Smoky Caramel Dip Recipes

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook until fragrant, about 1 minute. Stir in the kale and 1/4 cup water. When the water boils, reduce the heat to low, cover and cook until the kale is tender, about 15 minutes.
• In a large bowl, mix together the crabmeat, 1/2 cup of the Cheddar, 1/4 cup of the Parmesan and the sour cream, cream cheese, mayonnaise, salt and pepper. Stir in the cooked kale.
• Transfer the mixture to an 8-by-8-inch baking dish. Sprinkle with the remaining 1/4 cup Cheddar and 2 tablespoons Parmesan. Bake until the dip is hot and bubbly and the cheese on top is melted and golden, 35 minutes.

Steps:

• COMBINE all the ingredients in a small saucepan. Cook over medium heat, stirring constantly, until smooth and creamy.
• Toasted pound cake with ice cream and caramel sauce. Add sliced fresh peaches, bananas, or pecans, if you like.
• Banana caramel sundaes with vanilla ice cream, caramel sauce, sliced bananas, and toasted nuts.
• Turtle brownie sundaes with ice cream and caramel sauce.
• Vanilla ice cream with caramel sauce topped with bits of crystallized ginger.
• Stir a couple tablespoons of spiced rum, bourbon, Tennessee whiskey, or Scotch whisky into the sauce and serve over ice cream.