Diablo Dip Food

MOUNT DIABLO TACO DIP

Mount Diablo Taco Dip image

When I lived in Lafayette, CA, I learned to make this dip. It was originally from a newspaper recipe but everyone seemed to have their own version. The dip got its local name from Mount Diablo, the beautiful mountain over-looking the Walnut Creek-Lafayette area.

Provided by Kathie Carr @kathiecc

Categories Beef

Number Of Ingredients 13

Ingredients

2 can(s) jalapeno bean dip (check label ingredients, use bean dip with jalapeno
3 medium ripe avacodos
1 tablespoon(s) lemon juice
- salt and pepper to taste
1/3 cup(s) real mayonnaise
1 cup(s) sour cream
1 - packet taco seasoning mix
1 bunch(es) green onions (with tops), sliced finely
3 medium tomatoes, juice and seeds removed, diced
2 small cans sliced ripe black olives, drained
2 can(s) (4 ounces) diced green chilis
1 package(s) (8 ounces) shredded cheddar or mexican blend cheese
1/2 cup(s) sour cream

Steps:

Assemble all of the layers in order on a platter as follows: First Layer: Spread jalapeno bean dip on bottom of serving platter. Second Layer: Mash avacado together with lemon juice, salt and pepper. Spread over bean dip. Third Layer: Mix mayonnaise, sour cream, taco seasoning mix. Spread over avacado layer.
Fourth Layer: Spread chopped green onion over mayonnaise layer. Fifth Layer: Spread chopped tomatoes over green onion layer. Sixth layer: Spread chopped olives over tomatoes.
Seventh Layer: Spread diced chilis over olives. Eighth Layer: Sprinkle shredded cheese over all. Ninth Layer: Place a dallop of sour cream on top.

DIABLO SHRIMP

Diablo Shrimp image

I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.

Provided by matty1124

Categories Seafood Shellfish Shrimp

Yield 4

Number Of Ingredients 10

Ingredients

1 (12 ounce) package angel hair pasta
⅓ cup salted butter
⅓ cup olive oil
1 jalapeno pepper, sliced
1 tablespoon red pepper flakes
¾ cup dry white wine
salt and ground black pepper to taste
24 peeled and deveined medium shrimp
1 (4 ounce) jar capers
2 tablespoons grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 642 calories, Carbohydrate 50.1 g, Cholesterol 134 mg, Fat 37.4 g, Fiber 4.6 g, Protein 20.8 g, SaturatedFat 12.9 g, Sodium 1267.5 mg, Sugar 2.4 g

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