SUNNY'S 1, 2, 3 SPICY BEAN DIP
Steps:
- Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
- Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.
BEST SPINACH DIP EVER
This is my dad's recipe. The entire family loves it! A flavorful spinach mixture fills a tasty bread bowl. Your family will love it, too.
Provided by Shawna
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 6h15m
Yield 6
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.
- Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.
Nutrition Facts : Calories 682 calories, Carbohydrate 53.2 g, Cholesterol 48.3 mg, Fat 47.4 g, Fiber 2.9 g, Protein 13.3 g, SaturatedFat 15.1 g, Sodium 1183.4 mg, Sugar 2.7 g
SMOKED FISH DIP
This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
Provided by KPERKINS100
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g
SPICY FRENCH DIP
If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a timesaver that never fails to get rave reviews. -Ginny Koeppen, Winnfield, Louisiana
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low 8-10 hours or until meat is tender. , Remove beef and shred with 2 forks. Skim fat from cooking juices. Serve beef on rolls with juice.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 582mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
1 2 3 FISH DIP - STEPH
I always enjoy those recipes that are easy yet still packed with flavor and this dip is one. It was mentioned on one of our local television channels during their 12 days of recipes. Hope you will give it a try!
Provided by Stephanie Dodd @skeen
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- Mix softened cream cheese with packages of salmon. Add liquid smoke and mix well.
- Spread on saltines and top with a slice of jalapeño pepper.
- These are the small pouches of Salmon
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- Preheat the oven to 375°. Brush a large baking dish with 1 tablespoon of the olive oil. Add the fish and top with the lemon juice, 1 tablespoon of lemon zest and the remaining 1 tablespoon of olive oil; season with kosher salt and pepper. Bake for about 20 minutes, until the fish just flakes; let cool. Leave the oven on. Once the fish is cool, cut into small pieces.
- Meanwhile, in a medium saucepan, melt 4 tablespoons of the butter over moderate heat. Stir in the breadcrumbs, Parmigiano-Reggiano, parsley, chives, smoked sea salt, crushed red pepper and the remaining 1 tablespoon of lemon zest.
- In a medium saucepan, melt the remaining 3 tablespoons of butter over moderate heat. Add the flour and cook, whisking, for about 2 minutes. Add the cream and cook, whisking constantly, until thickened, about 4 minutes. Add the Gruyère, cream cheese and paprika and cook, stirring, until the cheese is just melted, about 2 minutes. Fold in the artichokes and fish and season with kosher salt and pepper.
- Spread the fish mixture in a 10-inch glass or ceramic pie plate. Sprinkle the breadcrumbs on top. Bake for about 20 minutes, or until bubbling at the edge and the top is golden. Serve warm with crudités or potato chips.
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