San Andreas Grills Inferno Ridge Dip Recipes

CRUDITéS WITH GRILLED GREEN GODDESS DIP

Crudités With Grilled Green Goddess Dip image

When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.

Provided by Eric Werner

Categories Dip Vegetarian Vegetable Grill/Barbecue Grill Avocado Tomatillo Jalapeño Chile Pepper Lime Basil

Yield Serves 6 to 8; makes about 2 cups of dip

Number Of Ingredients 9

Ingredients

2 ripe avocados
Oil, for coating
5 large tomatillos, peeled and rinsed
2 jalapeño chiles, stemmed, halved lengthwise, and seeded
2 tablespoons roasted garlic (see Note)
Juice of 2 limes (about 1⁄4 cup)
1 cup basil leaves
1 1⁄2 teaspoons salt
An assortment of lightly charred vegetables, such as asparagus, jicama, fennel, snap peas, mushrooms, cherry tomatoes, baby carrots, and endive, for serving

Steps:

Wipe the grill grates with oil to prevent sticking. Build a medium-heat fire. Your medium-heat zone should have embers 3 to 5 inches from the cooking surface.
To make the dip: Cut the avocados in half and remove the pits. Cut again so the avocados are quartered. Keeping the skin on, coat the flesh sides with oil and grill each flesh side over medium heat for about 60 seconds, or until there are nice grill marks. Set aside.
Coat the tomatillos and jalapeños with oil and grill over medium heat on all sides until charred but not blackened, about 5 minutes total.
Remove and discard the skins from the avocados. Add the avocados, tomatillos, jalapeños, garlic, lime juice, basil, and salt to a blender and puree until very smooth. The dip can be made up to 2 days in advance and stored, covered, in the refrigerator.
Cut the larger vegetables, such as fennel and jicama, into pieces that are slightly larger than bite size and keep the smaller vegetables, such as asparagus, mushrooms, cherry tomatoes, baby carrots, and endive, whole. Arrange the vegetables on a platter and serve with the dip.

54TH STREET GRILL GRINGO DIP COPYCAT

54th Street Grill Gringo Dip Copycat image

Not sure if this is on here and I overlooked it, but I couldn't find it! This is our FAVORITE warm dip.....hubby, kiddos, friends, they all love it! Make a crockpot full for your next party.....serving size is a guesstimate!

Provided by KeithsKelly

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 lb velveeta monterey jack pepper cheese
1/2 cup heavy cream
1 cup milk
3/4 cup pico de gallo
1/4 teaspoon cayenne pepper
1 tablespoon grated parmesan cheese
5 ounces frozen creamed spinach (Stouffers)

Steps:

Use a double boiler.
Cut cheese into cubes.
Place all ingredients EXCEPT spinich into double boiler and heat until melted through, stirring often.
Remove from heat and add spinich, stir well.
Serve immediately or sprinkle a little extra parmesan on top and put it under the broiler for a minute or two. You can also put it in a crockpot on warm to keep it soft for an extended period of time.
Serve with tortilla chips and enjoy!

SAN ANDREAS GRILL'S INFERNO RIDGE DIP

San Andreas Grill's Inferno Ridge Dip image

Don't have a clue where the San Andreas Girll is, but this dip rocks!! Plus the pimentos and chives make this a great Christmas Dip.

Provided by RepoGuysWife

Categories Spreads

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces cream cheese, softened
1/3 cup roasted red pepper, drained well
2/3 cup monterey jack pepper cheese, grated
1/4 teaspoon garlic powder
1 -2 dash cayenne pepper (to taste)
1/2 cup chopped onion
1/4 cup pickled jalapeno pepper, stemmed and drained well
4 chives, chopped fine
4 ounces pimientos, drained

Steps:

Blend everything but chives and pimentos together in food processor.
Stir in the pimentos and chives for texture.
Add salt to taste.
Serve at room temp with grilled pita bread triangles.

Nutrition Facts : Calories 192.1, Fat 17.1, SaturatedFat 10.7, Cholesterol 52.8, Sodium 383.4, Carbohydrate 4.1, Fiber 0.8, Sugar 1.4, Protein 6.4

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