Swamp Dip Recipes

Steps:

• Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
• Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.

Steps:

• Make one day ahead.
• Let cream cheese rest at room temperature until soft.
• Mash all ingredients together (a potato masher works great).
• Chill before serving, at least one day.

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
• Cook over medium heat, stirring occasionally, until onion is softened.
• Stir in flour; continue cooking 1 minute.
• Add broth and whipping cream.
• Continue cooking, stirring with wire whisk, until mixture is thickened.
• Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
• Remove from heat.
• Season with salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

Steps:

• Mix all of the ingredients together in a medium bowl. Cut out the center of 1 bread round and mound dill dip into the interior cavity of the bread bowl. Cut up other bread round into 2-inch squares and dip bread into bowl.

Steps:

• Place wings in a plastic bag set in a shallow dish.
• In a small bowl stir together soy sauce, ginger, crushed red pepper, five-spice
• powder and garlic. Pour over wings.
• Close bag, and toss to coat.
• Chill in refrigerator several hours or overnight, turning bag occasionally.
• Remove wings from bag, reserving marinade.
• Place wings on a foil-lined 15x10x1" baking pan.
• Bake, uncovered, in a 450 oven, for 10 minutes.
• Brush with reserved marinade (discard remaining marinade).
• Bake 15-20 minutes longer, or until chicken is tender and no longer pink.
• Serve with Swamp Dip.
• Swamp Dip:.
• In a small bowl stir together sour cream and coarse ground mustard.
• Garnish with fresh whole chives.
• Serve with Bat Wings.

Steps:

• Bring a pot of lightly salted water to a boil. Add spinach, cover, and cook until tender, 1 to 2 minutes. Drain in a colander, press to remove remaining moisture, and chop finely.
• Place cream cheese in a microwave-safe bowl and microwave on high until warm and soft, about 1 minute.
• Remove from the microwave and stir in chopped spinach, artichoke hearts, shrimp, crab, sour cream, mayonnaise, Parmesan cheese, garlic, and cayenne pepper until well combined. Serve warm.

Steps:

• Preheat oven to 350°F.
• Thaw spinach and squeeze to get as dry as possible.
• Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
• Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
• Chop water chestnuts coarsely.
• Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
• Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
• Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
• Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
• Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
• Serve with hearty chips, large croutons, or over pasta!