Sunsetdip Recipes

MS. WINKY'S COLLARD GREEN DIP

Steps:

• Heat oil in a deep-fryer to 350 degrees F.
• Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side.
• Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little.
• Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens.
• Gradually add cheeses and keep stirring until all ingredients are incorporated.
• Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream.

SUNSET DIP

Steps:

• Spread cream cheese in a 9" microwave safe pie pan.
• Sprinkle with cheddar cheese.
• Microwave on high 2-3 minutes until cheddar cheese is melted.
• Top with Sauce.
• Serve with Chips.

SUNSET SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
• Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
• Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

SUNSET DIP

Steps:

• Spread the cream cheese in a 9-inch microwaveable pie plate. Sprinkle with the Cheddar cheese.
• Microwave on HIGH for 2 minutes or until the Cheddar cheese is melted. Top with the salsa. Serve with the tortilla chips.

SUNSET SALAD

Steps:

• Dissolve jello in boiling water.
• Add pineapple, with juice, and lemon juice.
• Add carrots.
• Chill until set.