Sunday, December 5, 2021

Holiday dips

Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Baked biscuit wreath dip

https://www.delish.com/cooking/recipe-ideas/recipes/a45181/baked-biscuit-wreath-dip-recipe/

Ingredients
  • 1 can refrigerated biscuits (such as Pillsbury)
  • extra-virgin olive oil, for brushing biscuits
  • 1/2 c. plus 1 tbsp. grated Parmesan
  • 2 c. shredded mozzarella
  • 1 c. ricotta
  • 3/4 c. frozen spinach, defrosted and chopped
  • 1/4 c. mayonnaise
  • 2 tsp. garlic powder
  • 1 tsp. kosher salt
  • Crushed red pepper flakes, for garnish
Instructions
  1. Preheat oven to 350°. Halve biscuits and flatten each one out, then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive oil and sprinkle with 1 tablespoon Parmesan.
  2. In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
  3. Spoon dip into the center of the skillet and sprinkle with red pepper flakes.
  4. Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.
Holiday dips

Garlicky shrimp dip

https://www.delish.com/cooking/recipe-ideas/recipes/a50823/garlicky-shrimp-dip-recipe/

Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 lb. medium shrimp, thawed if frozen, peeled and deveined
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 oz. (8-oz.) block cream cheese, softened
  • 1/4 c. mayonnaise
  • 3/4 c. shredded mozzarella
  • 1/4 c. grated Parmesan
  • Juice and zest of 1 lemon
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Pita chips, for serving
Instructions
  1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is pink and no longer opaque, 3 to 4 minutes. Let cool slightly, then coarsely chop.
  2. In a large bowl, stir together cream cheese, mayonnaise, mozzarella, Parmesan, lemon juice and zest, parsley, and chopped shrimp, and season with salt and pepper.
  3. Transfer dip to a small baking dish and bake until golden and bubbly, 25 minutes.
  4. Garnish with parsley and serve with pita chips.
Holiday Dips

Baked onion dip

https://www.delish.com/cooking/recipe-ideas/recipes/a44547/baked-onion-dip-in-a-bread-bowl-recipe/

Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 1 clove garlic, minced
  • 1 c. shredded swiss
  • 8 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • kosher salt
  • Freshly ground black pepper
  • 1 boule, top removed
  • Baguette, for serving
Instructions
  1. Preheat the oven to 350°. In a large skillet over medium heat, heat oil. Add onions and cook, stirring occasionally, until golden and caramelized, 20 minutes. Add garlic and cook for 2 minutes more.
  2. Scrape onions and garlic into a large bowl and add cheese, cream cheese, and mayo. Season with salt and pepper.
  3. Transfer dip to bread bowl and place on a baking sheet.
  4. Bake until warmed and bubbly, 15 minutes. Serve warm with bread.
holiday dips

French dip crescent ring

https://www.delish.com/cooking/recipes/a55281/french-dip-crescent-ring-recipe/

Ingredients
  • 3 tbsp. butter, divided
  • 1/2 onion, thinly sliced
  • 2 sprigs thyme, divided
  • kosher salt
  • Freshly ground black pepper
  • 2 8-oz. tubes Crescent Rolls
  • 1/3 c. Grainy mustard
  • 1 lb. deli roast beef
  • 8 slices provolone
  • 2 eggs, beaten with 1 tsp water for egg wash
  • 1 tbsp. chopped parsley, plus more for garnish
  • 1 tsp. garlic powder
  • 1 Garlic clove, minced
  • 1 c. beef stock
  • 1 tbsp. Worcestershire sauce
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Melt 2 tbsp butter in a medium skillet over medium-high heat. Stir in onion and 1 thyme sprig. Cook, stirring occasionally, until the onions begin to soften and turn slightly golden. Season with salt and pepper and reduce heat to medium. Continue cooking, stirring occasionally, until the onions are soft and caramelized. Remove from heat.
  3. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).
  4. Spread mustard on dough. Top with provolone, roast beef, and onions creating a ring at the base of the triangles. Fold triangle tips over filling and tuck under base to secure.
  5. In a small bowl, whisk egg. Brush the top of the dough with egg and sprinkle with parsley and garlic powder. Bake until the dough is golden and cheese has melted, 15-20 minutes.
  6. Meanwhile, make au jus. Melt remaining butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and thyme, stripped from the stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Pour into a small bowl and garnish with parsley.
  7. Serve ring hot with the dipping sauce.

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