Devils Dip Food

DEVILS ON HORSEBACK

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
• In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
• Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.

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

DEVIL'S DIP

Steps:

• Mix first six ingredients in medium bowl.
• Spread in ungreased 9x13 pan.
• Sprinkle chili powder over top, adding more if necessary to cover.
• Add layer of Monterey Jack cheese then layer of cheddar cheese.
• Sprinkle with chili powder.
• Bake in 350°F oven for about 20 minutes or for 40 minutes for a crispy effect.

DOUBLE DEVIL'S DIP

Steps:

• Preheat the oven to 350 degrees.
• Put first 7 ingredients into a medium bowl, mix well.
• Spread in ungreased 9x13 inch pan.
• Layer next 3 ingredients, in order given, over bean dip mixture.
• Bake in oven for 25 - 35 minutes until crispy.
• Garnish with jalapeno pepper slices.

O DIABLO (THE DEVIL'S POT - MACAO)

Steps:

• Remove any bones from the meats and cut into 1-inch square pieces. Set aside. Heat the oil in a large pot over medium heat and saute the onion until slightly golden. Add the tomatoes and let cook until the liquid has evaporated. Add the pickles and the chopped meats. Mix well, cover, and cook over low heat for 10 minutes to blend flavors. Add reserved juices and enough water to barely cover meats. Place potatoes over meats, cover, and cook until potatoes are done (about 20 minutes).
• While O Diablo is cooking, peel the eggs and separate the yolks from the whites. Mash the whites with a fork and add to the pot. Mash the yolks and mix with the sugar and the powdered mustard. Add enough of the vinegar from the pickle jar to form a paste (about 1/2 cup). When the potatoes are done, thicken sauce in pot with the egg yolk mixture. Cook 5 minutes more. Add white wine; increase the heat and bring to a boil. Cook another 3 minutes. Remove from heat and let it set, covered, until dinner is served.
• Cook rice according to package directions. When ready, reheat O Diablo and serve with rice. Some prefer this dish with bread instead of rice to sop up the juices; either way, it is delicious.
• Prepare this dish in the morning so that the flavors will have melded by dinnertime. The leftovers of this dish will keep up to 2 weeks in the refrigerator.

DIABLO DIP

Steps:

• Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.

CRABBY DEVIL DIP

Steps:

• In a medium mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Spread the mixture in an 8-inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until ready to serve.

DEVILED HAM DIP

Steps:

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

DEVIL DIP FOR VEGETABLES

Steps:

• Mix all ingredients together.
• Adjust seasoning to taste, if desired.
• Chill at least 1 hour.
• Serve with carrot-, celery-, or cucumber-sticks; green or red pepper slices; cherry or grape tomatoes; broccoli or cauliflower florets; cheese sticks or crackers. (Vegetable prep time not included in prep time posted).

DEVIL'S DELIGHT CHEESE DIP

Steps:

• Heat oven to 350°F. Spray 1 1/2- to 2-quart casserole with cooking spray.
• In medium bowl, stir together pimiento cheese, cheese product, cream cheese, tomatoes and pickled jalapeños. Spoon mixture into casserole.
• Bake uncovered 30 minutes or until bubbly. Stir; sprinkle with cilantro and fresh jalapeño. Serve dip hot with tortilla chips.