Sunnys Change Lanes And Go Dip Recipes

Steps:

• Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
• Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.

Steps:

• For the dip: Bake or slow cook.
• To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
• To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
• For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

Steps:

• For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes.
• Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served.

Steps:

• Combine the dressing, hot sauce and basil in a bowl and mix.
• Serving suggestion: Drizzle over pizza.

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with the paper liners.
• In a small bowl, mix together the peanut butter, powdered sugar, liquid smoke and a pinch of salt. Transfer to a zip-top bag. Slice about 1/2 inch off one of the bottom corners of the bag.
• Place 2 pretzels in the bottom of each muffin cup. Pipe a heaping teaspoon of the peanut butter onto the pretzels in each cup. Top each with a caramel and press it down into the peanut butter. Bake until the caramel is melted, 8 to 10 minutes.
• Meanwhile, melt the chocolate over a double boiler. Remove the clusters from the oven and top each with about a teaspoon of melted chocolate and a pinch of salt. Place in the refrigerator until set, about 1 hour. Remove from the muffin tin and serve.

Steps:

• For the roasted garlic: Preheat the oven to 375 degrees F.
• In a ramekin, add the olive oil and garlic. Roast until the oil begins to bubble and the garlic becomes a very light golden brown, 15 to 20 minutes. Transfer the garlic to a large bowl and put half of the oil in a large pan. Reserve the rest of the oil in the ramekin for garnishing.
• For the dip: In the large pan with the garlic-infused oil, add the eggplant, onion and paprika; you may have to do this in batches. Turn to medium-high heat and cook, tossing, until all sides of the eggplant are lightly golden brown, 6 to 8 minutes per batch. Transfer everything in the pan, bits and all, to the large bowl with the awaiting garlic.
• Using a mezzaluna, chop the contents of the bowl until broken down but still a bit chunky. Sure you can do this in a food processor, but it may lose the texture if over-pulsed. You can also chop all of this on a cutting board, then scrape everything back into the large bowl. Add the parsley, yogurt and lemon zest and juice to the bowl. Stir to combine, taste and season with salt and pepper. Cover and refrigerate until cool.
• If traveling with this to a swanky party, wait to garnish until just before serving at your host's place. Transfer the dip into a serving bowl, make a nice swirl with the back of a spoon and pour over the remaining garlic-infused olive oil. Sprinkle over the chopped parsley and serve with assorted pita chips, grissini and flatbread crisps.

Steps:

• For the lamb: In a large pan on medium heat, add the olive oil. When it begins to swirl, add the onion, garlic, oregano, lamb, salt and plenty of black pepper. Combine the ingredients, breaking up the lamb while cooking, until it is browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Layer the dip. In an 8-inch square dish, layer in this order: Spread the hummus on the bottom, then sprinkle evenly with the lamb, feta, tomatoes and cucumbers. Spread the tzatziki dip over the top and sprinkle with the dill to finish. Serve with the pita chips.