Best Not Your Average Joes Dip Recipes

GARLIC AND ROMANO DIPPING SAUCE

Garlic and Romano Dipping Sauce image

Found in Good Housekeeping magazine, but originated in the "Not Your Average Joe's" restaurant located in Needham, Mass. Serve with crusty bread for dipping, but also delicious over vegetables. Can be used for salad dressing if you add a little balsamic vinegar. Very versatile!

Provided by jonesies

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1 cup romano cheese, freshly grated
1/4 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
1 small garlic clove, crushed with press

Steps:

In small serving bowl, combine all ingredients and whisk together.
Serve at room temperature with crusty bread.
Please see description for more serving ideas.

Nutrition Facts : Calories 1719.4, Fat 174.6, SaturatedFat 39.3, Cholesterol 118.1, Sodium 1367, Carbohydrate 5.6, Fiber 0.2, Sugar 1, Protein 36.4

CHEF JOHN'S HOT SLOPPY JOE DIP

Chef John's Hot Sloppy Joe Dip image

For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

Ingredients

2 pounds extra lean ground beef
2 green bell peppers, diced
1 onion, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
cayenne pepper, to taste
2 cups chicken broth
1 cup ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese, divided

Steps:

Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot.
Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese.
Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 11.6 g, Cholesterol 66.5 mg, Fat 11.7 g, Fiber 0.7 g, Protein 19.2 g, SaturatedFat 5.3 g, Sodium 832.4 mg, Sugar 7.9 g

HOT PIMENTO CHEESE DIP

Hot Pimento Cheese Dip image

While pimento cheese is perfect as a spread, it also makes a darn good queso-like dip. This version is smooth and velvety, with a kick of chipotle smoke.

Provided by Polina Chesnakova

Categories Hors D'Oeuvre Appetizer Dip Cheese Cream Cheese Cheddar Hot Pepper Mayonnaise Garlic Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Cocktail Party Super Bowl

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

Chipotle pepper purée:
1 (7 oz./200 g) can chipotle in adobo sauce
Pimento cheese and assembly:
½ garlic clove, minced
Kosher salt
1½ tsp. cornstarch
1 (5 fl oz./150 ml) can evaporated milk (about ½ cup plus 2 Tbsp)
8 oz. (230 g) sharp or extra-sharp Cheddar cheese, coarsely grated (about 2 cups)
2 oz. (55 g) cream cheese, roughly diced, at room temperature
¼ cup (60 g) mayonnaise
1 (4 oz./115 g) jar diced pimento peppers, drained
1½ tsp. Chipotle Pepper Purée

Steps:

Chipotle pepper purée:
Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
Pimento cheese and assembly:
On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.