Bacon Kissed Cauliflower Dip W Crispy Corn Tortillas Ragu Recipes

BACON-KISSED CAULIFLOWER DIP W/ CRISPY CORN TORTILLAS #RAGU

Steps:

• In a small saucepan, heat oil; fry 6-8 tortilla triangles a time till crispy; remove with a slotted spoon and place over a paper towel-lined dish; sprinkle with sea salt; repeat process till all tortillas are fried; set aside.
• In a food processor, pulse cauliflower till it resembles rice; set aside.
• In a medium pan, or Dutch oven, cook bacon till crispy and set aside to cool over paper towel. Remove all but 2 Tbsp bacon fat from pan; add 1 Tbsp butter and sauté onions till translucent; add cauliflower, garlic, salt and pepper and sauté till slightly browned (about 10 minutes); add Ragu mozzarella sauce and pepper Jack cheese; stir till combined; transfer to an oven-proof serving dish.
• In a small bowl, combine breadcrumbs, 1 Tbsp melted butter and crumbled bacon; set aside.Top with bacon/breadcrumb mixture. (You may refrigerate at this point.).
• Bake in pre-heated oven (375 degrees F) till golden and bubbly. Serve with corn tortilla chips. Enjoy!

CORN AND BACON DIP

Steps:

• In a bowl, combine the first five ingredients. Stir in corn and bacon. Cover and refrigerate for several hours. Serve with vegetables and/or crackers.

CHEESY CAULIFLOWER DIP WITH BACON

Steps:

• Heat oven to 350ºF.
• Use pulsing action of food processor to process cauliflower until chopped to pea-size pieces. (Some recognizable small florets may still remain.) Place in large microwaveable bowl; stir in water.
• Microwave on HIGH 3 min.; stir. If necessary, continue microwaving 2 min. or until any larger cauliflower pieces are crisp-tender. Drain cauliflower.
• Cook bacon in medium cast-iron skillet on medium heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add yellow onions to reserved drippings; cook 3 to 4 min. or until crisp-tender, stirring frequently. Add cream cheese and hot sauce; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Stir in cauliflower, mayo and 1-1/2 cups shredded cheese; smooth top.
• Crumble bacon; sprinkle over dip. Top with remaining shredded cheese.
• Bake 25 to 30 min. or until dip is heated through and top is golden brown. Sprinkle with green onions.

LAYERED RAGU TACO SALAD WITH CRISPY TORTILLA TRIANGLES#RAGU

Steps:

• Cut each tortilla into 6 wedges. Spray cookie sheets with no-stick cooking spray. Add tortilla wedges in a single layer. Spray tops of tortilla wedges with no-stick cooking spray. Sprinkle with 1/4 teaspoon freshly ground sea salt. Bake in a preheated 350 degree oven for 15 minutes, or until crisp.
• In a 9-inch skillet over medium heat, cook and stir Italian sausage until browned. Drain off any fat. Measure out 1/2 cup Ragu sauce and set aside. Add remaining Ragu sauce, black beans, chili powder, cumin, garlic powder, onion powder and crushed red pepper. Cook and stir over medium heat until mixture begins to boil. Set aside.
• In a medium bowl, combine mashed avocados, remaining 1/2 cup Ragu sauce, spring onions, 1/2 cup cilantro, jalapeno peppers, minced garlic, lime juice, remaining salt, black pepper and pine nuts.
• To serve, place one cup arugula on each of 4 serving plates. Spoon on sausage, Ragu and black bean mixture. Top each with avocado mixture. Spoon onto each 1 tablespoon sour cream followed by the cheddar cheese and remaining 1/4 cup cilantro. Serve with the crispy tortilla triangles.
• Makes 4 servings.