Double Devils Dip Recipes

DEVILS ON HORSEBACK

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
• In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
• Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

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.

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.

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.

DOUBLES

Steps:

• For the bara (or flatbread): Put the sugar and yeast in a medium bowl. Stir in the warm water and let it sit until bubbles begin to form, about 5 minutes.
• Stir to combine the flour, salt, cumin, black pepper and turmeric in a medium bowl. Add the water and yeast mixture to the flour and knead, using your hands or a mixer with a dough hook attachment, until the dough is smooth and glossy, about 2 1/2 minutes.
• Lightly oil a large bowl with cooking spray and place the dough in the bowl. Spray the dough and place plastic wrap directly on top of the dough, then add plastic wrap to the top of the bowl as well. Let the dough sit in a warm draft-free place until doubled in size, about 2 hours.
• Heat the oil to 350 degrees F in a large Dutch oven or cast-iron skillet. Turn the dough out onto a flour-dusted work surface. Working one at a time and keeping the unused portions covered, flatten a small ball of dough with a rolling pin to the thickness of 2 tortillas, about 4 inches.
• Working in batches, fry the flattened dough until puffed and golden, about 45 seconds per side. Drain on a paper-towel-lined plate. Transfer the baras to a plate and cover with plastic wrap to steam and keep warm.
• For the chickpeas: Meanwhile, heat the oil in a large skillet over low heat. Saute the onion, garlic, minced chile and a large pinch of kosher salt, about 10 minutes. Add the curry powder, allspice, cumin, nutmeg, paprika, black pepper, cayenne, bouillon cube, chickpeas and chicken broth. Bring to a simmer and cook until all the liquid has reduced, about 1 hour. Right before serving, season with salt and lime juice to taste.
• For the tamarind sauce: Add the sugar, tamarind paste and 1 cup water to a small pot over low heat. Warm until the tamarind paste has dissolved into the water, about 5 minutes. Remove and cool.
• For the pepper sauce: Put the habaneros, garlic, white balsamic vinegar and a pinch of salt in a blender and puree until smooth.
• For the cilantro sauce: Add the cilantro, white balsamic vinegar, and salt to a blender and puree until smooth.
• For the garnish: Toss the cucumber and cilantro in a bowl with a pinch of salt.
• To assemble: Place two baras slightly overlapping on a plate, then top with 2 to 3 spoons of chickpeas. Top with a little tamarind sauce, pepper sauce, cilantro sauce and grated cucumber and cilantro.

DAVID'S FAVORITE FOOTBALL DIP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
• Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
• Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

THE MOST AWESOME DIP ALIVE

Steps:

• Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
• Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

OREO® DEVILS

Steps:

• Shape red fondant into 72 little horns relative to the size of the cookies. Line 2 baking sheets with parchment paper.
• Place red confectioner's coating in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until melted, about 5 minutes. Remove from heat.
• Use a spoon to cover the top and sides of each cookie with melted red coating. Place on the prepared baking sheet. Stick 2 small devil horns near the top and add 2 candy eyeballs. Let stand until dry, about 1 hour.

DOUBLE DEVIL DEVILED EGGS

Steps:

• In a bowl, mix together the mashed yolks, mayonnaise, and mustard; mix well.
• Stir in the deviled ham, olives, and capers; season to taste with salt and pepper.
• Fill the whites evenly with the mixture; garnish each egg half with an olive slice.
• Cover and chill a few hours before serving.

DOUBLE DELIGHTS

Steps:

• For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate., For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours. , Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours., Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour. , Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.

DOUBLE DILL DIP

Steps:

• Combine first 8 ingredients in blender.
• Blend smooth.
• Turn into bowl.

DILL DIP

Steps:

• In a small bowl, combine the first 7 ingredients. Chill for at least 1 hour. Serve with vegetables or potato chips.

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.

DOUBLE DEVIL'S FOOD WHOOPIE PIE RECIPE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

DOUBLE DEVIL'S DIP

Steps:

• Preheat the oven to 350 degrees.
• Put first 7 ingredients into a medium bowl, mix well.
• Spread in ungreased 9x13 inch pan.
• Layer next 3 ingredients, in order given, over bean dip mixture.
• Bake in oven for 25 - 35 minutes until crispy.
• Garnish with jalapeno pepper slices.