Butter Dips Food

BUTTER DIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar and cinnamon together in a bowl. Dip biscuit halves in butter and roll in cinnamon-sugar. Arrange coated biscuits on a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.

BUTTER DIPS

Steps:

• In large bowl, combine the flour, sugar, baking powder, salt and cheese; add milk. Stir slowly with fork. When dough clings together, turn onto well-floured surface. On a floured surface, knead gently 10 times. Roll dough into 12x8-in. rectangle., Cut dough in half lengthwise with sharp knife, then into 16 strips. Place butter in a 13x9-in. baking pan. Dip both sides of strips in melted butter. Place 2 rows in pan. Sprinkle with topping of your choice. Bake at 450° for 12-15 minutes. Serve immediately.

EASY BUTTER DIPS

Steps:

• 1. Preheat oven to 450 degrees. Melt butter in a 9x9 glass pan right in the oven while it is preheating.
• 2. Mix all other ingredients together until dough forms.
• 3. Coat hands and dough with a dusting of flour, and knead a few times.
• 4. Roll or press out into roughly a 8" square.
• 5. Cut the square in half.
• 6. Then cut each half into strips.
• 7. Lay each strip in the melted butter. Turn each to completely cover with butter.
• 8. Arrange all the strips in the pan. They should be touching, so that's fine.
• 9. Bake 15-20 minutes until golden brown. Serve hot!

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

CREAMY PEANUT BUTTER DIP

Steps:

• Add all ingredients to a bowl. And mix well to combine.
• Serve with strawberries, pretzels, or your favorite dippers and enjoy!
• Yields ¾ cup dip

PEANUT BUTTER SPREAD & DIP

Steps:

• Let the juice concentrate stand at room temperature for 10-15 minutes.
• Combine peanut butter & sour cream.
• Blend in the juice concentrate, stirring until it is smooth.
• Serve with sliced fruit.

DATE & PEANUT BUTTER DIP

Steps:

• Mash the peanut butter and dates together using a fork, then stir in the yogurt. Divide between two small bowls, or pots with lids for packing into lunchboxes. Will keep covered and chilled for up to three days. Serve with the vegetables for dipping.

PEANUT BUTTER DIP

Steps:

• In a small saucepan over low heat combine vegetable broth, peanut butter, shallots, Worcestershire, garlic, sugar, salt and pepper and optional jalapeno. Cook until the mixture thickens, about 15 minutes, stirring constantly. Serve with celery sticks, grilled chicken fingers.

MINT CHIP DIP

Steps:

• Add heavy cream to a mixing bowl and beat on high until peaks form. Set aside.
• In a large bowl, with a hand mixer, cream the cream cheese and granulated sugar together. Mix until all combined.
• Add peppermint extract and food coloring. Mix until you have desired uniform color.
• Add the whipped cream and fold in with a spatula.
• Once the whipped cream has been all incorporated, add the Andes mints and chocolate chips. Mix until they are uniform throughout the dip.
• Place in the fridge for 15 minutes (this helps to harden the dip and is easier to scoop).
• Serve it with vanilla wafers, pretzels, Pirouline cookies, etc. Enjoy!