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Topic: 2 Yummy baked dips  (Read 228 times)
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trinalocakary
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« on: January 01, 2013 07:25:19 PM »

I made two amazing baked dips for New Years eve I thought I would share
 Roll Eyes

Baked crab and cheese dip
6 oz of cream cheese (warmed in microwave or oven)
4 oz of sour cream
3 oz of mayonnaise (salad dressing works but makes it sweeter)
8 oz of imitation crab meat
4 oz of Colby jack cheese shredded

Directions:
Using the food processor chop the crab up finely and then add sour cream and mayo, after blending that add the softened cream cheese and slowly add the shredded cheese.  Place in a lightly oiled Pyrex bowl or pie pan and season to taste (I use Lawry brand seasoning salt)
Bake at 300* for 15 to 20 mins and spoon into an emptied out bread bowl or serve with vegetables or chips

Spinach dip

1 package chopped, frozen spinach thawed with the moisture wrung out
1 Med onion finely grated
1 tablespoon butter
1 tablespoon minced garlic
2 oz water
Pinch of sugar
6 oz of cream cheese (warmed in microwave or oven)
4 oz of sour cream
3 oz of mayonnaise (salad dressing works but makes it sweeter)
4 oz of Colby jack cheese shredded

Using the processor finely mince an onion
In a small sauce pan melt the butter and saute the onion and garlic for a few minutes then add the oz of water and the finely chopped spinach  with the pinch of sugar.  Cook the vegetables until soft and the water cooks out.
Mix the mayo, sour cream and cream cheese along with the cheese in the food processor and then slowly spoon in the hot vegetables while processing.
Pour the mixture into a baking dish and bake for 20 minutes at 300*
Spoon into hollowed out bread loaf or serve in a dish


I heated these up and served them together in one thick loaf of Italian bread (I hollowed out two "bowls") and every 30 mins or so I put the entire thing back in the microwave for 45 seconds or so and put it back out.  Not all of the dip fit in each bowl so I refrigerated half and kept stirring it in as the levels went down.
These dips were a huge hit

Also i had extra (I made double batches) and I made a mini quiche this morning in small pyrex dishes
a good spoonful of each dip whipped up with 2 eggs then baked at 350* for 30-40 mins, it was like a souffle
I am now making my husband and roommate a Strata, I had crusts left over from making sourdough party toasts (I used a large loaf of sliced sourdough, and using a spaghetti sauce can I cut out circles then cut them in to half moon shapes, sprizted them with olive oil and a little seasoning and toasted them for the dips) so I soaked the dry crusts in milk then broke them up in an oiled pan and let them soak for a bit while I mixed up the eggs
in the blender I put:
1 cup of milk
a BIG scoop of each dip (about 1/3 of a cup each)
and 8 eggs
then I blended it and poured it over the crusts and put it in a 350* oven and after 10 mins I stirred it up to make sure the crusts were coated and it then cooks for 30 more mins.

BTW this dip freezes well
THIS ROCKS   Logged

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