RECIPE: Recipe: Hot Broccoli Dip

RECIPE:
O

olga_d_ont

Well-known member
HOT BROCCOLI DIP

Chunky and cheesy. A different dip than the usual. Serve in chafing dish to keep hot. Have melba toast, crackers, corn chips, and toast rounds on the side.

10 oz. frozen chopped broccoli

1 cup water

1/2 cup butter or hard margarine

1/2 cup chopped onion

1 (10 oz.) can condensed cream of mushroom soup

2 cups grated medium Cheddar cheese

1/4 tsp. garlic powder

1 (10 oz). canned mushroom pieces, drained and chopped

Cook broccoli in water in small saucepan until barely tender. Drain. Chop large pieces.

Melt margarine in large saucepan. Add onion. Saute until soft and clear.

Add remaining 4 ingredients. Stir. Add broccoli mixture. Heat and stir until cheese is melted. Serve hot. Makes 4 cups.

Company’s Coming Starters

 
Another hot dip (not T&T, but not for long): Crabmeat-Gruyere Dip

Makes 8 to 12 servings.

"This is a rich, decadent take on the traditional warm crabmeat dip. Serve it with slices of warm French bread. From "Neiman Marcus Taste" by Kevin Garvin (Clarkson Potter, 2007)."

Unsalted butter (used throughout the recipe)
1 Tbsp. shallot
1 cup white mushrooms
1 Tbsp. all-purpose flour
2 large egg yolks
1 cup heavy cream
2 1/2 cups Gruyere cheese
1 lb. jumbo lump crabmeat
Brandy, to taste
1 Tbsp. Worcestershire sauce
Dash hot sauce
1 Tbsp. fresh parsley
1/8 tsp. cayenne pepper
Salt
White pepper
1 cup cracker crumbs (such as saltines, crushed with rolling pin)

Heat oven to 350 degrees.

Generously butter 10-inch gratin dish.

In large skillet over medium heat, melt 2 tablespoons butter. Add minced shallot and sliced mushrooms; saute 1 minute. Add flour; stir to form paste, then turn off heat.

In small bowl, whisk together egg yolks and cream, then add mixture to skillet. Slowly bring to simmer over medium-low heat, whisking to break up any lumps. Add grated cheese; simmer 30 seconds or until it reaches creamy consistency.

Transfer mixture to large mixing bowl; stir in crabmeat, brandy, Worcestershire sauce, hot sauce, chopped parsley and cayenne. Season with salt and freshly ground pepper.

Pour crabmeat mixture into prepared gratin dish; top with cracker crumbs.

Bake 30 minutes or until browned on top.

(Photo shows this spread on thin, diagonal slabs of crusty french bread.)

Marilyn's Note: Exhaling now so I don't pass out and dent my forehead.

 
Another Hot Crab Dip

Hot Crab Dip with Crisp Pita Wedges
This is one of those appetizers that I can finish and put out as guests are arriving (and I'm still cooking) and it is decimated by the time dinner's ready. Awesome in winter.
12 oz. package pita bread, cut into wedges ¾ c chopped fresh parsley
3 T olive oil
2 T chopped green onions
6 T butter 1 cup chopped green onions
2 T flour 8 oz. bottle clam juice
1 c half-and-half 8-oz. pkg cream cheese
1 ½ c grated Swiss cheese (about 6 oz) 1 T prepared horseradish
2 t Worcestershire sauce 1 t cayenne pepper
1 pound crabmeat

Pre-heat oven to 350°F. Place pita wedges on baking sheet. Mix 1/4 c parsley, oil and 2 T green onions in a small bowl; brush over pita wedges. Bake until crisp, about 20 minutes. Cool. (Can be prepared 1 day ahead. Store in airtight container at room temperature)
Melt butter in heavy large saucepan over medium heat. Add 3/4 c green onions; sauté 2 minutes. Add flour; whisk 1 minute. Gradually whisk in clam juice. Boil until mixture thickens, stirring often, about 3 minutes. Whisk in half and half and bring to boil. Boil 1 minute, stirring constantly. Reduce heat to low. Add both cheeses, horseradish, Worcestershire sauce, and cayenne pepper; stir until cheeses melt. (Can be made1 day ahead. Cover and chill. Before continuing, rewarm over low heat, stirring constantly) Mix crab, remaining 1/2 cup parsley and remaining 1/4 cup green onions into cheese and stir over medium-low heat to warm through. Serve immediately.


Source:Bon Appetit, February 1997.

 
For something very different-Cambodian Red Cooked Pork Dip

RED PORK WITH COCONUT MILK ON CRISPY RICE OR FRENCH BREAD
SERVES 6 T 0 8
Nataing

¼ cup vegetable oil
½ pound ground pork
1 dried New Mexico chili, soaked, seeded, deveined and ground to a powder (or 1-1/2 tablespoons paprika)
8 garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 cup unsweetened coconut milk
¼ cup sugar
¼ cup peanuts, roasted and coarsely ground
1 tablespoon fish sauce (optional)
½ teaspoon salt (if not using fish sauce, use 1 ½ teaspoons)


Heat the oil in a large skillet over medium-high heat. Add the pork and chili powder and cook, stirring to break apart the meat, for about 3 minutes. Add the garlic and shallot, then stir in the coconut milk, sugar, peanuts, fish sauce (if using) and salt. Cook for another 10 minutes, or until the pork is no longer pink, the garlic and shallots have softened and the flavors have blended. Serve warm with Crispy Rice or bread.


Customarily this mixture of ground pork enriched by coconut milk and peanuts and turned beautiful red from spicy peppers is served over cakes of Crispy Rice. But because Crispy Rice takes some time to prepare, when I’m in a hurry, I serve over slices of French bread that have been deep-fried quickly in oil; it’s nearly as good that way. I also like to cut the richness a little by serving Nataing with something acidic, the obvious choice being any of the traditional pickles in this book. This is one dish I like better without fish sauce, so I add additional salt, which helps to balance the appetizer’s sweetness.

From The Elephant Walk Cookbook

Note- I serve this with shrimp chip.

 
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