Sandras Hot Dip Recipes

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HOT CRAB RANGOON DIP WITH WON TON CHIPS



Hot Crab Rangoon Dip with Won Ton Chips image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 12 servings

Number Of Ingredients 10

Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
Peanut oil
1 package won ton wrappers
Salt, to taste

Steps:

  • For the dip:
  • Preheat broiler.
  • Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
  • For the won ton chips:
  • Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

GREEK LAYERED DIP WITH PITA CHIPS



Greek Layered Dip With Pita Chips image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 12

1 14-ounce package pita bread
Olive oil cooking spray
4 teaspoons Greek seasoning
1 pound ground lamb
1 teaspoon garlic salt
1 16-ounce container prepared hummus
1 1/2 cups tzatziki (gyro sauce)
1 cup shredded iceberg lettuce
2 medium roma tomatoes, diced
1/2 diced red onion
1/2 cup kalamata olives, chopped
1 4-ounce container crumbled feta cheese

Steps:

  • Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
  • Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

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