Cheesy Cactus Dip Food

CACTUS CUT POTATOES & DIP

Cactus Cut Potatoes & Dip image

Cactus Cut Potatoes are a popular app at a Canadian chain restaurant - spicy fried potatoes with a flavourful dip. Here's a replica recipe!

Provided by Marie Porter

Time 8h25m

Number Of Ingredients 9

Ingredients

1 cup Sour cream
½ cup Creamy Caesar dressing
1/4 cup Shredded Parmesan cheese
1/4 cup Finely chopped green onion
½ - 1 tsp Crushed chilies / red pepper flakes
3 Large russet potatoes
1 ½ cups Jalapeno brine *
Oil for frying
Salt

Steps:

Ahead of time, Whisk all ingredients together.
Cover, chill until use - ideally overnight.
Scrub potatoes before thinly slicing - we like to use a mandoline for this.
Sandwich potato slices between layers of paper towels, blot dry.
Toss dried potato slices with jalapeno brine, place in a covered container and allow to marinate overnight.
Heat oil to 350 F (180 C). You can use a deep fryer, or a heavy pot. If not using a deep fryer, use a deep, heavy pot, filled to at least 4" deep.
In small batches, fry sliced potatoes in preheated oil, until crispy and golden.
Transfer to plate lined with paper towels, blot any excess grease before carefully transferring to serving plate.
Serve warm, with Cactus Dip.

Nutrition Facts : Calories 285 kcal, Carbohydrate 22 g, Protein 5 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 345 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

THE BEST SPINACH ARTICHOKE DIP

The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

CHEF JOHN'S QUESO DIP

Chef John's Queso Dip image

I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 30m

Yield 12

Number Of Ingredients 14

Ingredients

½ pound sharp white Cheddar cheese
1 tablespoon cornstarch
1 tablespoon butter
2 garlic cloves, minced
1 bunch scallions, thinly sliced, dark green parts set aside
1 teaspoon kosher salt, plus more to taste
¼ teaspoon ground dried chipotle pepper
½ teaspoon ground cumin
1 (4 ounce) can fire-roasted diced green chiles
½ cup seeded and diced Roma tomatoes
1 (12 ounce) can evaporated milk
¼ cup finely chopped cilantro
1 pinch cayenne pepper, or to taste
1 tablespoon diced Roma tomato

Steps:

Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

Nutrition Facts : Calories 136 calories, Carbohydrate 6.1 g, Cholesterol 30.6 mg, Fat 9.5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 5.9 g, Sodium 427.9 mg, Sugar 3.8 g