Cajun Horseradish Dip Food

CAJUN SHRIMP WITH TANGY PEACH SAUCE

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
• Whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and beer in a large bowl until smooth.
• Add the shrimp in batches to the batter, turning to coat.
• Remove with a slotted spoon, shaking off excess batter.
• Fry the shrimp in the preheated oil until golden, about 2 minutes.
• Transfer the fried shrimp to a paper towel-lined plate to drain.
• Serve with the peach sauce.

OUTBACK HORSERADISH DIPPING SAUCE RECIPE - (3.9/5)

Steps:

• Blend all ingredients well and let sit 2 hours to overnight in the fridge.

REMOULADE SAUCE RECIPE

Steps:

• Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

CAJUN CRAB DIP

Steps:

• Mix cream cheese, sour cream, hot sauce, Worcestershire Sauce, Cajun Seasoning, garlic and Italian Seasoning in processor or with electric mixer.
• Gently fold in cheddar cheese, onions and crab.
• Refrigerate at least 2 hours and adjust seasonings as desired.

BACON AND HORSERADISH DIP

Steps:

• Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
• Place onion mixture in bowl; add bacon.
• Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
• Refrigerate at least 2 hours to allow flavors to blend.
• Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage).

CAJUN CRAB DIP

Steps:

• Combine cream cheese, mayo, 3 teaspoons prepared horseradish, 3 teaspoons Cajun seasoning and hot sauce then mix until smooth and creamy. Taste for seasoning then add more horseradish, Cajun seasoning and/or salt if desired.
• Gently fold crab meat into cream cheese mixture. Refrigerate until ready to serve. Serve with crackers.

TEXAS ROADHOUSE CAJUN HORSERADISH DIP

Steps:

• Mix all of the above ingredients together. Chill for several hours and serve with chips or fried onion rings, fried zucchini, fried mushrooms, etc.

CAJUN HORSERADISH DIP

Steps:

• 1. Mis all of the above ingredients together. Chill for several hours and serve with chips or fried onion rings, fried zucchini or fried mushrooms. Makes 2 1/2 cups.

SPICY CAJUN DIP

Steps:

• In small bowl, pour 1 cup boiling water over tomatoes.
• let stand at room temperature 5-10 minutes.
• Drain and chop tomatoes.
• meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce.
• mix well.
• Add tomatoes and all remaining ingredients; mix well.
• refrigerate till serving time.
• Just before serving; stir dip.
• serve with cut up fresh veggies or garlic flavored bagel crisps.