Roys Sheep Dip Recipes

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SHEEP DIP (SHEEP DIP!)



Sheep Dip (Sheep Dip!) image

This is from Ireland. Now I'm not sure when Ireland started making feta and ricotta cheeses but it's intro reads: "Cheeses made from sheep's milk are quite popular in Ireland, and this tasty concoction uses two - feta and ricotta. Whether your feta and ricotta come from the milk of sheep, cows, or goats, the mixture will be delicious."

Provided by Annacia

Categories     Cheese

Time 15m

Yield 2 cups

Number Of Ingredients 6

8 ounces feta cheese (1-1/3 cups)
1/4 cup green onion, minced
1 cup whole milk ricotta cheese
1/4 cup pine nuts, toasted
2 tablespoons brandy
3 tablespoons snipped fresh dill

Steps:

  • In the bowl of a food processor combine the cheeses and process until smooth.
  • Add the brandy and puree.
  • Fold in the green onions, pine nuts, and dill and continue to fold until the mixture is well blended.
  • Spoon into a 2-cup decorative serving bowl.
  • Cover and chill at least 2 hours.
  • Serve with French bread, crackers or crisp breads.

Nutrition Facts : Calories 690.3, Fat 53.1, SaturatedFat 29, Cholesterol 169.7, Sodium 1447.8, Carbohydrate 11.8, Fiber 1, Sugar 6.2, Protein 33.5

2-INGREDIENT RO*TEL® BEAN DIP



2-Ingredient RO*TEL® Bean Dip image

I came up with this RO*TEL® bean dip recipe when trying to throw together some football snacks in a pinch. It's not thick like the kind of bean dip you buy in a can, it's more like the deliciously thin version served alongside bowls of salsa in Tex-Mex restaurants. It may not be gourmet, but it sure is fast and tasty!

Provided by ncope

Time 5m

Yield 4

Number Of Ingredients 2

1 (10 ounce) can diced tomatoes with lime juice and cilantro (such as RO*TEL®)
1 (15 ounce) can black beans, rinsed and drained

Steps:

  • Drain RO*TEL®, reserving the liquid.
  • Combine black beans and tomatoes in a blender; process until smooth. Add in reserved liquid until dip reaches desired consistency.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 20.5 g, Fat 0.3 g, Fiber 7.9 g, Protein 7 g, SaturatedFat 0.1 g, Sodium 554.4 mg, Sugar 2.3 g

FRESH SPINACH & ARTICHOKE DIP (AKA SHEEP DIP)



Fresh Spinach & Artichoke Dip (Aka Sheep Dip) image

Adapted from Best of the Best from Colorado, this recipe is so named, according to their description, because the recipe poster's father was a sheep rancher. This is supposedly a best selling recipe on the menu at River City Cafe in Colorado. I have not tried this yet, but since any spinach dip calling for fresh spinach appeals to me, I wanted to share it. This is very different from the usual spinach dips. I have never seen another version quite like this one. I am guessing at the cook time, which I will update once I try this. This makes enough dip for your whole herd! ;). To me, this is perfect football party food!

Provided by HeatherFeather

Categories     Spinach

Time 45m

Yield 1 gallon dip

Number Of Ingredients 8

1 (8 ounce) can water-packed artichoke hearts, drained and quartered
6 ounces asiago cheese or 6 ounces parmesan cheese, finely grated
3 ounces fresh spinach, washed and patted dry
1 pint half-and-half cream or 1 pint light cream
20 ounces sour cream
24 ounces cream cheese or 24 ounces neufchatel cheese
8 ounces heavy cream
pita bread, cut into triangles, as dippers

Steps:

  • Mix all ingredients except the pita triangles in a food processor and combine until dip is mostly smooth with a few chunks of artichokes.
  • Heat by placing in a micro-safe dish and microwave until warmed through (5 minutes, stir, repeat several times as needed) or place in an oven safe dish and bake at 350 F until bubbly and warmed through, about 20-30 minutes or so.
  • Serve with pita triangles as dippers, or whatever you prefer.

Nutrition Facts : Calories 5236, Fat 506.8, SaturatedFat 316.9, Cholesterol 1515.8, Sodium 2907.9, Carbohydrate 99.7, Fiber 14.3, Sugar 6, Protein 99.9

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