Nicole's Divine Crackers - Dip Creation Recipes

Nicole's Divine Crackers - Dip Creation Recipes.

Red Devil Dip
Makes about three cups

11/2 medium red bell peppers, cored, seeded and cubed
16 ounces cream cheese, cut in pieces
1/4 cup of sour cream
2 tablespoon butter, unsalted preferred
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt, kosher preferred
1/8 teaspoon cayenne peper
1 teaspoon fresh lemon juice
1 jalapeno pepper seeded and thinly sliced
3 green onions, white and some of green, quartered, then sliced thin
20 medium-size pimento-stuffed olives,drained and sliced

1. Combine the red pepper, cream cheese sour cream, butter garlic and mustard
in a food processor. Blend until smooth.

2. Add salt, cayenne and lemon juice and blend again.

3. Transfer to a bowl and stir in the jalapeno, green onion and olives. Cover and
refrigerate for and hour or longer so flavors will meld. Taste and ajdust seasoning to taste.

4. Serve at room temperature with rye, salt or black pepper crackers. Alternatively
use this dip in place of mayonnaise for pork, chicken or roast vegetable sandwiches.

Tipsy Salmon Dip Makes about two cups

4 ounces smoked salmon slices, each cut into quarters,
or 4 ounces of smoked whitefish flaked
1/2 cup sour cream
8 ounces cream cheese
1/4 cup chopped fresh basil or dill
4 green onions, minced
1 teaspoon fresh lemon juice
1 jalapeno ppeer, seeded and sliced
1 tablespoon vodka
1/2 teaspoon minced garlic
Pinch cayenne pepper

1. Combine salmon, sour cream, cream cheese and basil in a food processor.
Blend until smooth.
2. Add onions, lemon juice, jalapeno, vodka garlic and cayenne and blend again.
Transfer to a bowl. Cover and refrigerate for at least 1 hour so the flavors will meld.
Taste and adjust seasoning to taste.
3. Serve with herb, salt, rye or sesame crackers.

Ethereal Eggplant Dip Makes about four cups

3 tablespoon olive oil
6 to 8 baby eggplants (no longer than 6 inches) halved lengthwise
8 whole canned roma (plum) tomatoes, drained
1 nectarine, pitted and sliced
1 medium red onion, peeled and sliced
2 small bay leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Salt, kosher preferred, to taste
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice

1. Heat the oil in a large, deep skillet over medium-high heat. When hot, add eggplants, skin-side up, whole tomatoes, nectarine slices and onion slices along with the bay
leaves, cayenne, coriander , cumin, salt and black pepper.

2. Brown the eggplant on all sides, scraping the bottom of the pan as necessary to
prevent burning. You want a deep roasted flavor. Remove pan from heat when the
eggplant skin is tender, about 15 minutes.

3. Let vegetables cool briefly and remove bay leaves. Transfer vegetables to a food processor and pulse until mixture is finely chopped. Add lemon juice, taste and add additional salt and pepper to taste. Cover and refrigerate for up to 1 hour to allow flavors to meld.

4. Serve with rye, sesame, salt or cheese crackers. Alternatively, use as a condiment
with grilled chicken or add to a dressing for baked or roasted vegetables.

Nicole's Divine Crackers 1505 Kingsbury, Chicago, Illinois 60622
Phone 312-640-8883 Fax: 312-640-0988