Devils Dip Recipes

DEVILED EGG DIP

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

DEVILS ON HORSEBACK APPETIZERS

Steps:

• Set oven control to broil. Place ovenproof rack on cookie sheet; set aside.
• Place 12 toothpicks in bowl of water to soak.
• Meanwhile, using small sharp knife, cut slit in each prune to make pocket, being careful not to cut all the way through. Stuff prunes with blue cheese.
• Cut each slice of bacon into thirds. Wrap a piece of bacon around each filled prune, using a toothpick to secure. Place on rack on cookie sheet.
• Broil with tops 4 to 6 inches from heat 10 to 12 minutes, turning once to avoid burning bacon. Cool 5 minutes before serving.

DEVIL'S DELIGHT CHEESE DIP

Steps:

• Heat oven to 350°F. Spray 1 1/2- to 2-quart casserole with cooking spray.
• In medium bowl, stir together pimiento cheese, cheese product, cream cheese, tomatoes and pickled jalapeños. Spoon mixture into casserole.
• Bake uncovered 30 minutes or until bubbly. Stir; sprinkle with cilantro and fresh jalapeño. Serve dip hot with tortilla chips.

DEVIL'S DIP

Steps:

• Mix first six ingredients in medium bowl.
• Spread in ungreased 9x13 pan.
• Sprinkle chili powder over top, adding more if necessary to cover.
• Add layer of Monterey Jack cheese then layer of cheddar cheese.
• Sprinkle with chili powder.
• Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.

DEVILED DIP

Steps:

• Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
• See all 50 Game-Day Dips

DIABLO DIP

Steps:

• Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.

DEVILED HAM DIP

Steps:

• let cream cheese soften.
• mix all together.
• chill 2 hours.

BLUE DEVIL CHEESE AND BACON DIP

Steps:

• 1. Put the cream cheese, blue cheese, sour cream, mayonnaise, horseradish, onion, Italian seasoning, and pepper sauce in a food processor. Pulse until very smooth. Add the bacon and pulse until just blended.
• 2. Transfer to a bowl, cover, and refrigerate until the flavors are well integrated, at least one hour or overnight.
• 3. Serve with apples, vegetables, and/or Wheat Thins.