DEVILED DIP
Steps:
- Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
- See all 50 Game-Day Dips
DEVIL'S DIP
Excellent dip for parties, company, potlucks etc. It'll disappear quick! From Company's Coming Greatest Hits.
Provided by treko
Categories Cheese
Time 40m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Mix first six ingredients in medium bowl.
- Spread in ungreased 9x13 pan.
- Sprinkle chili powder over top, adding more if necessary to cover.
- Add layer of Monterey Jack cheese then layer of cheddar cheese.
- Sprinkle with chili powder.
- Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.
DOUBLE DEVIL'S DIP
Out of my "Most Loved Appetizers" cookbook...this is on the spicy side...cut back on the chili powder if you want it milder...serve with tortilla chips or an assortment of crackers...
Provided by teresas
Categories Cheese
Time 45m
Yield 4 Cups, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Put first 7 ingredients into a medium bowl, mix well.
- Spread in ungreased 9x13 inch pan.
- Layer next 3 ingredients, in order given, over bean dip mixture.
- Bake in oven for 25 - 35 minutes until crispy.
- Garnish with jalapeno pepper slices.
Nutrition Facts : Calories 108.7, Fat 9.8, SaturatedFat 5.8, Cholesterol 29.1, Sodium 139.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.8, Protein 4.4
DOUBLES
Doubles is a popular street food snack from Trinidad and Tobago, made with two baras (deep-fried flatbreads) a chickpea curry (channa) and a variety of sauces and condiments such as hot pepper sauce, tamarind sauce and fresh cucumber.
Provided by Kwame Onwuachi
Categories main-dish
Time 2h20m
Yield 16 servings
Number Of Ingredients 38
Steps:
- For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
- Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
- Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
- Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
- Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
- For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
- For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
- For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
- For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
- For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
- To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.
DOUBLE DILL DIP
My girls friend had made this, I loved it. Nice garlic/dill taste. Great with the CHEESE THINS that I will post as well. But great with assorted fresh vegetables;strips of carrot, green,red or yellow peppers, celery, cauliflower and broccoli florets, mushrooms.
Provided by oopsmakes3
Categories < 15 Mins
Time 10m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Combine first 8 ingredients in blender.
- Blend smooth.
- Turn into bowl.
DEVILED HAM DIP
Make and share this Deviled Ham Dip recipe from Food.com.
Provided by homecookingmama
Categories Spreads
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- let cream cheese soften.
- mix all together.
- chill 2 hours.
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