Tag Archives: dip

Avocado egg rolls

Ingredients

Cilantro Dipping Sauce:

3/4 cup cilantro
1/3 cup sour cream
1 seeded jalapeno
2 tbsp mayonnaise
1 garlic clove
1 juiced lime
Salt & pepper

Egg Rolls

1 cup vegetable oil
3 avocados
1 diced tomato
1/4 cup diced red onion
2 tbsp chopped cilantro
1 juiced lime
Salt & pepper
Egg roll wrapper

Recipe

To make the cilantro dipping sauce, combine the sour cream, cilantro, jalapeno, garlic, lime juice, mayonnaise, salt and pepper, and blend together in a food processor until smooth. Set the sauce aside.

To the make the egg roll, begin with mashing the avocados in a bowl. Add in the lime juice, cilantro, onion, tomato, salt and pepper, and toss to combine.

Place a spoonful of the avocado mixture into each egg roll wrapper and roll tightly until the top of the wrapper is reached. Using a small brush, or your finger, rub the top of the wrapper with water and fold the paper to the seal. Repeat with the remaining wrappers and avocado mixture.

Fry the egg rolls in hot oil until they are golden brown and crispy on each side, about 2-3 minutes per side. Transfer the egg rolls to a drying rack.

Serve with cilantro dipping sauce
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Beef Enchilada Dip

Ingredients

1 1/2 – 2 pounds ground beef
1/2 medium onion, diced
2 cloves garlic, minced
2 cups enchilada sauce
2 cups grated Monterrey Jack or cheddar cheese
Sour Cream (optional)
Tortilla Chips (optional)

Directions

Brown ground beef in a large skillet. Drain. Add in onion and garlic and cook until tender, about 3 minutes.

Stir in enchilada sauce and top with grated cheese. Cover and allow cheese to melt, about 3 more minutes.

Top with sour cream and serve with tortilla chips.
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Pot O’gold Fruit Rainbow With Lemon Cheesecake Dip

Ingredients

Strawberries, cut in half
Clementines, peeled and pulled apart
Pineapple, cut into tidbits
Green Grapes
Red Grapes
Blueberries
1 c. marshmallows

Lemon Cheesecake Dip

1 (6oz) container Light Lemon Yogurt
1 (7 oz) container marshmallow cream
1 (8oz) container whipped cream cheese
1 tsp lemon juice
Zest of Lemon
Yellow Food Coloring (optional)

Instructions

Wash and prepare fruit. Arrange on large platter in the shape of the rainbow in this order. Strawberries, clementines, pineapples, green grapes, blueberries and red grapes.

Place marshmallows in small bowl and set on one end of the rainbow.

For the dip whip together all ingredients except lemon zest. Place in small bowl. Sprinkle with lemon zest and place on the other end of the rainbow.
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Deviled Egg Spread

Ingredients

1 dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard (add more if you like)
Kosher salt and freshly ground pepper
bread, baguettes, or crackers
Paprika, for dusting

Instructions

In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil. Cover the saucepan and remove it from the heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Let the eggs cool in the water.

Once the eggs have cooled, shell the eggs and halve them lengthwise. Coarsely chop half of the egg whites and transfer them to a large bowl for later use. Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth. Scrape the mixture into a bowl and stir in the reserved chopped egg whites. Season with salt and pepper to taste. Transfer to your serving bowl and dust with paprika.

Serve with toasted bread, baguettes, or crackers.
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Baked Brie with Cranberry-Pecan-Bacon Crumble

Ingredients

4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving

Directions

Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.

Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.

Serve with bread, crackers and apple and/or pear slices for dipping.
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Cheddar Bacon Dip


Yield: About 10 servings

Ingredients

8 slices bacon (9 oz) cooked until crisp, cooled and crumbled into bits
1 (8 oz) pkg. Neufchatel cheese, softened
1 1/4 cups sour cream
1 (1 oz) pkg. Hidden Valley Original Ranch Dressing Mix
1 cup finely shredded sharp cheddar cheese
1/3 cup chopped green onions (from about 2)
Fresh vegetables and crackers, for serving

Directions

Place Neufchatel cheese in a medium mixing bowl and using an electric hand mixer whip until smooth.

Add sour cream and mix until smooth.

Add dressing mix, cheddar cheese, green onions and bacon and stir and fold until well blended*.

Serve with vegetables and crackers.

Store dip in refrigerator in an airtight container.

*If you’d like to have some of the cheddar, onions and bacon on top of the dip just set some aside before mixing the rest in.
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Spicy Chicken-Bean Dip


Makes 26 Quarter Cup Servings

Ingredients

2 8-ounce tubs cream cheese with chive and onion
1 10-ounce can chopped tomatoes and green chile peppers
1/4 cup milk
1 teaspoon ground cumin
1/2 teaspoon fajita seasoning
2 cups finely chopped cooked chicken
2 cups shredded American cheese (8 ounces)
2 cups shredded Monterey Jack cheese (8 ounces)
1 15-ounce can white kidney (cannellini) or small white beans, rinsed and drained
2 tablespoons snipped fresh cilantro
Pita wedges

Directions

In a 3 1/2- or 4-quart slow cooker, combine cream cheese, undrained tomatoes, milk, cumin, and fajita seasoning.

Stir in chicken, American cheese, Monterey Jack cheese, and kidney beans.

Cover and cook on low-heat setting for 2 1/2 to 3 hours.

Serve immediately or keep covered on warm or low-heat setting for up to 2 hours.

Just before serving, stir in cilantro.

Serve dip with toasted pita wedges.
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