Dip Thread

there is 3 or 4 recipes for dips in the pdf in this thread ?

LINK

I do a very simple Rotel dip that people seem to love.


Make a batch of Rotel with one large brick of Velveeta, 2 cans of regular Rotel and 1 can of Mexican style Rotel. Use the juice from one regular can and the Mexican can only (if you use the juice from all three cans, it comes out way to watery). Get that started in the microwave. I do 2 minute cook times, stiring in between.

While that's melting. Saute your favorite spicy sausage (I prefer uncooked cajun or hot italian sausage) or boudin until browned on the outside and just cooked through. I prefer to take the casing off of the sausage so it resembles ground beef, but I guess you could just dice up a good smoked sausage or boudin to get the pieces good n small. Once it's browned and cooked through, remove from pan and set to the side.

Saute a mix of onion, garlic and bell pepper in the same pan with the sausage fat. I kind of eyeball the qty's but about 1 small onion, 6 cloves garlic and 1 medium bell all diced should be about right. Add garlic last so it doesn't burn.

Once that's done add the meat and the veggies into the melted Rotel dip (make sure you have enough room in the bowl because the meat and veggies will take up a bit more space than regular rotel dip). Finely chop some cilantro and add a few pinches at a time until it tastes right. Usually, I end up putting in about 1/4 cup, finely chopped. Stir and taste. Sometimes I add a little bit of chili powder and smoked paprika, sometimes I don't.

If you prefer, you can use a non-spicy sausage and simply add a bit of cayenne at the end for proper bite.

Rock on.

I make a dip very similar to the red hot buffalo dip and it is always a crowd pleaser.

I make a corn dip that usually goes over well!

LINK

2 cans (11 Oz. Can) Mexi-corn
16 ounces, weight Sour Cream
1 cup (Real) Mayonnaise
½ whole Lime (juice Only)
1 bunch Cilantro
4 stalks Green Onions
1 teaspoon Cumin
1 teaspoon Cayenne Pepper
2 cups Four Cheese Mexican Blend Shredded
2 bags (12 Oz. Bag) Tortillas Chips

Mix together the corn, sour cream, and mayonnaise.

Slice the lime in half and squeeze the juice from one half over the corn mixture; mix well.

Chop the cilantro and green onions. Add to the corn mixture.

Blend in the cumin and cayenne pepper.

Mix in shredded cheese.

Refrigerate overnight. Serve with tortilla chips.

I made the franks dip once wasn't bad

Crawfish Dip

Ingredients
12 ounces peeled crawfish tails (I've used frozen and they're fine)
1/4 cup butter
2 cloves garlic, chopped
1 tablespoon crab boil seasoning
1 tablespoon Old Bay Seasoning™
1 1/2 (8 ounce) packages cream cheese

Directions
1.Place the crawfish tails into a food processor and pulse until roughly chopped. Set aside.
2.Melt the butter in a large skillet over medium heat. Add the crawfish tails, garlic, crab boil and Old Bay seasoning. Cook and stir until crawfish has absorbed most of the liquid.
3. Stir in the cream cheese until it has melted.

Serve with Chicken n' a Biscuit crackers.