Calamari Chipotle Dip Recipes

CALAMARI

Steps:

• Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
• In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
• Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

BASIC GUACAMOLE DIP

Steps:

• Thoroughly mix together the avocado, tomato, onion, and lemon juice in a bowl. Serve immediately. Store unused portions in refrigerator.

CALAMARI & CHIPOTLE DIP

Steps:

• Wash and clean squids properly under water and drain.
• To absorb extra water place them on paper towel and cover with paper towel too .
• Heat oil in frying pan or fryer at medium high heat.
• To prepare batter , add all ingredients in one mixing bowl .
• Once oil is properly heated, add squids into batter and fry them as single squid ,so they wont stick with each other.
• Fry them until golden brown and place them on paper towel to absorb excess oil.
• Serve hot with chipotle sauce and lime. Squeeze lime juice on squid to get extra tangy flavor.

CRISPY CALAMARI WITH PICKLED JALAPENO DIPPING SAUCE

Steps:

• Whisk together the chopped jalapenos, mayonnaise and 1 teaspoon of reserved pickling liquid. Season with salt and set aside.
• Rinse the calamari under cold running water and lightly pat dry, leaving it slightly damp. Leave the tentacles whole and cut the bodies crosswise into 1/4-inch wide rings.
• Heat the oil in a heavy pot over high heat until it registers 375 degrees F on a thermometer.
• Place the panko in a shallow bowl and season with salt and pepper. Dredge a small handful of the squid rings in the panko, tossing to coat well. Shake off any excess and, with a slotted spoon, add the rings to the oil, using the spoon to separate the rings. Cook until golden, 1 to 2 minutes. Using the slotted spoon, transfer the rings to paper towels to drain. Season with salt and pepper. Repeat with the remaining ingredients. Serve with the pickled jalapeno dipping sauce.
• BYOC: Don't love the heat? Try substituting your favorite pickled item for the jalapenos.

CHIPOTLE RANCH DIP RECIPE BY TASTY

Steps:

• Add the sour cream, Hidden Valley® Ranch Dip Mix, chipotles in adobo, garlic, lime juice, and the white parts of the green onions to a blender, and blend until smooth, scraping down the sides of the blender as needed.
• Transfer the dip to a serving bowl and smooth the top, then drizzle with the adobo sauce and swirl into the dip with a butter knife. Top with the reserved sliced green onions. Serve with vegetable chips.
• Enjoy!

CREAMY CHIPOTLE DIP

Steps:

• Using a food processor, whir the chipotle chiles until smooth.
• Chop the green onions.
• In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste.
• Refrigerate for at least one hour before serving.
• Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers.
• It will keep, refrigerated and covered, for about 3 days.
• Makes about 1 1/2 cups.
• If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.

FIVE-SPICE CALAMARI WITH DIPPING SAUCE

Steps:

• For dipping sauce:
• Combine all ingredients except mayonnaise in processor. Blend well. Transfer to bowl. Stir in mayonnaise. (Can be prepared 1 day ahead. Cover and refrigerate. Whisk before serving.)
• For calamari:
• Pour oil to depth of 3 inches in heavy large pot. Heat to 350°F. Whisk next 4 ingredients in large bowl to blend. Pour buttermilk into another large bowl. Add calamari to buttermilk. Working in batches, remove calamari; dredge in flour mixture. Fry until just crisp, about 2 minutes. Using slotted spoon, transfer to paper-towel-lined plate to drain. Serve warm with sauce.
• *Available in the Asian foods section of many supermarkets.
• **A blend of ground anise, cinnamon, star anise, cloves and ginger available in the spice section of most supermarkets.

CALAMARI WITH PEPPER DIP

Steps:

• Mix the mayonnaise and the yogurt together in a small bowl. Stir in the jalapeno pepper, cumin and 1 teaspoon paprika. Refrigerate until ready to serve as a dip.
• Mix the flour, remaining paprika and cayenne pepper together in a large bowl. Pour the oil to a depth of two inches in a large skillet or a wok, and begin heating it.
• Put the squid rings and any tentacles in the flour mixture, and toss to coat and separate them. Shake off as much excess flour as possible.
• Fry the squid pieces, a few at a time, until golden. Do not crowd them in the pan. As they are done, transfer them to absorbent paper, and continue frying until all have been cooked.
• Dust with salt and serve at once with lemon wedges and the dip.

COOL CHEDDAR CHIPOTLE DIP

Steps:

• Mix all ingredients in a bowl.
• Let dip sit in the fridge for at least an hour for the flavors to meld before serving.

CHIPOTLE DIP

Steps:

• Finely chop scallions.
• Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
• In a bowl whisk together all ingredients with salt to taste.
• Dip may be kept, covered and chilled, 3 days.

VELVEETA CHIPOTLE DIP

Steps:

• Mix pasteurized cheese and peppers in 2 quart microwavable bowl.
• Microwave on HIGH 4 to 6 minutes or until cheese is melted, stirring after 3 minutes.
• Stir in sour cream.
• Serve with assorted veggies or chips.

AIR-FRYER CALAMARI

Steps:

• Preheat air fryer to 400°. In a shallow bowl, combine flour and salt. In another shallow bowl, whisk egg and milk. In a third shallow bowl, combine bread crumbs, seasoned salt and pepper. Coat calamari with flour mixture, then dip in egg mixture and coat with bread crumb mixture., In batches, place calamari in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-5 minutes longer.