The Dipper Recipes

SOUTHWESTERN BROCCOLI DIPPERS

Southwestern Broccoli Dippers image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
2 heads broccoli, cut into florets
5 tablespoons butter
2 green onions, sliced
3 tablespoons all-purpose flour
3 cups milk
2 cups grated pepper jack cheese
4 ounces cream cheese, softened
1 teaspoon chili powder
1/2 teaspoon ground cumin
Freshly ground black pepper

Steps:

Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.
Serve hot as a dipping sauce with the cold broccoli.

20 EASY DIP RECIPES: TACO DIP & MORE!

20 Easy Dip Recipes: Taco Dip & More! image

This taco dip recipe is fast and easy: the ideal party appetizer for a crowd! Scoop up this irresistible creamy mix with tortilla chips.

Provided by Sonja Overhiser

Categories Dip

Time 10m

Yield 10

Number Of Ingredients 11

Ingredients

8 ounces cream cheese, softened*
1 cup Greek yogurt (or sour cream)
3/4 cup salsa
2 teaspoons each cumin and chili powder
3/4 teaspoon kosher salt
1/2 teaspoon each garlic powder, onion powder, and black pepper
1 cup Mexican blend cheese
1 cup chopped iceberg lettuce
1 tomato, chopped
1/4 cup sliced black olives
Optional toppings: minced red onion, chopped cilantro, pickled jalapeños

Steps:

In a large bowl, whisk the softened cream cheese, Greek yogurt, salsa and spices until it's fully smooth. The mixture will start out chunky, but keep whisking until the cream cheese is fully smooth. (It takes a few minutes, so be patient!)
Place the cheese mixture in the bottom of a circular glass pie plate or other circular dish. Smooth into an even layer.
Top with the cheese, chopped lettuce, chopped tomato, black olives, and other optional toppings. Serve immediately with tortilla chips, or refrigerate until serving. (Leftovers last up to 3 days refrigerated.)

Nutrition Facts : Calories 157 calories, Sugar 2.8 g, Sodium 256.3 mg, Fat 12.9 g, SaturatedFat 7.2 g, TransFat 0 g, Carbohydrate 4 g, Fiber 0.5 g, Protein 6.9 g, Cholesterol 37.3 mg

THE DIPPER

The Dipper image

Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.

Provided by Allrecipes

Categories Heroes, Hoagies and Subs

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, sliced
1 tablespoon garlic basil spread (see footnote for recipe link)
1 tablespoon Italian seasoning
1 cup pickled sweet and hot pepper rings
1 cup sliced mushrooms
2 tablespoons Marsala wine
1 cup beef broth
2 pounds sliced roast beef
4 ciabatta sandwich rolls, sliced horizontally
¼ cup garlic basil spread, divided (see footnote for recipe link)
¼ cup prepared horseradish sauce, divided
12 slices Swiss cheese, divided

Steps:

Preheat oven to 500 degrees F (260 degrees C).
Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, 1 tablespoon garlic basil spread, and Italian seasoning in the hot oil until onion has softened, 4 to 5 minutes. Stir in pepper rings and mushrooms; cook and stir until mushrooms have softened, about 5 minutes.
Pour in Marsala wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add beef broth and roast beef and stir until the beef is warmed through, 3 to 4 minutes.
Spread each ciabatta roll with 1 tablespoon garlic basil spread and 1 tablespoon horseradish sauce. Top with 3 slices Swiss cheese.
Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes. Using a slotted spoon, pile the beef-onion mixture into each sandwich and pour 1 to 2 tablespoons pan juices over the filling. Transfer the remaining pan juices to small bowls for dipping.

Nutrition Facts : Calories 976.2 calories, Carbohydrate 123.1 g, Cholesterol 93.7 mg, Fat 28.4 g, Fiber 7.3 g, Protein 55.5 g, SaturatedFat 11.2 g, Sodium 2723 mg, Sugar 5.7 g

FRESH RANCH DIP

Fresh Ranch Dip image

Creamy yogurt served alongside salty chips and vegetables, like crisp Persian cucumber, never disappoints. In this superbly simple recipe, a tub of Greek yogurt is transformed into a delicious dip that's loosely inspired by the dominant flavors of ranch dressing. Add a handful of fragrant dill and chives, brighten things up with a little lemon juice and lemon zest, and you have yourself a party for a crowd (or for one!). This dip can be made a day in advance and travels well if kept cool.

Provided by Naz Deravian

Categories easy, quick, snack, dips and spreads

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 (16-ounce) container plain Greek yogurt, preferably full-fat
1 large garlic clove, finely grated
1/2 cup finely chopped fresh dill leaves
2 tablespoons thinly sliced chives
1 small lemon
Kosher salt (such as Diamond Crystal)
Potato chips, Persian cucumbers or other crudités, for serving

Steps:

Place the yogurt in a medium bowl. (Save the container for storing your dip.) Add the garlic, dill and chives. Add ½ teaspoon of lemon zest and 1 tablespoon of lemon juice, and season with salt (about 1 teaspoon). Stir to combine and taste for seasoning. Be mindful not to oversalt if you plan to serve this with salty chips. Serve right away or transfer back to the container, cover and store in the fridge for up to 1 day.

LITTLE DIPPERS

Little Dippers image

For a galaxy of good eating, pair this creamy dip with your favorite fruits cut into star shapes! We shaped apples, kiwifruit and strawberries with small cookie cutters (you could also use a knife). Melon, pears and bananas are other possibilities. If you find fresh starfruit in your supermarket, simply slice it.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield about 6 servings (1 cup dip).

Number Of Ingredients 6

Ingredients

1 cup vanilla yogurt
3 tablespoons orange marmalade
1 tablespoon confectioners' sugar
1 large apple, sliced 1/4 inch thick
5 large strawberries, halved lengthwise
1 large kiwifruit, sliced 1/4 inch thick

Steps:

In a small bowl, combine yogurt, marmalade and sugar. Cut the apple slices with a 2-1/2-in. star cookie cutter. Cut strawberries and kiwi with a 1-1/2-in. star cookie cutter. Serve with dip.

Nutrition Facts : Calories 104 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 33mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

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