MILLION DOLLAR DIP
Formerly known as 'Neiman Marcus dip,' this million dollar dip tastes just like it sounds. I've had more than a few cheesy dips in my day, but this is by far the richest and most addictive one yet. And it's much cheaper than the name suggests! Served with crackers and garnished with green onions and bacon, this dip is sure to be a huge hit at your next party.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h20m
Yield 24
Number Of Ingredients 6
Steps:
- Toast almonds in a saucepan over medium heat until lightly golden.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 8 to 10 minutes. Drain and cool slightly before chopping into bits.
- Combine mayonnaise and Cheddar cheese in a mixing bowl. Toss in bacon, green onions, almonds, and cayenne. Stir with a spatula until combined. Wrap and chill in the fridge at least 1 hour before transferring to a serving bowl.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 1.2 g, Cholesterol 17.5 mg, Fat 16.1 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 189.6 mg, Sugar 0.3 g
SMOKED TROUT DIP WITH PICKLED VEGGIES AND QUAIL EGGS
This whole episode feels like it's from the Black Market Liquor Bar, which is our eclectic eatery and bar in Los Angeles. This smoked trout dip is from that bar's greatest hits playlist.
Provided by Antonia Lofaso
Categories appetizer
Time 2h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat a smoker to medium heat (per manufacturer's directions) and add the wood chips.
- For the trout dip: In a perforated half-200 or 2-inch deep pan, rub the fish with the oil and sprinkle with salt and pepper. Put the fish into the smoker and allow to smoke for about 15 minutes. Remove and let cool, then pick flesh into large pieces.
- Mix the smoked trout with the lemon juice, olive oil, sour cream, chives and dill. Season with salt and set aside.
- For the pickled veggies: Put the haricots, shallots and cauliflower florets in their own bowls. Heat the vinegar and sugar and a pinch of kosher salt in a small saucepan over medium heat until it comes to a boil. Stir, then pour over all the veggies individually until fully covered. Allow to cool completely to room temperature.
- Bring one quart water to a boil in a small saucepan. Drop the quail eggs into the water and simmer for 2 minutes. Put directly into an ice bath. Peel when cooled, then quarter into wedges and reserve.
- Rub the toasted bread with the garlic and sprinkle with the flaked sea salt. Drizzle with the finishing oil. Slice the bread into 1-inch-thick planks.
- Add the trout dip to a serving bowl and top with the pickled veggies and quail egg and garnish with the dill. Serve with the bread.
SMOKED WHITEFISH DIP
Steps:
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer.
- Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack.
PIMIENTO CHEESE DIP
Provided by Valerie Bertinelli
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
- Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.
COCKTAIL CRAB DIP
Make and share this Cocktail Crab Dip recipe from Food.com.
Provided by Dannygirl
Categories Crab
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the catsup, horseradish and hot sauce.
- Remove any remaining filament from the crabmeat.
- Add the crabmeat to the catsup mixture and continue to blend.
- Add all other ingredients and blend till smooth.
- Serve at room temperature.
- SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
Nutrition Facts : Calories 288.5, Fat 20.7, SaturatedFat 12.8, Cholesterol 81.7, Sodium 1128.6, Carbohydrate 14.4, Fiber 0.5, Sugar 11.3, Protein 13.1
HOT CRAB DIP
Categories Condiment/Spread Shellfish Appetizer Bake Quick & Easy Crab New York Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Place all the ingredients except the crab in a medium bowl and blend together with a spatula. Stir in the crab. Turn the dip into a 1-quart casserole and bake, uncovered, for 30 minutes, or until heated through.
CHEF JOHN'S HOT SLOPPY JOE DIP
For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
- Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
- Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.
Nutrition Facts : Calories 229.8 calories, Carbohydrate 11.6 g, Cholesterol 66.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 5.3 g, Sodium 832.4 mg, Sugar 7.9 g
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