dips

Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.

Frank's RedHot Buffalo Chicken Dip

chicken

(8 ounces) cream cheese

FRANK'S RedHot® Original Cayenne Pepper Sauce

ranch dressing

blue cheese crumbles

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout.

Roasted-Tomato Salsa Recipe

roma tomatoes, halved

Kosher salt,

jalapeño pepper

garlic

white onion,

cilantro

lime juice

Sugar,

Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.

Senf mit frischen Feigen - edles kulinarisches Geschenk, wunderbar zu Käse. Über 27 Bewertungen und für sehr lecker befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Senf mit frischen Feigen

EL Senfkörner, gelbe

Chilischote(n)

500 g Feige(n), frische

½ Pck. Gelfix

Zucker

Zitrone(n)

EL Senfpulver, gemahlenes gelbes

½ EL Senf (Dijon-)

Ich hab verzweifelt nach einem Rezept für Zwetschgen-Senf gesucht und bin hier fündig geworden :)  Die angegebene Menge Feigen habe ich durch Zwetschgen ersetzt, habe nur 300 g Zucker genommen, 1,5 EL Senfpulver und 2 EL Dijon-Senf. Ergebnis: weltklasse. Eine perfekte Alternative zu Marmelade, wenn's mal wieder eine Zwetschgen-Flut gibt! 

heute den Senf gekocht, er ist super lecker geworden. Habe auch statt Zucker ein halbes Päckchen Gelierzucker genommen. Ist perfekt. Den gibt es sicher noch öfter!

Bin begeistert von dem Rezept. Es wird überall gelobt wo immer ich bis jetzt den homemade Feigensenf ala bushcook angeboten habe.
Zu Ziegenkäse ist er ein Hochgenuß.
Habe die Früchte gemixt bzw. alles im Thermomix gemacht, selbst das Senfmehl ist da ein Kinderspiel selbst herzustellen.
Am Überlegen bin wie ich die Zuckermenge reduzieren könnte:
 mit Gelierzucker 3:1 od. zumindest 2:1?

Der Senf wurde nun mit Käsehappen verkostet und für sehr gut empfunden.
Beim nächsten Mal werde ich die Schale dran lassen und die Früchte pürieren. Durch das Gelfix ist es sehr fest geworden. Entweder nehme ich das nächste Mal weniger oder ich versuche es sogar ganz weg zu lassen.

Ich glaube ich habe das mit dem reichlich Pfeffer zu genau genommen. Hoffentlich wird es durch das Ziehen noch was milder. 
Warum schält man die Feigen? Gegessen werden sie doch auch mit Schale. 

This sweet, tangy, and creamy homemade honey mustard sauce only takes a few minutes to make and is great for sandwiches, salads, dipping, and more!

Honey Mustard Sauce

mayonnaise (0.80)

Dijon mustard (0.09)

Tbsp yellow mustard (0.09)

Tbsp honey (0.36)

apple cider vinegar (0.02)

garlic powder (0.02)

paprika (0.02)

salt (0.02)

pepper

Combine all the ingredients in a bowl and stir until smooth. Use immediately or refrigerate until ready to use.

Korean Barbecue Dipping Sauces 

Tbsp of Doenjang

Tbsp of Gochujang

sesame oil

salt

black pepper

Wasabi

Sauce

Mix the doenjang and gochujang together. Serve!

Ssamjang

First add the salt and pepper into a small serving bowl. Add the sesame oil into the bowl. Serve!

Sesame Oil with Salt and Pepper

Put wasabi in bowl. Serve! (add soy sauce if would like!)

A simple and easy guacamole for any occasion.

The Best Basic Guacamole Recipe

yellow onion, roughly chopped

serrano chili, roughly chopped

picked cilantro leaves, finely chopped, divided

avocados

juice limes

Place onion, chili, half of cilantro leaves, and salt in a mortar and pestle. Pound into a fine paste. Alternatively, combine onion, chili, half of cilantro, salt, and half of lime juice in a food processor or blender and process until smooth paste is formed, scraping down sides as necessary.

Split each avocado in half, discard pits, and spoon out flesh into a medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves, and half of lime juice (if using mortar and pestle method). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.

Salsa

jalapeño,

(6 medium) Roma tomatoes, chopped

garlic,

red bell pepper, finely chopped

red onion, finely chopped

ancho chile, snipped

olive oil

lime,

Chili powder,

Fresh scallions, cilantro, or parsley, to taste

Heat the broiler to high and move an oven rack to approximately 6 inches underneath it. Place the whole jalapeño on a pie plate and set it under the broiler. Using tongs, turn the chile every 2 to 3 minutes until the skin is black and crisp. Let the jalapeño cool slightly, then peel away the skin, remove the seeds, and mince.

In a small mixing bowl, combine the roasted jalapeño with the seeded and minced jalapeño, tomatoes, garlic, bell pepper, onion, acho chile, olive oil, lime juice, salt, black pepper, chili powder, and herbs. Place in the refrigerator for at least 1 hour for flavor infusion.

Serve with tortilla chips.

John Torode's guacamole makes the perfect accompaniment to burgers, nachos, or is great just on its own as a dip

John’s great guacamole

lemon, juiced

Tabasco sauce

coriander,

salt,

Peel and stone avocados and put in a bowl. Mash using a fork until fairly smooth, but with a little texture. In a small bowl, mix together lemon juice, Tabasco sauce, chilli, coriander, onion, olive oil and salt. Fold this through the avocado. Make it just before serving and don’t put it in the fridge.

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with...

Roasted Cauliflower and Labne Spread Recipe

cauliflower,

Kosher salt

labne

extra virgin olive oil

lemon juice,

sumac,

parsley, roughly chopped

Preheat oven to 450°F. Lay cauliflower in roasting pan and coat with olive oil and heavy pinch salt. Roast until edges are nutty brown and paring knife inserted into cauliflower offers no resistance, about 30 minutes.

Transfer cauliflower and remaining oil in pan to food processor along with labne, extra virgin olive oil, lemon juice, and sumac. Pulse until puré forms, leaving some small chunks of cauliflower intact. Add parsley and pulse until integrated. Adjust seasoning with lemon, sumac, and salt. Spread can be served warm, room temperature, or chilled. Sprinkle on extra sumac just before serving.

Mayo may be classically French, but this sauce gains an umami kick from an ingredient that’s as Japanese as Godzilla wearing a Hello Kitty backpack. Katsuobushi or bonito flakes are bonito or skipjack tuna loins that have been dried, smoked, and, when hard as a block of wood, shaved into flakes. The best katsuobushi is aged for months, or even years, and can be easily procured on the interwebs. This recipe first appeared in Season 1 of Good Eats: The Return.

Umami Mayo

grapeseed oil

bonito flakes

dry mustard

lemon juice

rice wine vinegar

Combine the grapeseed oil and the bonito flakes in a small saucepan and cook over low heat until the oil reaches 180°F. Remove from the heat and cool at room temperature for 20 minutes before straining through a fine-mesh sieve. Reserve the bonito flakes for another use.I use these on pizza, in scrambled eggs, and on toast and with Manchego cheese.

Whisk the egg yolks together with the lemon juice, rice wine vinegar, and salt in a large bowl. Whisk briskly, then add the oil a few drops at a time until the egg mixture thickens and lightens in color a bit. Then, still whisking briskly, increase the oil flow to a constant, thin stream until a smooth mayonnaise texture is achieved. 

Forellen - Creme - Forellen - Dip. Über 14 Bewertungen und für beliebt befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Forellen - Creme

Forellenfilet(s)

EL Crème fraîche

EL Sahne

Schalotte(n)

Salz und Pfeffer

evtl. Pumpernickel

Hi,

wir hatten sie gerade zum Amuse Gueule und mit Frischkäse zubereitet. Sie kam gut an. Die Schalottenwürfelchen hatten wir ganz kurz blanchiert.

LG ernan

Hallo,

ich kenne diese Forellen-Creme schon viele Jahre, kommt immer wieder gut an. Garniere die Hälfte mit ein wenig Schnittlauch und die Anderen mit Cayenne-Pfeffer+evtl.ein "Mini-Stückchen" roten Chili ;-)
Gab´s grad wieder auf dem Osterbuffet.

Liebe Grüße
W o l k e

Habe auch Frischkäse dazu genommen und frischen Knoblauch... und habe noch Preiselbeeren untergemischt... Feine süße Note... !

Hallo Coco,

hab das Rezept von Dir schon länger gespeichert, und da vom Vortag von den Forellen etwas übrig geblieben ist hab ich es gestern ausprobiert. Zusätzlich habe ich 2 Zehen Knoblauch und ein paar frische Kräuter beigemischt und wir waren echt begeistert. Und  da kein Pumpernickel zur Verfügung stand haben wir es auf Baguette gegessen, auch das schmeckt ganz prima.
Danke für das Rezept

LG Tjalda

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Horseradish Cream Sauce Recipe

heavy cream

crème fraîche

horseradish

chives

black pepper,

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Currywurst-Sauce. Über 17 Bewertungen und für raffiniert befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!

Currywurst-Sauce

300 ml Cola

400 ml Tomatenketchup

Tabasco

TL Limettensaft

EL Currypulver

ml Ketchup (Curry-Gewürzketchup)

EL Apfelmus, frisch zubereitet

Würste

Also hab die Sauce heute zum ersten Mal gemacht und fand sie mega lecker. Nur muss ich sagen wenn Kinder mitessen sollte man den Tabasco weglassen weil das für Kinder dann doch zu scharf ist. Für mich war jedenfalls optimal. Mache ich wieder so. 👍

Einfach nur lecker :)
 
Danke für das Rezept.

LG Basti.

Hallo,

sehr lecker diese Soße. Zufällig hatte ich alles im Hause, Cola habe ich normalerweise nicht. Aber da ich nur eine Portion gemacht habe, hat es gereicht. Apfelmus war ein Rest, also nicht frisch. Aber trotzdem. Hat super geschmeckt.

Vielen Dank für das Rezept.

LG Spirale

Homemade restaurant style salsa! So easy to make and tastes just like it's from your favorite restaurant! Perfect for dipping chips into or spreading all over some tacos!

Easy Homemade Salsa

tomatoes

can diced tomatoes with green chiles

onion

jalapeno

honey

lime

Roughly chop up 1/2 an onion, 1 jalapeno (remove seeds as desired, the seeds will add heat), and 3 cloves of garlic. Add to food processor.

Add in 1 can of diced tomatoes and 1 can of diced tomatoes with green chiles.

Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)

Blend in food processor for about 30 seconds or until desired consistency.

i love this recipe! i use red onion instead of white and i have figured out charing my jalepenos and peeling their skin off works better to keep it from tasting so green

Try this salsa, very easy to make and very delicious to eat. Thank you.

I used Ina Contessa’s roasted tomatoes recipe and put those tomatoes in this salsa. The only other thing I did was to add some cumin and my husband said it is the best salsa he’s ever had in his entire life.  Thank you for the recipe!!

i made the salsa first time ever tasylte so good  i roasted my fresh tomatoes  thanks for the recipe

I love to cook. Finding and updating new menu recipes every day makes me more interested and interested in my work. Today's my lucky day, Homemade Salsa is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing

this was quick easy and delicious! i used fresh garden tomatoes !!!

I didn't have the cilantro or peppers (would definitely add then next time),but the recipe was still really good! I used agave nectar since I was out of honey. I'm going to be making this very often, I highly recommend this recipe! Who knew salsa could be so easy?

1. My husband LOVES this salsa and now hates store bought (S.B.) salsa. He says that he tried to eat some S.B. with his chips today and found it to be disgusting by comparison. He used to love eating S.B. salsa, but I guess he's spoiled now. :p
2. It's very easy to make. 95% of the ingredients are just dumping it into the food processor/blender. The other 5% is just because I'm being Extra by adding a diced Habanero (deseeded and deribbed). I also prefer to use a can of diced Jalapenos because I add more than one (~3).
3. The cost to make this is comparable to the cost of store bought salsa per ounce. If you buy the cans of tomatoes and cans of tomatoes/green chilis on sale or BOGO, you can cut down the costs quite a bit.
4. This recipe makes enough for an entire party. And the recipe is incredibly fast to throw together.
If you lot live near a Safeway, swing by their Deli department. They sell tortilla chips made fresh every day near the Deli counter. They're also slightly cheaper (by about $0.50) than a regular S.B. bag of chips. Pairs very well together.

Very easy to make and my husband loved it! Taste like restaurant style salsa but even better.

Love this salsa!! I followed the direction exactly above.  Big hit with the family.  You will never want to buy store bought again.  And it goes dang good on your taco recipe to.  Which is a family favorite.  Thank you!

My Aunt gave me a similar recipe a few years ago. I have been addicted ever since! The only real difference is we add chopped up avacados to it. YUUUMMMMMMYYYYY!!!!!!!!!

This is really good! I don’t like anything too hot but this was perfect.. just enough heat.  The honey doesn’t make it overly sweet. I think I put more cilantro then was called for but I love cilantro. Really can’t go wrong with this recipe!

Very good and not complicated to make!  

My husband loved your salsa recipe. So if he’s happy I’m happy. So easy and very tasty just as is for chips &amp; salsa, for tacos I would give it a little more spice. ???

This homemade salsa comes together in minutes and tastes just like it came from your favorite Mexican food restaurant! But better!

https://www.youtube.com/watch?v=1MX0Z1IlThI

How to Make Easy Homemade Salsa (Restaurant Style)

It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill.

Ranch Dressing Recipe

buttermilk

sour cream

mayonnaise

parsley

dill

Dijon mustard

onion powder

In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.

In Texas, whipping up a bowl of the cheesy dip known as Chili Con Queso can be as simple as melting a block of Velveeta with a can of diced tomatoes with green chiles. This is a upgraded version of it using cheddar and Monterey Jack cheese.

Chili Con Queso Recipe

unsalted butter

½ medium yellow onion, diced

serrano chiles, seeds

jalapeño chile, seeds

all-purpose flour

milk

cheddar cheese (12 ounces)

Monterey Jack cheese (12 ounces)

Salt,

Tortilla chips,

Melt the butter in a saucepan on medium-low heat. Add the onions, serrano chiles, and jalapeño and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan  and cook for about 30 seconds. 

Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes. Stir in the cilantro and tomatoes. 

Turn the heat down to low, and ¼ cup at a time, slowly stir in the grated cheese until it’s completely melted. Repeat until all the cheddar and Monterey Jack cheese has been added. Stir in the sour cream and add salt to taste. Serve with tortilla chips.

Spicy, cheesy dip made with two kinds of cheese, jalapenos, bell peppers and green onions

Top 40 dips recipes from across the web

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The most viewed dips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine