Rachel's Recipes

Posts Tagged ‘Dip

This is a little bit of work since you have to dirty your food processor, but it’s definitely easier than making your own poppers!

Ingredients
2 packages cream cheese, 8 oz each, softened (I used neufchatel)
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 4 ounce can chopped green chilies, undrained
1 4 ounce can sliced jalapenos, undrained (or more depending on how much heat you like)
1 cup Parmesan cheese, divided
1 cup panko bread crumbs
1/2 stick butter, melted

Directions
In a food processor add the cream cheese, mayo, Mexican cheese, chilies, jalapenos and 1/2 cup Parmesan and process until smooth. If you have a small food processor like me, combine the ingredients in a bowl, mix together and process in batches (it took me three). Spread the dip into an 8×8 pan. (I made the dip ahead of time and chilled it at this point.)

In a microwave safe bowl melt the butter. Mix in the bread crumbs and the remaining 1/2 cup of Parmesan cheese. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip.

Serve with tortilla chips, crackers, or a sliced French baguette.

Source: Big Red Kitchen

Advertisements

Ingredients:
round of brie
1/3 cup candied pecans
1/4 cup dried cranberries

Directions:
Place brie in bottom of stoneware.

In a food processor, chop up candied pecans and cranberries. Place them on top of the brie.

Cover and cook on low for 4 hours or high for 2.

Serve with sliced apples and/or your favorite crackers.

Source: Stephanie O’Dea

Ingredients
3/4 cup sour cream
1/2 cup mayonnaise
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives

Directions
Chill for at least an hour (best overnight) to allow flavors to meld.

Source: Sara Moulton

Ingredients
1 can artichoke hearts, drained and roughly chopped
1 package frozen, chopped spinach, thawed and drained
1 8 oz block of Monterey jack cheese, cubed
1 cup Parmesan cheese (about half of the cylinder tube)
1 cup mayonnaise
A few cloves of garlic (you can also use garlic powder), minced

Instructions
Combine everything in a Crockpot and mix, adding garlic to taste. Set on High for an hour stirring occasionally so the edges don’t burn. You can also microwave it until cheese is melting, stirring every couple of minutes.

Ingredients
2 large yellow onions
3 tablespoons butter
1/8 teaspoon paprika
1/8 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, softened – I used neufatchel
1/2 cup sour cream – I used light
1/2 cup mayonnaise

Directions

Cut the onions in half and then slice them into 1/8-inch thick half-rounds.

Heat the butter in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in a bowl and beat with an electric mixer until smooth. Add the onions and mix well. Taste for seasonings.

Adapted from: The Barefoot Contessa Cookbook

Ingredients
8 oz cream cheese
1 small can chopped green chilis
1 can vegetarian chili (can be w/ meat, if you want)
1 onion, chopped finely
cheddar cheese

Directions
In a 9 in round glass dish, layer the cream cheese, chilis, chili, onion, and
cheese. Microwave for about 5 min, or until heated through.

Source: My friend Sarah