Cayennemayonnaisedip Recipes

CARAMELIZED ONION DIP

Steps:

• Heat the butter and olive oil in a heavy medium saucepan over medium-high heat. Add the onions and sugar. Cook, stirring constantly, until soft and golden brown, 15 to 20 minutes. Season with salt. Stir in the vinegar and simmer until the mixture is dry. Add the hot sauce if using. Remove the mixture from the heat and allow the onions to cool slightly.
• Mix the cream cheese until smooth in a large bowl. Fold in the sour cream and caramelized onions. Season with salt and pepper. Garnish with chives if using. Can be eaten warm or transferred to the refrigerator to be eaten cold.

GARLIC MAYONNAISE DIP

Steps:

• Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly.
• Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise.
• Cover and chill.
• SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato
• Skins, Roast Beef, Turkey

INSANELY AMAZING JALAPENO CHEESE DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine jalapeno peppers, Parmesan cheese, Cheddar cheese, mayonnaise, and green chilies in a bowl. Cut the top off of the sourdough bread and hollow out the center to create a bowl. Fill the bread bowl with the jalapeno mixture.
• Bake in the preheated oven for 30 minutes.

CAYENNE MAYONNAISE DIP

Steps:

• Blend all of the ingredients together until smooth.
• Cover and chill.

CAESAR MAYONNAISE DRESSING

Steps:

• In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.

CURRY MAYO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

LIME CAYENNE MAYONNAISE

Steps:

• Stir together all ingredient; cover and chill until ready to serve. Enjoy!

TARRAGON MAYONNAISE DIP

Steps:

• Combine all ingredients thoroughly.
• Makes about 1 3/4 cups.
• Variation: For spicer version of this dip, add 1/2 tsp. red pepper flakes, hot pepper sauce, or horseradish to taste, and even 1 Tbs. of Brandy if you please.

EASY HOMEMADE MAYONNAISE

Steps:

• Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

SPICY MAYONNAISE DIP

Steps:

• Place yolks, salt, awaze or berbere, white pepper, and 1 teaspoon lemon juice in mixing small bowl. Whisk with a fork or beat with a wooden spoon forcefully until creamy. Add ½ cup oil, drop by drop beating well all the time. By continuously beating, add 2 teaspoons of lemon juice and 1 tablespoon of boiling water. Add ¼ cup oil and whisk well. Add another ¼ cup of oil drop by drop beating forcefully at all time. Add 1 teaspoon lemon juice and 1 tablespoon boiling water and whip well. Pour the rest of the oil slowly beating at the same time. Add remaining lemon juice and water; Beat until smooth and thick. If it becomes too thick, add one or more tablespoon of boiling water. Keep it in fridge stored in screw-top jar.