Surprisingly Sweet Tortilla Dip Food

CINNAMON SUGAR TORTILLA DELIGHT

Steps:

• Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

SWEET TORTILLA SNOWFLAKES

Steps:

• Heat the oven to 350°.
• Fold each tortilla into quarters and then snip out shapes with clean scissors as if to make a paper snowflake; add decorative cuts but not too many that your snowflake is too delicate and breakable. (If your tortillas are stiff, you can soften them in the oven for a minute or so).
• Place the snowflakes on lightly greased or sprayed baking sheets and bake 5 to 7 minutes or until the edges are lightly browned.
• Remove from oven and immediately dot each snowflake with about a dozen evenly spaced chocolate chips, then return the flakes to the oven just until the chips start to melt.
• Transfer the snowflakes to a cooling rack and "frost" the snowflakes with melted chips.
• Place frosted snowflakes in the fridge for 5-10 minutes to set the chocolate, then sprinkle with confectioners' sugar.

SURPRISINGLY SWEET TORTILLA DIP

Steps:

• Beat ingredients together until fluffy, this takes a few minutes.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP

Steps:

• Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
• Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

ROASTED SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
• Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
• Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
• Spoon dip into a bowl, garnish with chopped pistachios, and serve.

TORTILLA CRISPS WITH BRICKLE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Spread tortilla wedges onto the prepared baking sheet.
• Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• Bake in the preheated oven until chips are crisp, about 15 minutes.
• Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

AT HOME PANCHO'S CHEESE DIP

Steps:

• Puree Rotel in blender.
• Slice Velveeta and put in one piece at a time while blending.
• Add cumin and garlic powder until all well blended.
• With Blender still running add hot water to get your favorite thickness/viscosity.

SIX FEET UNDER DIP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until softened and slightly browned, 5 to 10 minutes. Add ground beef, taco seasoning, and garlic. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in water and simmer until beef mixture has thickened, about 10 minutes. Remove from heat and cool slightly.
• Arrange the cut tortillas on a shallow baking sheet.
• Toast tortilla in the preheated oven until stiff enough to stand up as 'tombstones' in the dip, about 5 minutes per side. Brush toasted tortilla with melted butter and sprinkle with chili powder. Tap off any excess powder.
• Spread refried beans into the bottom of a 9x13-inch baking dish. Mix sour cream and salsa together in a small bowl; spread over refried beans. Sprinkle ground beef mixture atop salsa-sour cream layer. Top with a black bean layer; spread Cheddar cheese into a layer. Add green onions and cilantro as the top 'grass' layer. Arrange tortilla 'tombstones' in the 'grass'.

RED ONION DIP/RELISH

Steps:

• preheat oven to 350.
• mix all ingredients.
• put in small baking dish.
• bake at 350 for 20 minutes.
• increase oven temp to 420.
• bake for an additional 15-20 minutes.
• I put this on top of baguette slices that I have lightly toasted in the oven with olive oil baste.

BREAKFAST SWEET POTATO DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
• Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
• Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
• Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
• Spoon sweet potato mixture into a bowl and serve.

ITALIAN HOAGIE DIP

Steps:

• Chop salami, ham, pepperoni, capicola, provolone, tomatoes, lettuce and onion into bite size pieces and place in large serving bowl. (don't use a food processor, pieces will be too small)
• Add both dressings, mayonnaise, garlic powder, oregano and stir together. If you are making this more than a few hours in advance do not add until closer to when you will be eating the dip (will be too soggy).
• Slice hoagie rolls as if you were slicing a loaf of bread and serve with dip.