CREAMY SPANISH DIP
Creamy cheese plus crunchy almonds and spicy crushed red pepper equals one delicious dip appetizer. Try it with blanched asparagus and cooked shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Number Of Ingredients 6
Steps:
- Place almonds in food processor bowl; cover and process 10 to 15 seconds or until finely ground. Add roasted peppers and crushed red pepper; cover and process about 10 seconds or until finely ground. Add cheese, chili sauce and 1 tablespoon of the milk; cover and process about 10 seconds or until well mixed. Add remaining 1 tablespoon milk if needed for dipping consistency.
Nutrition Facts :
ONLINE ROUND 2 RECIPE - SPANISH TORTILLA
Steps:
- In a large bowl beat together the eggs and the milk. Season with salt and pepper, to taste.
- Preheat the oven to 350 degrees F.
- In an 8-inch nonstick oven-proof skillet add the canola oil and heat over medium heat. Add the potatoes, and then the egg mixture. Reduce the heat to medium-low. Cook, undisturbed, until almost completely set (center will still be loose), about 3 minutes. Put the skillet in the oven until set and slightly puffed, about 5 to 8 minutes. Remove from the oven to a cutting board and let cool for 5 minutes. Cut into wedges and transfer to a serving platter.
- Topping: In a small bowl, combine all of the ingredients and serve alongside the tortilla wedges.
PUMPERNICKEL SPINACH DIP II
This good looking bread bowl appetizer is always popular at parties. A hollowed loaf of pumpernickel is filled with a simple spinach dip.
Provided by Cassi
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.
- Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.
- Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 10.6 g, Cholesterol 8.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 163.5 mg, Sugar 0.3 g
WORLD'S EASIEST AND MOST AMAZING TWO-INGREDIENT DIP
This creamy dip is great for all things potato (fries and chips especially) and also makes a great steak dip. It's even good spread on a roast beef sandwich! Everyone loves it, and no one can guess what's in it. The combination of the two ingredients is surprisingly different than either alone. I strongly encourage using Kikkoman® soy sauce, as other brands I have tried tasted very different and not nearly as good.
Provided by FXTROTLIMA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Mix sour cream and soy sauce together in a bowl until evenly combined.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 3.1 g, Cholesterol 25.3 mg, Fat 12.1 g, Fiber 0.1 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 481.4 mg, Sugar 0.2 g
EASY SPANISH PORK DIP SANDWICHES
Another one from Southern Living, this crockpot recipe is somewhat similar to Cuban-style pork in flavor. Mojo criollo is a Cuban marinade/sauce made from sour orange juice, garlic, olive oil, and (usually) oregano. Most grocery stores carry mojo criollo now, I think, but you can make your own very easily if you can't find it.
Provided by JeriBinNC
Categories Lunch/Snacks
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle roast evenly with garlic pepper and salt. Brown in hot oil in large skillet for 2 minutes on each side or until lightly browned. Place in a 6-qt slow cooker, fat sides up.
- Combine mojo criollo, pork gravy mix, water, and bay leaves; pour over roast. Top with sliced onion.
- Cover and cook on high 1 hour.
- Reduce heat to low and cook 4-5 hours or until meat is tender and shreds easily. Discard bay leaves.
- Leave the liquid and onions in the crockpot and remove the pork to a large bowl. Shred the pork with two forks. Add 1 cup reserved liquid to moisten the shredded meat.
- Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread halves and top with the remaining halves.
- Spoon remaining reserved liquid into individual bowls for dipping.
Nutrition Facts : Calories 747.2, Fat 54.3, SaturatedFat 17.1, Cholesterol 161.2, Sodium 969.1, Carbohydrate 20.6, Fiber 1.4, Sugar 0.7, Protein 41.3
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