Swamp Dip Recipes

Steps:

• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
• Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
• Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
• Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
• Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
• Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
• Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.

Steps:

• Melt butter in 10-inch skillet until sizzling; add onion, red pepper and garlic.
• Cook over medium heat, stirring occasionally, until onion is softened.
• Stir in flour; continue cooking 1 minute.
• Add broth and whipping cream.
• Continue cooking, stirring with wire whisk, until mixture is thickened.
• Stir in cheese, seasoning, yogurt, spinach and hot pepper sauce until spinach wilts and mixture is heated through.
• Remove from heat.
• Season with salt and pepper to taste.
• Serve warm with crackers, bread slices or assorted vegetable sticks.

Steps:

• In a medium bowl, mix together cream cheese and mayonnaise. Mix in onion, celery and shrimp meat. Cover bowl, and refrigerate before serving.

Steps:

• Preheat oven to 350°F.
• Thaw spinach and squeeze to get as dry as possible.
• Drain jar of marinated artichoke hearts and chop coarsely. Discard marinade.
• Thinly slice the green onions until you've cut up about 1/3 the green tops. Coarsely chop the remaining tops.
• Chop water chestnuts coarsely.
• Combine spinach, artichoke hearts, green onions, and water chestnuts in a large bowl until well mixed.
• Combine sour cream (use the real thing - lite sour cream doesn't do well in this recipe) and mayonnaise with garlic, pepper, and salt.
• Add cheeses, then blend this mixture together with the spinach mixture. Resulting dip will be very chunky.
• Pour into lightly greased baking dish and bake for 30-45 minutes until heated through and slightly bubbly (if you're in a hurry, just nuke it for about 10 minutes -- it won't get crusty on top, but it will be hot and melty!).
• Sprinkle with red pepper sauce, paprika, and more cracked black peppers.
• Serve with hearty chips, large croutons, or over pasta!

Steps:

• In a bowl, combine the first five ingredients; mix well. Stir in shrimp. Refrigerate until serving. Serve with chips or crackers.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Saute' thinly sliced leeks in a 1 Tablespoon of butter until tender.
• 3. In a bowl, combine all ingredients EXCEPT the 2 Tablespoon of parmesan cheese and spread in a shallow 13 x 9 baking dish. Top with remaining cheese and bake 2-5 minutes until dip is light brown and bubbly.
• 4. Serve warm with tortilla chips. Makes 4 cups.

Steps:

• Stir together sour cream and mustard.
• Garnish with chives.
• Serve with Bat Wings.

Steps:

• Bring a pot of lightly salted water to a boil. Add spinach, cover, and cook until tender, 1 to 2 minutes. Drain in a colander, press to remove remaining moisture, and chop finely.
• Place cream cheese in a microwave-safe bowl and microwave on high until warm and soft, about 1 minute.
• Remove from the microwave and stir in chopped spinach, artichoke hearts, shrimp, crab, sour cream, mayonnaise, Parmesan cheese, garlic, and cayenne pepper until well combined. Serve warm.

Steps:

• Preheat oven to 375°F Line baking sheet with foil and spray with cooking oil. Crumple aluminum foil into a log shape that fits lengthwise into baking sheet.
• Remove drumsticks from freezer (they should be partially frozen, not hard). Prepare chicken by Frenching the bone.
• Beat egg and milk together in a bowl. Stir paprika, cayenne, chili powder, salt, pepper, bread crumbs and cheese together in 9-inch pie plate. Dip chicken into egg mixture and bread chicken in bread crumb mixture, patting to coat evenly.
• Place chicken on baking sheet with spatula; prop bone sections up on aluminum foil log. Pull slices apart slightly to form a claw shape. Chill 30 minutes to set crumb coating. Bake 35 to 40 minutes, until chicken is 180°F Lift chicken claws to a platter with spatula. Serve with Swamp Dip.
• To make swamp dip: Combine mayonnaise and salsa in small bowl. Serve in a hollowed-out tomato or mini pumpkin shell.