Artichoke Dip,
Hot
Bleu Cheese Dip
Guacamole
Guacamole, Southwestern
Horseradish-Cheese Dip
Jalapeño-Cheese Dip
Lemongrass Curry Dip
Longhorn Quick Chili Dip
Onion Dip
Salsa Cheese Dip
Thai Spring Rolls
1 jumbo Vidalia onion, chopped
3 tablespoons sliced black olives
3 tablespoons chopped green chile peppers
1 large tomato, chopped
3 tablespoons olive oil
1½ teaspoons wine vinegar
¼ teaspoon cumin
Dash Worcestershire Sauce
Dash Tabasco® sauce
Combine ingredients and chill well.
1 12-ounce container WisPride®
cheese
4 ounces cream cheese, softened
1½ tablespoons prepared horseradish, drained
¼ to ½ cup beer
½ cup salsa
Mix ingredients in blender or processor until smooth. Refrigerate before serving.
2 ripe avocados, halved and pitted
1 small onion, finely chopped
2 tablespoons fresh lime juice
½ teaspoon Tabasco® sauce
½ teaspoon salt
Scoop the avocados into a medium bowl and mash them with a fork. Add the onion, lime juice, Tabasco, and salt; blend gently but thoroughly. Cover and refrigerate for no more than an hour before serving.
1 14-ounce can artichoke hearts,
drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
2 cloves garlic, minced
Preheat oven to 350. Mix all ingredients together in shallow casserole dish. Bake 20 to 25 minutes or until lightly browned.
1 12-ounce container WisPride®
sharp cheddar cheese
2 to 3 tablespoons prepared horseradish, drained
6 ounces small curd cottage cheese
4 to 6 ounces beer
Combine all ingredients, except beer, in blender or food processor, blend, adding beer until smooth. Refrigerate at least three hours before serving.
2 cups mayonnaise
1 large onion, chopped
1 pound processed cheese (Velveeta® or similar)
5 pickled Jalapeño peppers, chopped
Cut cheese into 1-inch cubes, use blender to liquefy Jalapeños, add onion and cheese. When well blended, mix in bowl with mayonnaise.
1 cup cottage cheese
1 15-ounce can chili with beans
1 tablespoon hot sauce
1 tablespoon lemon juice
1½ teaspoons ground cumin
¾ cup shredded sharp Cheddar cheese
Cream the cottage cheese in a blender or food processor. Blend in chili, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill.
2 2-ounce packages bean thread
noodles
1 tablespoon finely-chopped Shiitake mushroom
2 eggs, lightly beaten
2 tablespoons fish sauce
1 teaspoon black pepper
1 teaspoon sugar
1 tablespoon coarsely-chopped garlic
¼ cup finely-chopped shallots
½ pound ground pork
½ pound shrimp, peeled and coarsely chopped
1 package spring roll wrappers
Mint leaves
Place the bean thread noodles in a large bowl, cover with warm water and soak until softened, about 30 minutes.
Coat a small skillet with a little oil and warm over medium heat. Pour in one fourth of the eggs, tipping pan to create a thin sheet, and cook until opaque. Repeat with remaining eggs in three batches. When sheets are cool, stack and slice into long shreds.
Drain the bean noodles and shape into a log. Cut into 2-inch lengths. Add the noodles to the egg shreds.
Combine fish sauce, pepper and sugar in a small bowl. Heat a wok over medium heat, add 1 tablespoon oil. When hot, add the garlic and stir-fry 15 seconds. Add the shallot and stir fry until wilted. Add the pork and cook until no longer pink, about 2 minutes. Add the shrimp and cook until opaque. Add the fish sauce mixture and mix well. Chill in refrigerator at least 30 minutes.
Place a heaping teaspoon of filling the center of a spring roll wrapper and add two or three mint leaves. Roll wrapper tightly and seal with water. Continue rolling until all the filling is used.
Pour cooking oil into a wok to a depth of three inches. Heat over medium heat to 375. Cook three spring rolls at a time, turning occasionally, and frying until golden brown, about 3 minutes. Remove and drain well. Garnish with mint leaves and serve with sweet-hot garlic dipping sauce and mustard sauce.
(If you're ever on Oahu, try a similar dish at Keo's Thai Cuisine!)
1 large avocado
1 clove garlic, crushed
4 ounces Feta cheese
1 tablespoon Dijon or Creole mustard
2 tablespoons wine vinegar
2 teaspoons Louisiana hot sauce
Lettuce, as bed for serving
2 teaspoons Worcestershire Sauce
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lemon juice
¾ cup chopped parsley or cilantro
1 cup chopped tomato
Mash garlic with salt to make a gritty paste, add avocado and mash some more. Pour lemon juice over avocado. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Worcestershire Sauce, stir, and add wine vinegar. Stir. Add mustard. Stir. Crumble Feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce.
½ cup crumbled Bleu cheese
1½ cups sour cream
1 teaspoon garlic, minced
2 tablespoons chopped fresh chives
¼ teaspoon Louisiana hot sauce
Blend the Bleu cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill at least one hour.
¼ cup sliced Lemongrass
4 cloves garlic, peeled
1 teaspoon dried ground galangal or ginger
1 teaspoon turmeric
1 Jalapeño pepper, seeds and stem removed
3 shallots, peeled
3½ cups coconut milk
3 Kaffir lime leaves
1 pinch salt
In a food processor or blender, puree the Lemongrass, garlic, galangal, turmeric, Jalapeño, and shallots. Bring the coconut milk to a boil and add the pureed ingredients, lime leaves, and salt, boil gently, stirring constantly, for about 5 minutes. Reduce the heat to low and simmer, stirring often, for about 30 minutes or until the lime leaves are tender and the sauce is creamy. Remove the leaves before serving.
Copyright, 1997 - 2004, Cape Cod Barbecue
Revised:
06-07-07