World's Wildest Dips

Tonight, hungry and impatient, waiting for the rice to steam, I was struck by a flash of culinary . . . brilliance, perhaps? In any case, 'twas an inspiration, and an unusual one at that. I said to Gertrude, "I just had the most interesting idea!" and began to detail the concoction. As follows are approximate instructions for preparation.

Ingredients:

*one part tofu, crumbled
*three to four parts peanut butter
*one part tomato, finely chopped
*a dash of dill
*a pinch of salt
*liberal amounts of hot sauce of the Tabasco variety

Combine all ingredients and stir into a paste. You will likely need to add up to one part water to achieve the proper consistency. Stir until thoroughly mixed. Use as a dip for vegetables such as celery, carrots, cucumbers; use as a spread for bread or sandwiches.

Next, stop gagging thinking about it, and actually go to your kitchen and make this stuff. I did not have high hopes myself, and I was highly impressed by the sauce/dip beyond my wildest expectations (i.e. the product was not only not disgusting but also quite enjoyable). Dill and salt are both very important for the initial flavor, which would otherwise be boring and unnotable. The tofu is necessary for the right texture. And the hot sauce sneaks up on you, making you want to do nothing but eat more and more.

Ingredients:

*1 pound Roll Sausage
*1/2 cup chopped onion
*1/3 cup chopped bell pepper (red, yellow or green)
*1/2 cup diced fresh tomato
*1/4 cup chopped fresh cilantro
*1 (4-ounce) can chili peppers, drained and chopped
*1 teaspoon hot pepper sauce
*1/2 teaspoon ground cumin
*1/2 teaspoon chili powder
*2 cups (8 ounces) shredded Monterey Jack cheese
*2 cups (8 ounces) shredded Cheddar cheese
*1 (14-ounce) bag corn tortilla chips

Preheat oven to 350°F. Cook sausage, onion and bell pepper in large skillet until sausage is browned; drain on paper towels. Place in 2-quart casserole dish. Stir in tomato, cilantro, chili peppers, hot pepper sauce, cumin and chili powder. Top with cheeses; bake, uncovered, 10 to 15 minutes or until dip is heated through and cheese is melted. Serve with tortilla chips. Refrigerate leftovers.

Spicy Sun Orange Sunset Dip

A beautiful sunset, A cool ocean breeze,
What better way to wind down the night!
A citrus cocktail with a friend,
Our 'Orange Sunset' Dip and tostados.
'Set Sail' with fruit and spice.

Ingredients: Orange Peel,Chili Powder, Dry Mustard and seasonings. 2oz. pkg.

But It Now! $3.95

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Ingredients:

*2 tbsp. vegetable oil
*1 med. onion
*2 tomatoes, peeled, seeded, chopped
*2 tbsp. canned (or the pickled in the jar) chopped jalapeno chile peppers
*1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed, drained dry
*2 c. grated Monterey Jack cheese
*8 oz. cream cheese, cut into 1/2 inch pieces, room temperature
*1 c. 1/2 and 1/2 cream
*2 (2.2 oz.) cans sliced drained black olives (about 1 c.)
*1 tbsp. red wine vinegar
*Salt and pepper
*Tortilla chips

Heat oil in heavy skillet; add onion and saute until softened. Add tomatoes and chiles and cool 2 minutes. Transfer mixture into large bowl and add spinach, cheeses, 1/2 and 1/2, olives and vinegar. Season with salt and pepper.

Spicy Sun Loaded Potato Dip

Imagine a baked potato, loaded with sour cream, chives, bacon and cheese. Now you can serve the same taste with your chips or crackers!
Our dip is 'Loaded' with flavors. We bring the taste of 'Home' to the Islands!

Ingredients: Chives, bacon bits, cheddar cheese powder and seasonings.
2oz. pkg.

Buy It Now! $3.95

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This may sound weird, but it's a winner. People don't quite know what they are tasting, but always ask for the recipe. It's easy and delicious. Please try it!

Ingredients:

*1(13ounce)jar herring in wine sauce, chopped
*1 small green bell pepper, chopped
*1(8ounce)jar artichoke hearts, chopped
*1 small red onion, chopped
*1(3ounce)can of chopped black olives(diced)
*1(6ounce)bottle chili sauce, to taste

Directions:
1) Mix first 5 ingredients together.
2) Add enough chili sauce to basically wetten the rest of the ingredients.
3) Serve on crackers.
4) Note: I have given ounce size of cans and jars, but this recipe can easily be made in any proportion to taste.

Sounds a little weird to me, but when I tried this dip I was pleasantly surprised. Works well as a dip for raw vegetables, crackers or tortillas.

Ingredients:
*2 ea Avocados peeled and chopped
*1/2 c Vegetable oil
*1 ts Sugar
*1/4 ts Freshly ground pepper
*1/2 c Raisins
*1/4 c Lime juice
*1 ts Salt

Directions:

***Place all ingredients in blender, cover and blend on high speed until smooth, about 45 seconds.

Spicy Sun Seafood Diablo Dip

Fire on the mountain! An Island favorite! A 'Spicy' version of our Dock O' the Bay dip. Set blazin with our Diablo dip!

Ingredients: Old bay spice, chipolte, parsley, smoked paprika and seasonings. 2oz. pkg.

Buy It Now! $3.95

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Spicy found this dip on the Web site of the National Honey Board, and couldn't resist it because it's ingredients are so weird!

What You Need

*2 cups cider vinegar
*1 quart honey (three pounds)
*1/4 cup hot pepper sauce
*3 cups ketchup
*3 cups peanut butter

What To Do:

1. First, have faith that this unusual combination of ingredients will produce a delicious sweet and spicy dip!

2. Blend honey and peanut butter together.

3. Stir in remaining ingredients.

4. Serve. Great as a dip for chicken and turkey nuggets, chicken fingers, egg rolls, or even French fries.

"...Spicy?...Do you want to go out sometime?....Please?...I've never tasted anyone like you before...."
- Kelly M.

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