More recipes coming soon — I’ve discovered three dips that are beyond wonderful.
(Original recipe courtesy of Kraft Foods)
48 (about 1/2 of 32-oz. pkg.) frozen tater tots 3/4 cup shredded Cheddar Cheese 1/2 cup Sour Cream 4 slices bacon, cooked, crumbled 2 green onions, sliced
Heat oven to 450ºF.
Place 2 tater tots in each of 24 mini muffin pan cups sprayed with cooking spray; place on bottom oven rack. Bake 10 min.
Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press tots in each muffin cup to make potato cup. Return to oven; bake additional 15 min. or until deep golden brown.
Add cheese to potato cups; bake 1 min. or until melted. Transfer to platter; fill with remaining ingredients. Makes 24 appetizers
Hot Virginia Dip (Courtesy of the Virginia Hospitality Cookbook and the Junior League of Hampton Roads)
Original recipe:
1 cup pecans, chopped
2 tbsp butter (Unsalted)
16 oz cream cheese, softened
4 tbsp milk
5 oz dried beef, minced
1 tbsp garlic salt
1 cup sour cream
4 tbsp onion, minced
Recipe as created above:
4 eight-ounce blocks of cream cheese, softened
16 oz cream cheese
10 oz dried beef, diced
4 tbsp milk
2 medium onions, diced
2 tbsp garlic salt
3 cups of pecan halves
1 stick unsalted butter
Either way you make the dish, the process is the same – I just needed to make it in much larger quantities.
In a large mixing bowl, add cream cheese, sour cream, diced dried beef, garlic salt, diced onion, and milk and using a stand (or hand) mixer, beat to combine thoroughly (this is most easily done if your mixer has a paddle type attachment.
Melt butter in a large saute pan. Add pecans and toss to coat. Continue to cook until just scorched (the original recipe just says to saute). This does not add a burnt flavour or taste, but does add a je ne sais quoi flavour to the topping.
The original recipe makes enough for a 1 1/2 qt baking dish; the larger recipe makes enough for a 3 qt baking dish.
Turn out the cream cheese mixture into the appropriately sized baking dish; cover with sauteed pecans. Place in a 350 oven and bake for 20-25 minutes or until bubbly. Serve with bread sticks, crackers, Wheat Thins or Triscuits.
(N.B. – This dip does reheat well, but is one of the very few things The Wannabe Gourmet has found that does not have a pleasing taste if served cold. A chafing dish (solid fuel, alcohol based, or even electric) works wonders, and for smaller amounts (1 1/2 quart), I’ve found that even the chafing dishes that are heated by votive candles alone will keep the dip at a sufficiently heated temperature for all to enjoy — it goes QUICKLY.)
