CHICKEN ALFREDO DIP WITH PASTA CHIPS RECIPE BY TASTY
Loaded with ooey gooey goodness, this dip is the ultimate appetizer! Pair it with crispy fried pasta chips for a fun twist. Bring on the cheese pulls!
Provided by Betsy Carter
Categories Appetizers
Time 55m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large, high-walled skillet over medium-high heat until it reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top. Set nearby.
- Preheat the oven to 350°F (180°C)
- Make sure the lasagna noodles are very dry, then cut into small triangles.
- Working in batches, fry the noodle triangles in the hot oil until golden brown, about 2 minutes. Use a slotted spoon to transfer to the prepared baking sheet to drain. Sprinkle all over with the salt, ¼ cup (25 G) of Parmesan, and the oregano.
- In a large bowl, combine the chicken, cream cheese, alfredo sauce, and 1 cup (100 G) of shredded mozzarella. Stir well.
- Grease an 8-inch (20 cm) square baking dish with nonstick spray. Pour the chicken alfredo dip into the dish and top with the remaining ¼ cup (25 G) Parmesan and ½ cup (50 G) mozzarella.
- Bake the dip for 25 minutes, until the cheese is melted and bubbling. Turn the oven to broil and broil the dip for 2 minutes, until the cheese is browned on top.
- Serve the dip warm with the lasagna chips for dipping.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 6 grams, Fat 76 grams, Fiber 0 grams, Protein 22 grams, Sugar 2 grams
LASAGNA CHIPS AND DIP RECIPE BY TASTY
Here's what you need: lasagna noodle, water, olive oil, grated parmesan cheese, salt, dried basil, dried oregano, paprika, garlic powder, unsalted butter, medium yellow onion, carrot, celery, garlic, ground beef, italian sausage, tomato paste, black pepper, red wine, ricotta cheese, fresh spinach, fresh basil, shredded mozzarella cheese, italian parsley
Provided by Betsy Carter
Categories Appetizers
Yield 30 servings
Number Of Ingredients 24
Steps:
- Cook the noodles according to package directions, omitting salt. Drain well and separate the noodles carefully.
- Cut the noodles into triangles and transfer to baking sheet.
- In a small bowl, combine the water and 2 tablespoons of olive oil. Brush on both sides of noodles.
- Combine 2 teaspoons of salt, the dried oregano, dried basil, paprika, and garlic powder in a small bowl, and mix to combine.
- Sprinkle the seasoning mixture and ⅓ cup (35 g) of Parmesan cheese over the noodles. Set aside.
- Heat the remaining tablespoon of olive oil and the butter in a large skillet over medium-high heat.
- Add the minced onion, carrot, and celery. Cook, stirring occasionally, until golden brown, 5-10 minutes.
- Once the vegetables have caramelized, add the ground beef, Italian sausage, ½ teaspoon of salt, ¼ teaspoon of pepper, and the tomato paste. Stir to combine, breaking up the meat.
- Cook until the meat has browned, 15-20 minutes.
- Add the red wine. Bring the sauce to a simmer, cover with a lid, and cook for 30 minutes, stirring occasionally, then set aside.
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the ricotta, spinach, fresh basil, remaining cup of Parmesan cheese, remaining teaspoon of salt, and remaining ½ teaspoon of pepper.
- Spread half of the meat sauce in the bottom of an ovenproof dish.
- Gently spread the ricotta cheese over the sauce.
- Spoon the remaining meat sauce over the ricotta and sprinkle mozzarella cheese on top.
- Bake the noodles and layered dip for 12 minutes, or until the cheese is melted and the noodle chips are crispy.
- Sprinkle more Parmesan cheese on top of noodle chips, if desired.
- Sprinkle parsley on top of dip, if desired.
- Enjoy!
Nutrition Facts : Calories 147 calories, Carbohydrate 8 grams, Fat 7 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams
SKILLET LASAGNA DIP WITH PASTA CHIPS
This skillet lasagna dip with pasta chips is a delight. It's the perfect party dip. The pasta chips are an excellent companion, but toasted baguette slices would be just as tasty and less work. Call this a fun "snack dinner" option for your next get-together.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water, and drain again. Lay each noodle flat on a rimmed baking sheet and thoroughly pat dry with a paper towel. Set aside.
- Heat 1 teaspoon olive oil in a large cast iron skillet over medium-high heat. Add ground beef and sausage; cook, stirring often and breaking up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a paper towel-lined plate and wipe out the pan. Add remaining 1 teaspoon olive oil and onion and cook until softened, about 2 more minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in marinara sauce and cooked meats and remove from heat.
- Dollop with ricotta cheese and pesto. Sprinkle with mozzarella and Parmesan cheeses.
- Bake in the preheated oven until cheese is melted and bubbly, 12 to 15 minutes. Let sit for 15 minutes before serving.
- While dip sits, pour vegetable oil to a depth of 3 inches into a Dutch oven; heat over high heat to reach 360 degrees F (182 degrees C).
- Cut each lasagna noodle into desired shapes. Add 8 to 10 pasta pieces, one at a time to avoid them sticking together, and cook, lightly tapping under the oil and stirring with a spider tool occasionally, until golden brown and crispy, 2 to 3 minutes. Remove using a spider or tongs to a paper towel-lined sheet tray, and sprinkle with salt. Repeat with remaining pasta pieces, allowing oil temperature to reach back to 360 degrees F (182 degrees C) before adding the next batch.
- Sprinkle dip with parsley and basil and serve with hot pasta chips.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 24 g, Cholesterol 45.6 mg, Fat 17.1 g, Fiber 2.3 g, Protein 17.4 g, SaturatedFat 6.8 g, Sodium 607.1 mg, Sugar 4.8 g
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