Creamy Hazelnut Dip Recipes

Steps:

• In a small bowl, combine the cream cheese, Nutella and vanilla. Beat in confectioners' sugar until smooth. Fold in whipped cream and hazelnuts. Serve with strawberries, biscotti and cookies.

Steps:

• 1. In small heavy saucepan cook and stir condensed milk, chocolate, corn syrup and ¼cup of the milk over low heat until chocolate melts. Gradually stir in enough of the remaining ¼ cup milk until dip is of desired consistency.
• 2. Stir in vanilla. Add nuts (if desired), stirring until combined. Serve warm with Keebler® Town House® Flipsides® Original crackers.
• Prepare dip as directed above. Cover and refrigerate for up to 1 week. Before serving, in small heavy saucepan cook and stir dip over low heat until heated through. Serve as above.

Steps:

• Special equipment: 16 (4-inch) skewers or toothpicks
• Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
• In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
• Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

Steps:

• Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
• Preheat an oven to 500 degrees F (260 degrees C).
• While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
• Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
• Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
• To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

Steps:

• Melt chocolate in medium microwaveable bowl, following microwave directions on package.
• Microwave half-and-half in separate microwaveable bowl 1 min. or until warmed. Gradually add to chocolate, stirring constantly until well blended.
• Add remaining ingredients; mix well. Serve warm.

Steps:

• Preheat the oven to 350°. Spread the hazelnuts in a pie plate and bake for about 12 minutes, or until the nuts are fragrant and the skins blister.
• Let cool, then transfer the nuts to a kitchen towel and rub to remove the skins.
• Transfer the nuts to a food processor and pulse until finely ground. Transfer the nuts to a bowl and wipe out the food processor.
• In the food processor, combine the ricotta, goat cheese, mustard and truffle oil and process until smooth and creamy, scraping down the sides of the bowl.
• Transfer the dip to a serving bowl and stir in the hazelnuts. Season with salt and white pepper, add a little more truffle oil, if needed, and serve.