deep fried green beans whats a great dip for that?

Question

i need a good dip ideas for deep fried green beans

Answer 1

Southwestern Dip

Southwestern Dip Mix:
1/2 cup dried parsley flakes
1/3 cup dried minced onion
1/3 cup chili powder
1/4 cup dried chives
1/4 cup ground cumin
2 teaspoons salt
3 tablespoons Southwestern Dip Mix
1 cup sour cream
1 cup mayonnaise

In a medium bowl, combine parsley, onion, chili powder, chives, cumin, and salt. Package in decorative jar or cellophane bag.
In a medium bowl, combine dip mix, sour cream, and mayonnaise; stir until smooth. Refrigerate at least 2 hours for flavors to blend.


Blue Cheese Dip:
2 cups sour cream
1 cup buttermilk
2 cups blue cheese
1 tablespoon minced serrano chile peppers
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
Salt and freshly ground black pepper
In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping.


Smokey Ranch Dip:
1 cup sour cream
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoky paprika (substitute 1 teaspoon chipotle in adobo sauce if you can't find smoky paprika)
2 teaspoons honey

Put all of the ingredients a mixing bowl and whisk until well mixed. Refrigerate until ready to use.

Answer 2

Dove with Peas, Bologna Style Piccioni in umido 4 dove breasts 8 slices fatty prosciutto crudo, pancetta or other slices of quality pig fat 10 sage leaves 1 bay leaf 3 cloves Salt and pepper 1 small glass vinegar 1 large glass dry wine, red or white 1 cup (that's two glasses) stock, chicken if possible 2 cups green peas 1 onion A little butter and oil 1 lemon Stale bread Stuff a few sage leaves inside the breasts after cutting butterfly style. . Place a few sage leaves on the skin and wrap with the ham, prosciutto, pancetta or bacon slices. Do not be afraid, it is really easy as the ham will stick to the meat. Heat a little butter with a tablespoon olive oil in a large, heavy pot with a tight-fitting lid. Fry the onions gently until they become soft. Do not let them turn brown at this stage. With your hands or kitchen tongs, delicately place the dove in the pot for their last voyage, making sure not to tear the ham Add three cloves... ... and one bay leaf crushed in tiny pieces. Let the dove roast on one side ... ... then turn them around with care. When the dove is nicely browned all over,add a small glass of fine vinegar goes into the pot ... ... followed by a large glass of dry red or white wine. After the long simmering there will not be very much left of the wine apart from some sweetness and tartness, so the color of the wine does not make a huge difference. The vinegar apparently evaporates during the cooking and what seems like an unwieldly large quantity is barely perceptible on the tongue when you serve the dish. Let the liquid boil and the alcohol evaporates over high heat... ... then add a cup of hot stock. Season with salt and pepper. Cover and simmer over low heat for 30 minutes or so First we will remove the dove from the sauce to avoid overcooking them while the peas cook. Prepare a flat dish and kitchen tongs. Reserve the dove and cover to keep warm. Pour the peas into the stock (about 500 grams of peas here). Mix well. Simmer well-covered for about 20 minutes or until the peas are no longer floury. Cut your stale bread into slices and toast them. What we need is really hard bread that will not turn into a mush when dipped into the sauce. You could also fry one-day-old bread slices in some oil or let it dry for a half an hour in a 70°C oven. Lay the bread in the serving dish. Carefully place the peas and cooking liquid over the bread with the ladle Continue until you either run out of peas or your dish is filled up. On this green bed lay the dove for a short rest. Sprinkle a little lemon juice on top

Answer 3

A Ranch dip or perhaps an onion dip sounds good.

Answer 4

Hi !!!
Here is what I would suggest...

Horseradish Bacon Dip

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings, 2 Tbsp. dip and 16 crackers each

2 cups KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup crumbled cooked OSCAR MAYER Bacon
2 Tbsp. KRAFT Horseradish Sauce
2 Tbsp. chopped fresh chives

WHEAT THINS Snack Crackers

PLACE cheese, sour cream, bacon and horseradish sauce in blender or food processor container; cover. Blend until smooth.
STIR in chives; cover. Refrigerate at least 1 hour to allow flavors to blend
SERVE as a spread with crackers.

-------AND...

Spinach Dip with Bacon and Cheese

Ingredients

- 10 ounces chopped frozen spinach, thaw and drain
- 8 ounces sour cream
- 1 1/2 cups mayonnaise
- 1 package of dry vegetable soup mix
- 8 chopped water chestnuts, drained
- 1/2 cup celery, chopped fine
- 4 greeen onions, chopped fine
- 2/3 cup bacon pieces, bits or crumbles
- 1/2 cup sharp cheddar cheese, divided
- 1 teaspoon salt (optional)
- 1 teaspoon black pepper fresh ground

----------AND...

Caramelized Onion Dip

Ingredients:
1 tb Unsalted butter
1 tb Peanut oil
1 x Large red onion, sliced
1/2 c Sour cream
1/2 c Mayonnaise
1/4 ts Salt
1/4 ts Cayenne pepper
1 ts Red pepper flakes
1/8 ts Tabasco sauce
1 x crackers or chips

Preparation:
Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips.

Serves: 6

----------AND, LASTLY...

Hot Mushroom Dip

4 slices bacon
1/2 lb. fresh mushrooms sliced
1 garlic clove minced
1 medium onion finely chopped
salt and pepper to taste
2 t. flour
8 oz. cream cheese
2 t. Worcestershire sauce
2 t. soy sauce
1/2 C. sour cream

Fry bacon until crisp. Drain on paper towels. Reserve 2 t. of fat and saute the mushrooms, onion and garlic in it. Saute until most of the liquid has evaporated.

Mix in salt, pepper and flour. Add the cream cheese, Worcestershire sauce and soy sauce. Heat until the cheese melts. Stir in sour cream and crumbled bacon.

Serve warm with assorted crackers.

Answer 5

Depending where u are at. In the south we like ranch dressing. But u can do blue cheese, french onion..

Answer 6

I'd go with Ranch but i'm from the south.

Answer 7

blue cheese