Best Windy City Deli Dip Recipes

Deconstructed Cannoli Chips and Dip image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 10

Canola oil, for frying
1 package (about 36) square wonton wrappers, cut in half diagonally
2 cups whole-milk ricotta
1/2 cup confectioners' sugar, plus more for dusting
3 tablespoons orange liqueur
1 cup heavy cream
1 cup miniature semisweet chocolate chips
1/2 cup pistachios, coarsely chopped
1/2 cup maraschino cherries, chopped
1/2 orange

Steps:

Fill a Dutch oven one-third full with oil and heat to 350 degrees F.
Fry the wontons in a single layer, not overcrowding the pot. Flip the wontons once or twice until golden brown, 4 to 5 minutes. Remove the wontons with tongs or a slotted spoon and drain on a wire rack set over a rimmed baking sheet. Repeat until all the wontons are fried.
Place the ricotta, sugar and liqueur in a large bowl and stir until well combined. Whip the cream in a separate bowl with a handheld mixer until soft peaks form. Gently fold the whipped cream and 1/2 cup of the chocolate chips into the ricotta mixture.
Transfer the ricotta-cream mixture to a medium dip bowl or 8-by-8-inch baking dish and spread evenly. Starting from the left side of bowl, make a row, from top to bottom, of the pistachios, followed by a row of the cherries, then the remaining 1/2 cup chocolate chips. Freshly grate orange zest over the top and plate the wonton chips on the side. Dust the chips with confectioners' sugar and serve.

QuickNoli Dip - Quick Cannoli Dip image

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 5m

Yield 8 appetizer servings

Number Of Ingredients 5

2 cups whole milk ricotta
1 1/2 cups confectioners' sugar
1 tablespoon orange liqueur
3/4 cup mini chocolate chips
Strawberries, crispy wonton triangles, cinnamon pita chips or your favorite cookies, for serving

Steps:

Mix the ricotta, confectioners' sugar and liqueur in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or cookies for dipping.

Giant Deli Sandwich image

Provided by Food Network Kitchen

Categories main-dish

Time 4h10m

Yield 6 to 8 servings

Number Of Ingredients 0

Steps:

To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.