Dips #1

By Kbird

Ingredients

• 1 . Deviled Dip
• Puree 8 hard-boiled eggs with 1/4 c. mayo, 1 Tbs. mustard, 1 chopped pickle, dash of hot sauce, salt and pepper.
• 2 . Herb-Mayo Dip
• Blanch 2 c. mixed fresh herbs, 30 seconds. Puree with 1/4 c. mayo, 1 Tbs. sour cream, 2 Tbs. mango chutney, and 1/2 tsp. salt.
• 3 . Pepper-Rosemary Dip
• Saute 1 minced garlic clove in 1/4 c. olive oil. Puree 1/2 c. piquillo peppers, 1 tsp. chopped rosemary, 11 oz. goat cheese, half of the garlicoil,andsalt and pepper. Top with more garlicoil.

Preparation

Step 1

4. Hot Crab:

Mix 8 oz each crabmeat and cream cheese, 1/4 c. heavy cream, 1/2 c. each parmesan and Muenster, a splash of lemon juice, 1 minced garlic clove and a pinch of pepper. Add 1/2 c. mixed basil, parsley and chives. Bake at 375 for 30 minutes.

5. Wasabi Dip:

Combine 2 Tbs. wasabi powder with 2 Tbs. water. Set aside for 20 minutes. Mash with 8 oz. each cream cheese and ricotta and 3 Tbs. each mirin and rice vinegar.

6. Horseradish Dip:

Mix 1 lb. cheddar, 1 grated apple, and 1/4 c. each mayo, sour cream, horseradish, and beer. Add 1 tsp. each Dijon mustard and Worchestershire sauce. Season with garlic and onion powders.