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Posts Tagged ‘party’

  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. 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


  3. 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