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Posts Tagged ‘hot dip’

  1. Black Bean Goat Cheese Dip (#26)

    May 20, 2012 by admin

     

     

    I wanted to make a dip using stuff I had in the house. I had black beans and goat cheese and knew that had to be a dip. Did a little internet recipe search and voila! A recipe. All I had to do was get a poblano pepper and some cilantro. I was okay with that. I guess it’s from Oprah Magazine. This one takes a little time because you need to roast the poblano pepper. I did it under the broiler and turned it once it started charring and popping. Next time you grill you could also throw on a pepper, turn it, and then use it later. I didn’t have a paper bag to wrap the pepper in so I used tin foil. It worked fine.

     

    This is a 5 pretzel dip. I LOVE IT! It’s not too bad for you, it’s great used just as a burrito filling, there are layers of flavor…all in all everything I look for in a dip. So good! It heats up great too.

    Ingredients

     

    • 1 tablespoon(s) olive oil, plus more for brushing (optional)
    • 1 small onion, chopped (about 1 cup)
    • 2 clove(s) garlic, minced
    • 1 1/2 teaspoon(s) cumin (preferably whole seeds, freshly toasted and ground)
    • 2 can(s) (15 1/2 to 19 ounces each) black beans, drained and rinsed
    • 1 cup(s) chicken stock
    • Salt and freshly ground pepper, to taste
    • 2 large poblano peppers
    • 1 bunch(es) scallions, sliced (about 1/2 cup)
    • 1/2 cup(s) coarsely chopped cilantro
    • 1 log(s) (11-ounce) fresh goat cheese
    • 6  whole-grain tortillas, cut into wedges

    Directions

    • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
    • Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
    • Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

    The Process

    Yeah. It has a few steps to it. Basically, you cook the onions:
    Then add the beans, mash and reduce:
    Chop cilantro and cooked poblano pepper:
    Spread half of bean mixture in casserole dish, top with half of poblano mixture, then half of crumbled goat cheese. Repeat. Bake:
    Enjoy!
    Also, I don’t know how much longer the dip blog is going to continue. I love doing it, but it takes a lot of time. If you enjoy the blog, or if you’ve made recipes from here, or even if you just read the blog occasionally, please ‘like’ a post or leave me a comment. That way I can decide if there’s an active audience for this or not. I’ve been at it for a year (unbelievable!) and I’m on the fence about doing another year of dips. Although, I have to say, I still have about twenty or so recipes I want to try.

  2. Swiss Bacon Dip (#24)

    March 25, 2012 by admin

    I found this dip randomly. I don’t know how. But I did. And I wanted it. DEEPLY. I’m happy to say that it’s durned good. Good in that deeply decadent I-sort-of-feel-ashamed-of-myself way. It’s a Rachel Ray recipe, and even though I’m not a big fan of her approach, I do like this cheesy, gooey, salty, crunchy, bacon dip. And thankfully there’s no EVOO in it (which annoys me when she says that because she then immediately says “That’s extra virgin olive oil” and if she’s trying to save time by saying EVOO, then why the hell does she tell us what it means. Just say olive oil, for crying out loud! But I digress.)

    RECIPE

     

     

    Ingredients

    • 8 slices center cut bacon, chopped
    • 8 ounces softened cream cheese
    • 1/2 cup mayonnaise
    • 2 rounded teaspoons prepared Dijon style mustard
    • 1 1/2 cups shredded Swiss cheese
    • 3 scallions, chopped
    • 1/2 cup smoked almonds, coarsely chopped
    • Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickle  or rye breads, or sliced whole grain baguettes, for dipping

    Directions

    Preheat oven to 400 degrees F.

    Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

    In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or pie plate and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm dip with breads and carrots for dipping.

     

    THE PROCESS

     

    Well, you get your ingredients, see, and you put them in a bowl,  see, and you stir like the Commies are coming to get you and the only way to stop them is to thoroughly mix bacon, cheese, and scallions.

    Or something like that.

    Cook your bacon first. Make sure it’s crisp.

     

    Add all the ingredients together (except the almonds)

     

    Spoon ingredients into a bowl and bake until bubbly.

     

     

    While it’s cooking, chop your almonds. You can do it the old fashioned way and cut the almonds on a cutting board, but why pass up an opportunity for getting out your aggression? Put your almonds in a baggie and then pound the crap out of them with a rolling pin.

     

     

     

    When the dip is done, top with the almonds.

     

     

    THE VERDICT

     

     

    Now, I went crazy on this. It was great. But it’s really intense. So…originally I’d give it 5 Pretzels, but then I downgraded it to a 4 because you just can’t eat a ton of it without making yourself feel bloated and gross. Still. It’s got a ton of flavor. We liked this on crackers, although bread and veggies worked too. We saved some to heat up for later, and it was still great. Kealoha used some of the filling for an omelette, and that got RAVES.

    Putting leftover dip into an omelette is pretty brilliant.

    So. The verdict: 4 out of 5 pretzels. Yum.

     

    I won’t say Yum-O, because that’s what Rachel says and every time she does, I die a little on the inside.

     


  3. 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.


  4. Cuban Sandwich In A Dip (#20)

    January 13, 2012 by admin

    I admit this dip ain't pretty, but it sure is good.

     

    Kealoha and I love sandwiches. We do. It’s kind of ridiculous. High on our list are two sandwiches: The Reuben and The Cuban. I’d already made a Reuben Dip…so I thought….by god…what if I created a Cuban Dip? What if you could put all the flavors of that sandwich with the pork and ham and pickle, but then make it dippable. It couldn’t be possible! It wasn’t possible. And then…you know what…I did it anyway.

    I’ve made enough dips to know the basics. I’d need some cream cheese and then mix everything in. Voila! A Cuban Sandwich in a DIP FORM. Wow.

    I share this with you know, just in time for one of those football type parties.

     

    THE RECIPE

    4 ounces cream cheese (1/2 block), softened

    ¾ cup honey mustard dressing or dipping sauce

    1 tablespoon stone ground mustard

    1/3 cup dill pickle, diced

    1 pkg. Swiss cheese slices, diced (about 7 ounces or 1 cup)

    1 cup diced pork chop (use a leftover pork chop, or buy one at the deli)

    1 cup ham, diced

     

    Mix cream cheese and mustards until combined. Add remaining ingredients. Spoon into a greased shallow pie plate or casserole dish. Bake at 350 for 20-30 minutes, until it’s nice and bubbly.

     

    THE PROCESS

    Here, I present to you the process of mixing this dip to prove I actually did make this, and didn’t just create the fantasy while using photoshop.

    Mix the cream cheese, honey mustard dip or dressing, and stone ground mustard.

     

    Mix in your meat and pickles. You have to have pickles. It's not a cuban sandwich without it.

     

    Spoon it into a pie plate.

     

    Bake until the edges get golden. It'll be melty and gooey when you spoon it out.

     

    The Verdict

    At first I thought it was 4 out of 5 Pretzels. I couldn’t eat a ton of it, but that’s probably a good thing. Kealoha on the other hand went crazy over it. Plus, he ate it for the next three days. I guess it proves that you could make this ahead of time and it heats up great. We give it 5 out of 5 pretzels, because it’s a sandwich in a dip. So exciting.

     

    Check Out

    Check out my other “Football Party MAN Dips“. They’re not just for men nor are they dips just for football viewing. They’re just good, hearty dips that a big guy named Bob would probably like.


  5. Dip #8 — Buffalo Chicken AKA Hot Wing Dip

    August 25, 2011 by admin

    A reader sent me a recipe for this ages ago, and then I lost it. I remember thinking “Holy cow. Like hot wings in a dip? Really?” I was both repulsed and drawn to the recipe. I never made it though because the recipe called for canned chicken, and I just couldn’t swing that way. Then I lost it. (I lost ‘it’ as in the recipe, not I ‘lost it’ as in my sanity.)

    I found another recipe in a free book by Gooseberry Patch, but as I started to put it together, I knew the ratios couldn’t be right. Almost an entire jar of hot sauce AND bleu cheese dressing? That sounded awful. And spicy. And soupy.

    So, I tweaked the recipe. This is the tweaked version…but if you make it, do it to taste. Start with these ratios, and if you want more heat or more dressing, simply add it in to taste.

     

    The Recipe

     

    8 ounces cream cheese, softened

    2 chicken breasts, cooked and diced (great use for a rotisserie chicken)

    1/3 cup hot sauce

    ½ cup bleu cheese dressing

    1 cup shredded cheddar

     

    The Process

    Mix everything but the cheddar. Taste. Add more hot sauce and dressing if you need to. Pour into casserole dish.

    Top with cheddar cheese and bake in 350 oven for about 20 minutes, until hot and bubbly.

    The Verdict

    The original recipe called for 15 ounces of hot sauce and bleu cheese dressing, but that’s almost the whole jar. I just couldn’t do it. So I added less. (See above.) It’s an easy recipe; you just mix it all together. The next time I make it, I’ll probably get a higher quality bleu cheese dressing.

    So what’s the verdict? WE GIVE THIS DIP 5 Pretzels!! Yay!!

    Why 5 pretzels? As my cousin Jennie said “This dip is like life-changing”. Or something like that.

    I threw a dip party for my dippy friends Debbie, William, Jason, Karen, and Kealoha, and everyone agreed that this dip is a rock star. It’s full of flavor, surprising, spicy, creamy, cheesy, salty, and just plain terrific.

    I think you could even put this on mini rolls and have Buffalo Wing SLIDERS. Oh, man.

     

    The Dunkables

    Chips

    Tortilla Chips

    Pita Chips

    Bagel Chips

    Celery

    Or on mini rolls with a little lettuce for sliders


  6. Dip #7 — Hot Crab Dip

    August 19, 2011 by admin

    Before I even get started here…I just have to say that so far this is my favorite of all the dips I’ve made. In fact, even though I made it last week, I’m still thinking about this dip. AND I WANT TO MAKE IT AGAIN. I’ll tell you more in a minute. Anyway. Hot Crab Dip.

     

    The Recipe

     

     

    Ingredients

    • 1 (6 ounce) can crabmeat, drained and flaked
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup mayonnaise
    • 1 1/2 cups grated Parmesan cheese
    • 1 cup sour cream
    • 4 cloves garlic, peeled and crushed
    Optional: Old Bay Seasoning and chopped chives

    The Process

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
    3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned.

    Mix your ingredients. You'll need a heavy spoon.

     

    I thought the garlic pieces were too big, so I minced them instead of crushing it. Then I added chives because it just looked so white. And then I decided that it needed something on the top so I sprinkled on some Old Bay Seasoning. It’s kind of hard to mix. You’re more or less squishing it together with the back of a spoon.

     

    Ready to bake...

     

    And then into the oven. It really does take about 50 minutes.

     

    Not the prettiest picture, but man, does it smell and look good.

    Wait. This one is a little bit better.

     

     

    The Verdict

     

    I will shout it from the rooftops! I LOVE THIS DIP! It’s hot, creamy, sinful, with the sweetness of crab, the salty bite of parmesan. Oh, my. And it makes a ton! Kealoha and I couldn’t stop eating it. And we couldn’t even talk while eating it. It heated up great too, and then we shared some with friends. I’d love to make this dip again, and try stuffing it into the cap of a portobello mushroom.

    I’m soooo making this at my next party…which is actually tomorrow, so maybe not at my next party. I’m trying to do only new recipes for a while but I so want to eat this again.

    It’s a solid 5 out of 5 pretzels. With another half pretzel just because.

     

    The Dunkables

     

     

     

    Great with any kind of cracker (wheat, sesame, club)

    Tortilla chips

    Fried wonton wrappers