Tag: DIP

Italian Herb Wings with Goat Cheese Dip by Gordon Ramsay

These crunchy chicken wings with a creamy goat cheese dip are packed with Italian flavours and are the perfect pick-me-up. To achieve the crispiness you need to dry off the wing well. Otherwise the moisture will keep them from browning. Besides that, roast the wings at a high temperature. These wings are baked at 250C/500F degrees for about 30 minutes. After baking, heat the broiler and broil for a couple more minutes if necessary. Mine turned out really brown and crisp, so I didn’t broil them. You can also bake them on a metal wire rack.
Italian seasoning is a blend of dried herbs that are “characteristically Italian,” such as basil, marjoram, oregano, rosemary, thyme, sage and savoury. If you don’t have the mix, you can easily make your own substitute at home. Simple combine equal amounts of each herb. But if you don’t have all the herbs listed, just use basil and oregano, equal parts.

	Goat Cheese Dip
1.2 kg Chicken wings without tips, split at the joint 3 tbsp Olive oil 4 Garlic cloves, minced 30 g Parmesan cheese, grated 2.5 tsp Italian seasoning 1 tsp Sea salt 1 tsp Freshly milled black pepper 1 tbsp Flat parsley leaves, chopped for garnishing	120 g Goat cheese log 3 tbsp Yoghurt or sour cream 1 tbsp Olive oil 1 tsp Minced garlic 2-3 tbsp Fresh basil leaves, chopped Sea salt and fresh cracked black pepper

Combine the goat cheese, yoghurt, olive oil and garlic in a blender and process until smooth. Transfer to a small bowl and mix in the fresh chopped basil leaves. Season to taste with salt and pepper. Cover and refrigerate for at least an hour or overnight. Keep chilled until ready to serve.
Preheat oven to 250C/500F. Line two baking trays with parchment paper and set aside.
Prepare chicken wings by separating them into 2 parts: drumette and flat. Using a paper towel, dry off the wings as much as possible. This will remove excess moisture, which will make wings nice and crispy. Add wings to a large bowl. Add olive oil, minced garlic, grated Parmesan cheese, Italian seasoning, salt and pepper to the wings and toss with your hand, massaging the chicken as you mix. Place chicken wings on the prepared baking trays in one even layer.
Bake wings for 15 minutes in the upper rack of the preheated oven. Rotate the baking sheet and bake another 15 minutes. Remove and transfer to a large serving plate and scatter the chopped parsley over. Serve the wings with dipping sauce.

CHEESY SALSA DIP – Butter with a Side of Bread by Gordon Ramsay

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

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I absolutely love chips and salsa, but throw some cheese in there and regular chips and salsa just went up a few notches! This Cheesy Salsa Dip is a simple appetizer that only takes a few minutes to put together, but it is one of our favorite chip dips.

What kind of salsa to use in Cheesy Salsa Dip?

We have tried all kinds of salsa and they all work great! Many times we use something like Pace Picante, but you can use a fresh type of salsa and it works well too! Sometimes we even use a green salsa and it has an entirely different flavor, but it’s excellent too.

HOW DO YOU MAKE A SMOOTH CREAM CHEESE DIP?

The key to making the cream cheese dip smooth is to make sure that the cream cheese is completely softened. Room temperature is optimal, but if you are in a hurry, you can place cold cream cheese in the microwave. Microwave at 10-second intervals, checking in between to make sure that the cream cheese isn’t melting or getting too hot. Continue to stir the cream cheese in between each interval until you get a smooth, creamy texture.

Ingredients in Cream Cheese Salsa Dip

Cream cheese – One brick of cream cheese (8 oz). Make sure it is completely softened before adding to the recipe. You can use regular cream cheese or a low-fat or non-fat variety.

Sour cream – You can also use plain greek yogurt if you’d like a little extra protein. You can use regular or low-fat sour cream.

Salsa – Use your favorite salsa or whatever you have on hand! Picante sauce works great or you can even make your own homemade salsa in just a few minutes!

Cheddar cheese – Shredded cheddar cheese adds that amazing cheesiness to the recipe. You can use a cheddar/jack blend or another type of Mexican blend if you prefer.

How to make Cheesy Salsa Dip

Mix ingredients together and place in a pie pan. Bake at 350° for 20 minutes and serve warm with tortilla chips.

Cream Cheese Salsa Dip

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

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Course: Appetizer

Cuisine: American

Keyword: Cheesy Salsa Dip

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 12

Calories: 143kcal

Ingredients

8 oz cream cheese softened
1/2 cup sour cream
1/2 cup salsa
1 1/2 cups shredded cheddar cheese

Nutrition

CAN YOU USE LOW-FAT CREAM CHEESE IN THIS CREAM CHEESE DIP RECIPE?

Yes, you can use low-fat or even non-fat cream cheese in this recipe. There is enough flavor and texture added in with the salsa and the shredded cheddar that you probably won’t even notice the difference!

WHAT DO YOU SERVE WITH Cheesy Salsa DIP?

Tortilla chips are absolutely amazing with this dip – this dip recipe is perfect as a chip dip! Just make sure to use a sturdy chip – Tostitos scoops are one of the best chips for being able to hold a lot of dip!

You can also use other types of crackers like Wheat Thins or Triscuits if you prefer. Or you can even eat this dip with carrots and celery or other fresh veggies!

WHAT KIND OF CHEESE DO YOU ADD TO THE CREAM CHEESE DIP?

I usually use medium cheddar, but you could use a different type of cheese or a combination of cheeses to change up the taste a little bit. You could do a mixture of cheddar and swiss, or use a cheddar blend or Monterey Jack would be delicious too! This is a great way to use up any type of cheese you happen to have on hand!

Cheesy Salsa Dip made with cream cheese, salsa, sour cream and cheddar cheese. This cream cheese salsa dip is baked and served warm with chips for an easy appetizer everyone loves!

Muhammara Roasted Red Pepper Walnut Dip by Gordon Ramsay

A traditional Middle Eastern red pepper and walnut dip, this Muhammara recipe is easy and quick to make. Originating from Syria, muhammara tastes deliciously spicy, nutty, tangy and pairs perfectly well with fresh flatbread or any of your favourite bread. If you’re short on time, you can use jarred roasted red peppers instead. Muhammara can be made in advance as it keeps well in the fridge for a few days and the flavour develops even better after storing a day in the fridge, but be sure to bring the dip to room temperature before serving.

Muhammara	Flour Tortillas
3 Red bell peppers, halved and seeded 25 g Fresh breadcrumbs 1 tbsp dried Aleppo chilli flakes (or 1 Long fresh red chilli, halved, seeded, and chopped) 1 Large garlic clove, crushed 1-2 tsp Ground cumin 1 tbsp Pomegranate molasses 1/2 tbsp Fresh lemon juice 50 g Walnuts, toasted and chopped plus more for garnish 1/2 tsp Sea salt 2 tbsp Olive oil	250 g Plain flour 130 g Whole spelt flour 1 tsp Salt 1 tsp Baking powder 80 ml Olive oil 240 ml Hot water

Whisk together the flours, salt and baking powder into the bowl of your stand mixer. Add in the olive oil and hot water . Mix on a low speed until a firm smooth ball forms, about 5 minutes.
Turn the dough out onto a lightly floured work surface and divide into 8-10 equal portions.
Flatten each dough ball with the palm of your hand as much as you can, then cover with a clean kitchen towel. Set aside for 30 minutes to rest.
Using a lightly floured rolling pin, roll out each ball into an 18-20cm round.
Heat a heavy bottomed skillet over a medium-high heat. Cook each dough round for 30 to 45 seconds or until beginning to puff up and brown patches appear on underside. Turn. Cook for a further 30 seconds or until beginning to puff up and brown patches appear on underside.
Wrap in a clean tea towel to keep warm. Repeat with remaining dough. Serve.

Heat the oven to 200C/400F. Put the pepper halves on a tray and roast for about 35 minutes until they are cooked and the skin is blackened. Put the peppers in a bowl, cover with cling-film and, once cool enough to handle, peel and discard the skin.
Pulse the breadcrumbs, red pepper, red chilli, garlic, cumin, pomegranate molasses, lemon juice, walnuts and sea salt in a food processor until almost smooth.
With the processor running, slowly add the olive oil and blend until the oil is completely incorporated. Taste and add more salt if needed.
Transfer to a serving bowl. Garnish with some chopped walnuts. Serve at room temperature with your favourite bread.

Chef Gordon Ramsay Recipes

Tag: DIP

Italian Herb Wings with Goat Cheese Dip by Gordon Ramsay

CHEESY SALSA DIP – Butter with a Side of Bread by Gordon Ramsay

What kind of salsa to use in Cheesy Salsa Dip?

HOW DO YOU MAKE A SMOOTH CREAM CHEESE DIP?

Ingredients in Cream Cheese Salsa Dip

How to make Cheesy Salsa Dip

Cream Cheese Salsa Dip

Ingredients

Nutrition

CAN YOU USE LOW-FAT CREAM CHEESE IN THIS CREAM CHEESE DIP RECIPE?

WHAT DO YOU SERVE WITH Cheesy Salsa DIP?

WHAT KIND OF CHEESE DO YOU ADD TO THE CREAM CHEESE DIP?

Related

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Muhammara Roasted Red Pepper Walnut Dip by Gordon Ramsay