Sunnys Roasted Garlic And Frozen Veggie Dip Food

SUNNY'S EASY OOEY GOOEY JALAPENO POPPER DIP

Steps:

• For the dip: Bake or slow cook.
• To bake, preheat the oven to 400 degrees F. In a large bowl, mix the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Pour into an 8-inch square dish and bake until bubbly, about 20 minutes.
• To slow cook: Turn a 6-quart slow cooker to high and add the cream cheese, sour cream, shredded cheese, seasoning mix and jalapenos. Stir, cover and cook until everything melts, 2 to 3 hours. Stir again.
• For the topping: When ready to serve, top with the shredded cheese and fried jalapenos.

ROASTED GARLIC DIP

Steps:

• Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop.
• Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers.

SUNNY'S BEEFED-UP CHARRED VEGGIE AND CHEESE GRITS

Steps:

• Char the veggies: Preheat a grill or cast-iron griddle to 350 degrees F.
• Place the scallions, jalapeno and onion over the direct heat of the grill, directly on the grates. Cook until charred on one side, then flip to char the second side, 3 to 5 minutes per side. Remove to a cutting board and roughly chop. Set aside.
• For the grits: In a large saucepot combine the beef soup base, salt, plenty of pepper and 4 cups water. Bring to a boil, then slowly whisk in the grits. Add the chopped veggies and lower the heat while continuing to whisk. Cook, whisking occasionally, until the grits are thickened, 15 to 20 minutes. Add the heavy cream and butter. Once they are mixed in and the grits are a pouring consistency, add the cheese and whisk until melted and incorporated. Serve warm, topped with additional cheese.

SUNNY'S EASY ITALIAN HERB DIP

Steps:

• Blend together the basil, parsley, olive oil, onion, red pepper flakes, pepperoncini, thyme, garlic, oregano, lemon zest and juice, half of the tomatoes, a pinch of salt and a few grinds of pepper in a blender. Transfer to a large bowl, add the other half of the tomatoes and stir. Refrigerate for 30 minutes to allow the flavors to distribute.

SUNNY'S SPICY TOMATO DIP

Steps:

• Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
• Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.

SUNNY'S EASY 7-LAYER GYRO DIP

Steps:

• For the lamb: In a large pan on medium heat, add the olive oil. When it begins to swirl, add the onion, garlic, oregano, lamb, salt and plenty of black pepper. Combine the ingredients, breaking up the lamb while cooking, until it is browned, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• Layer the dip. In an 8-inch square dish, layer in this order: Spread the hummus on the bottom, then sprinkle evenly with the lamb, feta, tomatoes and cucumbers. Spread the tzatziki dip over the top and sprinkle with the dill to finish. Serve with the pita chips.

CREAMY VEGGIE DIP

Steps:

• Combine the arugula, celery, carrot, scallions, garlic and tarragon in a food processor and pulse until very finely chopped.
• Add the sour cream, mayonnaise and cream cheese and pulse to combine. Add the crushed chips and pulse a few more times until smooth. Season with salt and pepper. Transfer to a bowl and chill 30 minutes or up to 8 hours. Serve with vegetables.

SUNNY'S BEER BATTERED MOROCCAN ASPARAGUS WITH DIP

Steps:

• Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes.
• Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip.
• In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve.