Super Bowl Dips

Cevapi Sausage MixturePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 2 slices of thick cut bacon, minced
1/2 lb ground pork
1/2 lb ground turkey
1/4 c. white onion minced
1/4c. red onion minced
1/2 tbsp. black pepper
1 tbsp. onion powder
1/2 tbsp. garlic powder
1tsp. paprika
1tsp. creole seasoning or seasoning salt
1/4 c. water
1 tsp. baking soda
1/2 c. jack cheese
1 c. kajmak spread (recipe below)
1 c. cheddar cheese, divided
4 jalapenos, sliced
1/2 onion, diced
extra virgin olive oilDirections:Mix baking soda and water in a cup and set aside. In a large bowl all all the meats, onions and seasonings, pour in soda water and mix well. Cover and refrigerate at least 4 hours. Remove from refrigerator.In a medium skillet add 1 tablespoon of extra virgin olive oil  add onion and jalapenos, brown meat about 15 minutes over medium high heat. Drain sausage mixture, then add back to pan.

Add 1 cup of kajmak, 1/2 cup of jack cheese and cheddar cheese. Top with 1/2 cup of cheddar cheese. Bake at 350 for 15 minutes. Serve with pita chips, toasted bread, or tortilla chips.

Note: You can substitute 1 pound of your favorite sausage to make this dish.

Kajmak Spread

4 oz. feta cheese, room temperature
4 oz. cream cheese, room temperature
1 stick butter, room temperature
4 oz. ricotta cheese, room temperature
4 oz. sour cream, room temperature
1/2 red onion minced
2 cloves garlic minced
1 tbsp. chopped parsley
1 tsp. fresh thyme
1 tsp. black pepper

 This dip is spicy, cheesy, and savory. It’s a party in the mouth for sure.

½ lb. Andouille sausage, diced

8 oz. sharp cheddar cheese, grated

8 oz. jack cheese, grated

8 oz. mozzarella cheese, grated

4 Anaheim chilies

10 fresh jalapenos

5 cloves of garlic

½ brown onion

1 tsp. creole seasoning

3 tbsp. extra virgin olive oil

1 tbsp. sour cream

Set oven temperature to broil. Rinse off vegetables and put in an oven proof pan. Top vegetables with 1 tablespoons of olive oil and 1 teaspoon of salt.

Roast chilies, jalapenos, garlic and onion until the chili skin is slightly charred, remove from oven, cover with a napkin and set aside for five minutes.

Dice Andouille sausage, add 1 tbsp. extra virgin olive oil to pot and cook diced Andouille until crisp about 10 minutes, drain and set aside.

Discard stem off of chili and jalapenos. Remove charred skin off of chilies with the side of a knife, slit chili down the middle and remove seeds and vein. You can remove seeds out of jalapenos if you want to lessen the heat in this dish.

I personally leave all the seeds and stems, I like it hot.  Place roasted garlic, onion, jalapenos and chili and a blender or food processor and pulse. Leave semi chunky for texture.

Heat a medium skillet on med high heat, add 1 tbsp. extra virgin olive oil, add vegetable mixture, season with creole seasoning and  cook for about 5 minutes to remove moisture.

Add cheese to pan by the handfuls, making sure cheese is fully melted before adding next handful.

When cheese is completely melted add sour cream and stir then stir in cooked Andouille sausage.

Enjoy.

 Neman Marcus Dip, My Way!

This dip is excellent, I took a classic recipe and I “creolized” it with the addition of good ole’ southern pecans. 

3 tbsp mayo

¼ c chopped green onions

3 tbsp sour cream

3 slices bacon, crispy

1 tbsp bacon grease

1 c. cheese grated

½ c pecans

5 dashes of tabasco hot sauce

1/2 tsp. black pepper

pinch of creole seasonings

Mix all the ingredients together and stir, chill for about an hour.