DOUBLE DIPPING DIPS RECIPES

Steps:

• In a blender, puree spinach, garlic, oil and salt until smooth. Place in a bowl and set aside. (Make sure your spinach is completely dry to avoid having the puree become too liquidy).
• In a bowl, stir together ricotta, lemon rind, oil, nutmeg and salt. Set aside.
• Char the 2 whole peppers on the barbecue or under broiler until black on all sides. (I put them on top of the stove burners). When cooled, peel off skin, take out the seeds and stem and discard. Rinse the roasted pepper then puree in blender until smooth. Salt to taste and set aside.
• Shooter glasses work best to layer the dips. Begin layering by starting with the spinach puree, followed by the ricotta mix, sun-dried tomato, ricotta mix, pepper puree and finish off with the ricotta mix on top.
• You can use plastic baggies to hold each of the ingredients. Just cut a hole in one of the bottom corners and use it to pour the mixtures into the glass, like you would use a piping bag.
• Garnish each glass with either chopped olives or fresh basil and serve with breadsticks.

Steps:

• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and 1/2 teaspoon peppermint flavoring; continue beating until well mixed. Add melted chocolate; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
• Divide dough in half; shape each half into 8x2-inch long log. Wrap each log in waxed paper or plastic food wrap. Refrigerate 2 hours or overnight.
• Heat oven to 350°F.
• Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 10-12 minutes or until set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
• Melt candy coating and 1 tablespoon shortening in 1-quart saucepan over low heat, stirring occasionally, 8-12 minutes or until smooth. Remove from heat. Stir in peppermint flavoring and food color. Tipping saucepan slightly, dip cookies halfway into melted coating. Lightly shake off excess coating. Place onto waxed paper. Let stand until coating is firm.
• Melt 10 ounces semi-sweet baking chocolate and remaining shortening in 1-quart saucepan over low heat, stirring occasionally, 6-8 minutes or until smooth. Remove from heat. Tipping saucepan slightly, dip cookies into melted chocolate, overlapping half of green coating. Lightly shake off excess chocolate. Place onto waxed paper.
• Let stand at least 2 hours or until coating is firm. Store in single layer between sheets of waxed paper in loosely covered container in cool place.