SPICY SOUR CREAM DIP RECIPES

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CRISPY, SPICY OVEN FRIES WITH BALSAMIC KETCHUP AND DIJON ...



Crispy, Spicy Oven Fries with Balsamic Ketchup and Dijon ... image

Rachael makes crispy, spicy oven fries that are no fuss, no mess and super easy!

Provided by Rachael Ray

Number Of Ingredients 8

4 large russet potatoes with tight skins
scrub skin and pat dry
About 4 tablespoons olive oil
2 teaspoons each granulated onion
garlic
fine sea salt and finely ground black pepper
Balsamic Dipper: ¾ cup ketchup mixed with 3 tablespoons aged thick balsamic vinegar
Dijon Dipper:  ¾ cup sour cream mixed with ¼ cup Dijon mustard and 1 tablespoon horseradish   

Steps:

  • Preheat oven to 400°F, with rack at center
  • Heat some water in a tea kettle
  • Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges
  • Place in large bowl, cover with hot water and let stand 10 minutes to release starch
  • Drain and dry on kitchen towel, then return to dry large bowl
  • Toss the potatoes with olive oil and seasonings to coat evenly
  • Line a large baking sheet with foil and parchment and arrange the potatoes in even flat rows, cut-side down
  • Bake 30 minutes, then flip to opposite cut-side down and return to oven for 20 to 30 minutes more
  • Serve with dipper(s) of choice
  •   

SPICY CRAB DIP RECIPE - NYT COOKING



Spicy Crab Dip Recipe - NYT Cooking image

This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.

Provided by Vallery Lomas

Total Time 45 minutes

Yield 4 to 6 servings (3 cups)

Number Of Ingredients 18

1 tablespoon unsalted butter, softened, for greasing
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 shallot, minced
2 tablespoons minced chives, plus more for garnish
2 garlic cloves, minced
2 1/2 teaspoons lemon juice (from 1 lemon)
1 1/4 teaspoons Cajun seasoning
1/2 teaspoon mustard powder
1 1/2 teaspoons Worcestershire sauce
1/3 cup plus 2 tablespoons grated Parmesan
8 ounces lump crabmeat, drained and picked through for shells
Black pepper
5 butter crackers, finely ground, plus more for serving
Ground cayenne, for serving
Hot sauce, for serving
Sliced toasted baguette, for serving
Celery sticks and carrots, for serving

Steps:

  • Heat oven to 375 degrees. Grease an 8-inch cast iron skillet or 1-quart baking dish with butter.
  • In a large bowl, combine the cream cheese, mayonnaise, shallot, chives, garlic, lemon juice, Cajun seasoning, mustard powder, Worcestershire sauce and 1/3 cup Parmesan. Stir until well combined. Add the crabmeat and gently stir until just combined, trying to not break up the large lumps. Season with pepper to taste.
  • Scrape into the prepared skillet and smooth the top. Sprinkle the ground butter crackers and remaining 2 tablespoons Parmesan on top.
  • Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.

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SPICY CRAB DIP RECIPE - NYT COOKING
This style of crab dip, often referred to as Maryland crab dip because of its Chesapeake Bay origins, makes for a festive appetizer. Here, it’s served hot out of the oven and is extra creamy thanks to the combination of cream cheese and a little mayonnaise. Though crabs are plentiful this time of year — and you can certainly make this with freshly steamed and picked meat if you’d like — canned lump crabmeat makes this dish simple to assemble. Just be careful to leave the clumps of meat as intact as possible when mixing. A sprinkle of cayenne pepper and a generous douse of hot sauce add heat to this flavorful dish.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
  • Bake until golden brown and bubbling, 20 to 25 minutes. Cool for 10 minutes, then sprinkle with ground cayenne, hot sauce and chives. Serve with baguette, celery sticks, carrots, additional crackers and more hot sauce.
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