’t know if this dip is wholesome either, but it’s good and comforting.

    THE RECIPE

    This comes from the book “delicious dips”  by Diane Morgan.

     

    Makes 2 ½ cups

    1 tablespoon unsalted butter

    6 cloves roasted garlic

    2 tomatoes, peeled, cored, seeded

    and cut into ¼-inch dice

    1 ½ tablespoons flour

    3 cups shredded white farmhouse

    Cheddar Cheese

    ½ cup dry white wine

     

     THE PROCESS*

    *Stuff in quotes is from the original recipe. The other stuff is my own comments.

    “In a have 4 quart saucepan over medium-low heat, melt the butter. Add the garlic and tomatoes and sauté, stirring frequently, until the tomatoes just begin to soften, about 2 minutes.”

    I don’t have time to roast garlic. (You wrap it in foil and roast it in a 350 oven for like an hour) so I use raw garlic, but less of it. Yeah, it’s probably better with roasted garlic…but that’s a winter time thing. So far so good.

     

    The house is starting to smell pretty amazing. Did you know that tomatoes and cheese both have that hard-to-define quality/taste in it called umami? They do. And it’s why this dip is comfort food galore.

     

    “While the tomatoes are cooking, combine the flour and cheese in a bowl and toss to coat the cheese. Add the wine to the tomato mixtures, stir once, and then add the cheese. Heat and stir until the cheese is completely melted. ”

    I toss in the wine, and pour a glass for myself. You know, this dip would probably also be equally good with beer, and I don’t even like beer. But beer gives it that good-old-pub feeling.

    Anyway. I throw the cheese in. You’re supposed to do it a handful at a time, but that’s just too high maintenance. I throw all the cheese in except for one handful which goes in my mouth. (We didn’t know what “Farmhouse” cheese was so we bought Irish cheddar, thinking that Ireland must have farms.)

    Then I stir. It occurs to me just how fast this dip comes together once you have the ingredients prepped. It’s fast. Super fast. I should make a note of that.

    THE VERDICT

    “Transfer to a fondue pot set over an alcohol or sterno flame to keep it warm. Serve immediately.”

    My fondue pot is somewhere in the basement, plus it’s just me and Kealoha eating it, so I save the fondue pot for another time. We dig right in.

    It’s creamy, cheesey, gooey, warm, hint of garlic, wine and salt. Oh, it’s a balance of yummy heart-attack flavors. Yay! It’s melted cheese, for God’s sake. And it is all I expected it to be.

    This dip is perfect for a winter party. I’m not sure I recommend it for summertime. It just really calls for a crackling fire and bad holiday sweaters. It’s rich so you don’t want to eat a ton of it. This is best for a party with a lot of other options. It is addictive.

    I’m giving it 3 out of 5 pretzels, simply because you can’t eat a ton of it even if you want to.

    THE DUNKABLES

    Pretzels would be ideal. We use bread and bagel chips. If you’re going old-school fondue then cube the bread and have little forks to impale your food with. You could dip veggies in here too. Probably meat too. Shoot, slather it on a sandwich and add some bacon and you’ll probably go straight to heaven. Literally. It will kill you with its goodness.


  4. Dip #1–Avocado Dip

    July 10, 2011 by admin

    I wanted to kick this off right by using a vintage cookbook that my fiance (let’s call him Kealoha) gave to me. He has a box of vintage mini-cookbooks from his mom. For some reason, several of them are about lamb, though Kealoha says he doesn’t recall ever eating lamb as a kid.

    Anyway, tucked in this box was a fantastic little handbook from the makers of Philadelphia Cream Cheese.

     

    I love vintage cookbooks especially when they’re about a specific product. I actually found a recipe for A-1 Steak Sauce that was like A-1 Steak Sauce poured over canned ham and served with a green olive. This was fast food for the 1950s housewife: open a can, pour over a condiment and there you go. Eat up. Oh, and pour another Manhattan.

    This dip seemed appealing because there was very little effort involved, and also because I had a sack of avocados I needed to use.

    THE RECIPE

    Philly Avocado Dip

    1 cup mashed avocado

    1 8-oz package Philadelphia Brand Cream Cheese

    3 tablespoons lemon juice

    1 teaspoon finely chopped onion

    1 teaspoon salt

    Dash of Worcestershire sauce

     

     THE PROCESS

    This was a surprisingly easy recipe since it requires no cooking. Mostly you just mash stuff. I didn’t even bring the cheese to room temperature. Nope. I just twisted open that avocado (once I cut around it), mashed about 2 avocados in a bowl with a fork, then added the avocados and the rest of the ingredients into my Kitchen Aid with the paddle attachment and blended.

    I didn’t have regular onion on hand so I used some purple onion, and ended up liking the color.

    After the dip was done, I kept looking for something else to do. I was done, so I just drank some wine.

    THE VERDICT

    It’s a great dip! Easy. And it’s perfect right after you make it, or refrigerate it and let the flavors meld. It’s creamy with a little of the wonderful 1950s spice AKA Worcestershire sauce. It’s a great green color, but it could use something else. Maybe top it with some pretty chopped tomatoes.

     

    DUNKERS

    We tried a variety of things, but we liked potato chips and snow peas from our garden the best. It would be great with blue corn tortilla chips, pita, or other veggies.  It’s easy. It’s green. It’s got cheese in it. It doesn’t turn all brown while it sits there on the buffet table. (We know. We stared at it for more than an hour. No brown!) What more could you ask?

    All in all, this dip gets 4 pretzels out of 5.