spreads and dips

Homemade Southern Pimento Cheese is a staple in the south. It's enjoyed as a dip, spread, appetizer and topping for just about anything you can conjure up!

Southern Pimento Cheese

pkg. (8 oz cream cheese, softened)

mayonnaise

block extra sharp cheddar (shredded by hand)

pimentos

dry mustard

onion powder

garlic salt

Place cream cheese in a mixing bowl. Beat with mixer for 3 minutes on high until creamy.

Scrape the sides of the bowl with a spatula and mix again for a few seconds.

Add mayonnaise and beat for 1 minute on high.

Shred the cheese by hand and drain the pimentos. Add both to mixing bowl. Mix on low for 1 minute.

Add ground mustard, onion powder and garlic salt with parsley. Mix until blended well. 

Serve immediately or store in an airtight container for up to 1 week.

Autumn is the time when wild grapes ripen! Enjoy this jelly recipe all season long!

Wild Grape Jelly

Wild Grapes

Water

Sugar

Place in a saucepan and crush with a potato masher. Add Water (1/4 cup), cover and cook on medium heat for 15 minutes.

Strain out the juice and discard the pulp and seeds. Let the juice sit overnight to let the tartrate crystallize and settle to the bottom of the container or cling to the sides.

Carefully pour off the juice into a measuring glass. Add in an equal amount of Granulated Sugar (1 1/2 cup).

Bring to a rapid boil and boil until it is thickened.

Pour into mason jars, seal and refrigerate.

Just about everyone on the islands swears that their pepper sauce is the best! Be it the heat, uniqueness of the ingredients used, or overall flavor. Try this recipe, but be warned that it is VERY hot!

Traditional Caribbean Pepper Sauce

Scotch Bonnet Pepper

Sea Salt

Distilled White Vinegar

Fresh Cilantro

Garlic

Lime

Wash the Scotch Bonnet Pepper (6 cup) and trim off the stems. Give the peppers, Garlic (6 clove) and Fresh Cilantro (1/2 cup) a rough chop.

Place a deep bowl under the area where the ground peppers will fall, then start adding a mixture of the garlic, peppers and chopped cilantro into the mill and start cranking. Keep a wooden spoon handy as you may have to press down on everything for it to work through the mill.

Adjust coarseness based on your preferences.

Continue grinding until everything has been passed through.

Finally mix in the Distilled White Vinegar (1 cup), Sea Salt (1 teaspoon), and juice from the Lime (1) with the ground peppers.

Since vinegar was used, this pepper sauce can remain on your kitchen counter as the vinegar will act as a preservative. For longer shelf life, you can certainly keep it in the fridge. Enjoy!

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Choco Fondue

(12 ounces) Nestlé® Toll House® Semi-Sweet Chocolate Morsels

(12 fluid ounces) Nestlé® Carnation® Evaporated Milk

Cook morsels and evaporated milk in mediumheavy-duty saucepan over low heatstirring frequently until morsels are melted.

Serve with strawberriesapple slices and banana slices for dipping.

Store remaining sauce tightly covered in refrigerator.

Skillet S'mores Dip

(12 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

marshmallows

graham cracker squaresbroken along perforated lines

Sprinkle morsels into bottom of small cast iron skillet or oven-proof skillet. Cut marshmallows in half with scissors. Place marshmallow halves over morsels.

Bake at 450° F for 7 minutes or until marshmallows are toasted.

Cool on wire rack for a few minutes. Serve with graham crackers for dipping.

Healthy all-natural hazelnut spread. High in protein, low in sugar, and paleo friendly!

Healthy Protein Nutella

Hazelnuts

scoop Chocolate Whey Protein Powder

Unsweetened Cocoa Powder

Place Hazelnuts (300 g), Chocolate Whey Protein Powder (2 scoops) and Unsweetened Cocoa Powder (2 Tbsp) into a food processor.

Blend until creamy, stopping and scraping the sides a few times. This will take sometime, depending on how powerful your processor is.

Transfer the cream into clean jars and refrigerate to allow to settle. Enjoy!

Celebrate Day of the Dead by summoning the souls of past loved ones with this elegant Abuelita Chocolate & Orange Fondue treat. Served with fresh fruit, pound cake or Mexican sweet bread, you'll be pleasantly surprised by the zesty orange flair found in each chocolaty bite. This is great for entertaining all year long.

Abuelita Chocolate & Orange Fondue

whipping cream

orange peel

orange liqueur (optional)

Heat cream in mediumheavy-duty saucepan over medium heat; bring just to a boil.

Reduce heat to low; add Abuelita chocolate.

Cookstirring constantlyuntil chocolate has completely dissolved and mixture is smooth.

Remove from heat; stir in orange peel and liqueur.

Top 7 spreads and dips recipes from across the web

The most viewed spreads and dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Southern Pimento Cheese

Wild Grape Jelly

Traditional Caribbean Pepper Sauce

Choco Fondue

Skillet S'mores Dip

Healthy Protein Nutella

Abuelita Chocolate & Orange Fondue

Top 7 spreads and dips recipes from across the web

The most viewed spreads and dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Southern Pimento Cheese

Wild Grape Jelly

Traditional Caribbean Pepper Sauce

Choco Fondue

Skillet S'mores Dip

Healthy Protein Nutella

Abuelita Chocolate & Orange Fondue

The most viewed spreads and dips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine