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CALLING ALL CHEFS CALLING ALL CHEFS!!!

bubbaschili

bubbaschili

time to put our thinking caps on...i got something i want to make and its in my mind but i want to put in in a bowl. i have been thinking in my mind of making a loaded baked potato dip..for chips....also i was thinking this would be a good stuffing for jalepenos.
ok im thinking sour cream
cheese
bacon
chives
and butter.
(found one recipe on the web that also added some mayonaise..dont know if this was a binder or ???)
now this is my delema.......how do we intergrate all of this into a dip forum
example....leave the cheese chunky or make the whole thing smooth.
now if i intergrate the butter will after a little while when it sits will it seperate??
what are yall's thoughts
 
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I'm not sure if this will help, but i was wondering if one could use cherry tomatoes to block the open end of stuffed jalepenos with a tooth pick through it. They would have to be some big peppers though.
 
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bubbaschili said:
to me that sounds good.....gotta wrap em in bacon
i love the taste of olives...dont know if that would be a good taste combo or not??
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I don't see why it wouldn't be good tasting. I have had at one point or another had all of those ingredients mixed together in some way shape or form, so i don't see the problem at all. Sounds killer to me!
 
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Pepper_Slayer said:
Hot peppers go without saying. Oh and don't forget the bacon.
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Of course not. Have you ever had a "rocket olive"? It's an olive stuffed with a n orange Habanero. I use them to make dirty "rocket" martinis. Man, talk about a drink with a zing to it.
 
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I could deffinently do a rocket olive. Sounds like it would be good on pizza.
bubbaschili, I wonder how the jalapenos would hold up on soaked wooden skewer. Say if the skewer were 10 inches long, you could put 8 on there. Through the bacon and near the top of the pepper. Then place the skewers between 2 bricks on your grill.(you can tell i'm half hillbilly)
 
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Chips are going to break in a baked potato dip. Try using sour cream as the base, and adding chopped baked potato skins in the dip, along with your other ingredients.
 
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solutions

nacho cheese method
Use equal portions of cream cheese and the cheese you want for flavor. heat them while stirring until they are a good consistancy. add sour cream until you have a dip texture.

hummus method
puree all the dip ingredients in a food processor and slowly add a few teaspoon to a 1/4 cup of oil. puree just until the oil is incorperated and the mixture smooth

Soup base method
start with potato flakes adding extra water or broth, stir in ingredient for flavoring while still hot...cool and it will set but a warm dip can work

Soup method
start with a condensed soup adding extra flovoring to suit your needs (IMHO all cambels soups taste like each other...I've never figured out what it was but I can always recognize them)

defeatest method
screw the bowl, it's now stuffed potato spread...so there!!! nyaaa!!! :P
 
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Pepper_Slayer said:
I'm not sure if this will help, but i was wondering if one could use cherry tomatoes to block the open end of stuffed jalepenos with a tooth pick through it. They would have to be some big peppers though.
Click to expand...

You'd have better luck with a grape tomato.
 
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