Deviled Dip Food

DEVILED EGG DIP

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel and chop the cooled eggs.
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
• Combine the eggs, bacon, mayonnaise, mozzarella cheese, paprika, sugar, white wine vinegar, and mustard in a bowl to make a chunky dip. Garnish with paprika.

DEVILED DIP

Steps:

• Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
• See all 50 Game-Day Dips

7-LAYER DEVILED EGG DIP

Steps:

• You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.
• Lettuce
• Combine 1 cup shredded iceberg lettuce with 1 thinly sliced celery stalk and 2 chopped scallions; toss with olive oil, salt and pepper.
• Corn Relish
• Add 1 cup, drained.
• Paprika Dressing
• Whisk 1/2 cup mayonnaise with 2 tablespoons finely chopped red onion, 1/4 cup chopped parsley, 1 1/2 teaspoons each whole-grain mustard and Worcestershire sauce, and 1/2 teaspoon paprika.
• Pickles
• Finely chop about 3/4 cup.
• Smoked Ham Steak
• Finely chop about 8 ounces.
• Egg Salad
• Separate the whites and yolks of 3 hard-boiled eggs. Mash the yolks, then mix with 1 tablespoon each sour cream and chopped dill, and 1 teaspoon whole-grain mustard; season with salt and pepper. Chop the whites and mix them in.
• Pimento Cheese
• Combine 1 cup shredded sharp cheddar cheese, 3 tablespoons chopped pimentos, 1/2 cup mayonnaise and 1/8 teaspoon paprika; season with pepper.

CHIPS AND DIP DEVILED EGGS

Steps:

• Hard boil, cool and peel eggs.
• Cut eggs in half lengthwise; remove yolks and place in a small bowl; mash with fork.
• Add French onion dip, mustard and crushed potato chips.
• Scoop or pipe yolk mixture into egg halves.
• Garnish with Paprika, if desired.
• Refrigerate until ready to serve.

DEVILED SHRIMP WITH BACON DIP

Steps:

• Heat oven to 375 degrees. Chop shrimp coarsely.
• In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely.
• In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top.
• Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish.
• Makes about 2 cups, or 6 to 8 servings.

DEVILED HAM DIP

Steps:

• let cream cheese soften.
• mix all together.
• chill 2 hours.

CREAM CHEESE & DEVILED HAM DIP / SPREAD WITH A TWIST

Steps:

• Beat cream cheese, deviled ham and wine in small mixer bowl until creamy.
• Stir in remaining ingredients.
• Serve immediately as a dip or refrigerate to serve as a spread.

DEVILED CRAB DIP

Steps:

• In a large bowl, combine the mayonnaise, celery, green pepper, onion, lemon juice, mustard, Worcestershire sauce, salt, lemon-pepper and pepper sauce. Stir in crab. Cover and refrigerate for at least 1 hour. Serve with vegetables or crackers.

DEVILED HAM DIP

Steps:

• Mix everything in a bowl (except chips). Cover with plastic wrap and refrigerate for at least 2 hours to soften onion and allow flavors to blend. May be made a day ahead for ease of serving at a party.
• Serve with your favorite dippers. Enjoy!