Copycat Chick Fil A Sauce

INGREDINETS:
1/4 cup honey
2 tablespoons yellow mustard
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 cup mayonnaise

DIRECTIONS:
1. Mix together and refrigerate for at least an hour

Jalapeño popper dip #2

• 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
• 8oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/4 cup shredded parmesan cheese
• 1/2 cup Italian seasoned bread crumbs
• 4 Tbsp. butter, melted
• 1 Tbsp. dried parsley

Instructions for roasting jalapeños:

Cut fresh jalapeños in half, then place face down on a baking sheet.  Broil jalapeños until the skins blacken and bubble up.  Remove from broiler and peel outer skin.

Directions for the dip:

1. In a medium bowl, mix cream cheese and sour cream.

2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.

3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.

4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.

5. Sprinkle bread crumb topping evenly over jalapeño mixture.

6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.

7. Serve with chips, warm tortillas, bread, or crackers. 

The Cheese Dip That Will Make You Popular

Ingredients

1 8 oz. package cream cheese
2 cups grated cheddar cheese OR grated jalapeño jack
1 cup mayonnaise
1 small purple onion, diced or chopped green onions

Thinly sliced poblano peppers, roasted if desired

Instructions

1. Place all ingredients in a shallow baking dish (a 9″ square pan or round quiche pan will be perfect!)
2. Microwave on high for about 2 minutes or until the ingredients are melted enough to stir together.
3. Stir until combined.
4. Bake at 350 for 20 minutes or until lightly browned.
5. Serve with tortilla chips, fresh heated tortillas, or Frito’s Scoops for dipping.

jalapeño popper dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon New Mexico chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pound bacon, (cooked and crumbled) divided
1 1/2 cups (6 ounces) shredded Colby Jack Cheese, divided
1 1/2 cups (6 ounces) shredded pepperjack cheese, divided
1 (4 ounce) can diced jalapenos , well drained (or 2 fresh jalapenos, deveined, deseeded and diced)
1 tablespoon fresh parsley
Crackers, chips, or warm tortilla wedges

Preheat oven to 350°F.

In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.

Spread into a 10" cast iron skillet (or (2) 5" skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.

Sprinkle with reserved bacon and parsley. Serve with crackers, chips, or warm tortilla wedges.

Avocado lime ranch dressing

Ingredients you’ll need:

1/4 cup sweet onion, diced

1 Serrano pepper, seeded and rough chopped

3 medium clove garlic, peeled

3 Tbsp lime juice

2 Tbsp fresh cilantro, rough chopped

1 cup buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 medium ripe avocado, peeled and pitted

1 1/2 tsp salt

1 1/2 tsp ground cumin

1 tsp Mexican oregano

1 tsp sugar

1/4 tsp dark chili powder

1/4 tsp black pepper

Directions:

Place the onion, Serrano pepper, garlic cloves, lime juice and cilantro into a blender.  Pulse until chopped.  Add the remaining ingredients.  Pulse until smooth.  Add more buttermilk, if desired to thin.  Store chilled for several hours before serving.  May make up to 3 days in advance, shake well before serving.  Serve as a dressing, condiment or a dip.  Yield: approximately 3 1/2 cups. 

Warm and creamy bacon dip

Warm and Creamy Bacon Dip

• 8 oz cream cheese, at room temperature
• 2 c. sour cream
• 3 oz. cooked bacon, crumbled (or bacon bits.)
• 2 c. Cheddar cheese, shredded
• 1 c. green onion, chopped

Preheat the oven to 400 degrees. In a bowl, combine all the ingredients. Place in a 1-quart baking dish. Cover and heat in the oven for 25-30 minutes or until hot. Serve with sliced French bread, crackers, and/or chips.

Cheese Dip

8 oz cream cheese 
1 cup grated cheddar
Half cup grated Monterey Jack
1 Cup mayo

Mix all the above, spread in oven safe baking dish. 

Crackers crumbled with Dash cayenne pepper, spread on top of the cheeses. 

Bake at 350 about fifteen or twenty minutes. Top with bacon crumbles and serve. 

Feta Dip

Awesome super easy no-cook appetizer, always a hit.  This is that ONE recipe that always gets asked for.  And it’s ridiculously, embarrassingly easy. Here’s what you need:

• olive oil
• 1 block (1#) of feta cheese
• tomatoes (any kind)…I use about 3 Roma’s
• 1 bunch of green onions
• 1 baguette
• Greek Seasoning
• 1 large platter

Wet the platter generously with olive oil.  Dice the green onions and tomatoes.. Throw them on the olive oil. Crumble the feta cheese and throw that on the platter.. Sprinkle the Greek Seasoning on top. (use about 3 tsp.)

(If you can't find greek seasoning, you can sub with oregano and a little pepper and some salt to taste.). Mix it gently all together until it looks like this.

Slice the baguette.  A special word about the bread…it MAKES the dip.  I have found that the best bread is FRESH, bakery kind….the kind that comes in the long skinny paper bag.   You want it bite-sized and you want to cut it thin  because this is how people will “dip”.  Or you can include a spoon if the people you hang around with are super polite.

Lemony dip for fruit

1 8-ounce package of cream cheese, room temp
1/2 cup whipping cream
Powdered Sugar to taste
1 package instant lemon pudding
2 cups milk

Beat cream cheese till fluffy, add whipping cream and continue to whip for a couple minutes more.  Add powdered sugar to taste.   In a separate bowl, mix pudding and milk and stir till pudding thickens.  Fold cream cheese mixture and pudding together and use it as a dip for fruit, pound cake cubes, etc.

Bean Dip

This looks similar to the bean dip that I have always made with a few interesting additions.  I think I would still dice up some jalapenos and add those as well.  Maybe also some sliced black olives.  

·         1 or 2 cans refried beans

·         4 ounces cream cheese (room temperature)

·         1 cup sour cream

·         1/2 cup green onions (sliced)

·         1 tablespoon chili powder

·         1/2 teaspoon paprika

·         1/4 teaspoon cayenne pepper

·         2 teaspoons cumin

·         1/2 teaspoon oregano

·         1/4 teaspoon garlic powder

·         1/4 teaspoon onion powder

·         1 teaspoon salt

·         1 teaspoon pepper

·         2/3 cup salsa (extra liquid drained)

·         1 4 ounce can diced green chilies (drained)

·         1 cup cheese (grated)

Directions:

1. Mix everything, reserving some of the cheese, in a large bowl.

2. Pour the mixture into a baking dish and top with the reserved cheese.

3. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 45-60 minutes.

If you prefer, you can make your own refried beans with 2 tablespoons lard or bacon grease, garlic, cumin, and chili powder to taste, and 1 or 2 cans drained pinto or black beans.  Heat the lard in a pan.  Add the beans, garlic, chili powder and cumin and cook until warm. Mash the beans until you get them to the consistency that you want. (If the beans are too thick you can add water to thin them out.)

Spinach Dip

This is a little different than the typical spinach dip, this does not include that "Knorr" stuff.  I like this one better, but to each his own.  :)

10 oz. pkg chopped frozen spinach, thawed and drained well.  (Chop some more in food processor)
1 cup mayo
1 cup sour cream
1/2 cup chopped fresh parsley
1/2 cup chopped scallions (green onions)
1/8 tsp. pepper
1/2 tsp. salt

Mix all ingredients in bowl, chill to let flavors blend.  Serve in a hollowed out loaf of bread such as sourdough, pumpernickel, or rye.  Serve with bread cubes for dipping.

Caramelized Onion-Bacon Dip

6 slices bacon, diced
1 large onion, sliced thin
3 oz. cream cheese (softened)
1/2 cup sour cream
2 tsp. red wine vinegar
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper

In large skillet, saute diced bacon till it's nice and crispy.  As it crisps, break it up further with fork.  Remove from pan and drain well.  Using some of the bacon drippings, cook onion until well caramelized and golden brown.  Remove from pan and chop coarsely.

In medium bowl, whip together the cream cheese and sour cream till light and fluffy.  Stir in the bacon crumbles, the onions, the vinegar, thyme, salt, and pepper.  Chill at least 30 minutes.

Karen's Delectable Clam Dip

Karen's been making this dip forever.  We used to make up a bowl and take it downstairs to her bedroom with a bag of chips.  The ultimate comfort food snack.  :)

8 oz. cream cheese, softened
6 oz. can clams, minced or chopped
1 tsp. worcestershire sauce (or more to taste)
1 tbs. lemon juice

Loosely drain clams (reserve juice) and mix with all other ingredients.  Thin to desired consistency with reserved juice from clams and or more worcestershire sauce.  Serve with potato chips.  Yum.

7-layer Taco Salad

We call this salad, but it's really a 7-layer dip.

1 30-oz can refried beans

2 mashed avocados mixed with 1 tbs. lemon juice

1 cup sour cream mixed with ¼ cup taco sauce or salsa

4 chopped tomatoes

1 medium onion, chopped

1 can chopped or sliced olives

1-2 cups grated cheddar cheese

Layer above in order listed in 9 x 13 pan.  Refrigerate at least 2 hours, serve with plenty of tortilla chips for scoopers.

Dilly Dip

1 cup mayonnaise

1 cup sour cream

2 tsp. dill weed

1 tsp. dried diced onion

½ tsp. salt (optional)

Mix all ingredients together, chill to let flavors blend.  Serve with plenty of crisp raw vegetables or chips.

Spinach Dip

10 oz. Pkg. Frozen chopped spinach, thawed and drained. 

1 cup mayonnaise

1 cup sour cream

½ cup chopped fresh parsley

½ cup chopped green onions

1/8 tsp. pepper

¾ tsp. salt

Mix above ingredients in blender for a few moments.  You do NOT want it completely smooth.  Chill to let flavors blend.  To serve, hollow out large round loaf of bread (sourdough and rye both work well) by slicing a one-inch top off bread, scooping out insides in large pieces.  Pour dip into bread bowl, cut “lid” and bread scraps into cubes for dipping.  Also good served with ritz crackers and veggies.

Bean Dip

4 cups refried beans (homemade is best, or use 2 cans)

1 cup grated cheddar cheese, 1 cup grated jack cheese

½ cup chopped green onion

1 can chopped green chilis

1 small can sliced black olives

¼ cup salsa or taco sauce

fresh cilantro, ground cumin, garlic powder to taste

Mix all ingredients, reserving half of the cheese, in oven-safe dish or crock pot.  Top with remaining cheese and heat through (350 degrees for 1 hour by oven, 8 hours on low for crock pot.)  This makes a BIG batch.

Carrabbas Bread Dip

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon rosemary

1/8 teaspoon kosher salt (or according to your taste)

fresh ground pepper

1 dash red pepper flakes

1 large clove of garlic (crushed)

3-4 tablespoons extra virgin olive oil

Mix together dry spices. Add crushed garlic. Place on small saucer.  Pour olive oil over mixture. Dip with your favorite hot French bread.

Version 2 Dipping Oil for Bread like Carrabba's

Yield: 1/2 cup

1 Tbs. crushed red pepper

1 Tbs. ground black pepper

1 Tbs. dried oregano

1 Tbs. dried rosemary

1 Tbs. dried basil

1 Tbs. parsley flakes

1 Tbs. granulated garlic

1 Tbs. minced garlic

1 tsp. kosher salt

1/4 - 1/2 cup extra virgin olive oil

Combine all ingredients, except oil, on a shallow bowl or plate.  Pour olive oil over.  Serve with fresh-baked bread for dipping.

BLT Appetizer

1 cup mayonnaise

1 cup sour cream

Iceberg lettuce, shredded

2 large vine-ripe tomatoes, chopped

1 pound lean bacon, cooked crisp and crumbled

Grated sharp cheddar (optional)

Finely sliced green onions on top (optional)

Sea salt bagel chips for scooping

Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes, bacon, cheese, and onions. Serve with bagel chips. This tastes just like a BLT, and I won first place in an appetizer contest with it because it is so different.