rw.mpmn-digital.com
New recipes

Swamp Dip

Swamp Dip


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 10 Ounces box frozen chopped spinach, thawed
  • 1/2 Cup drained and chopped roasted red bell peppers
  • 8 Ounces container sour cream
  • 1 Cup mayonnaise
  • 2 Tablespoons finely chopped yellow onion
  • 2 Tablespoons lemon juice
  • 1 packet dry vegetable soup mix
  • pepper to taste
  • 1 Dash of ground red pepper, optional

Directions

Thaw spinach completely, and squeeze dry in paper towels. Transfer to a large bowl and add red peppers, sour cream, mayonnaise, onion, lemon juice, vegetable soup mix, pepper, and ground red pepper, if using.

Refrigerate at least 30 minutes before serving. Serve with tortilla, pita, or bagel chips.

Nutritional Facts

Servings6

Calories Per Serving403

Folate equivalent (total)112µg28%

Riboflavin (B2)0.2mg12.2%


Bat Wings with Swamp Dip

Tell the kids they're eating bat wings and they are sure to request them even when its not Halloween!

Recipe Ingredients:

20 chicken wings (3 1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)

Cooking Directions:

  1. Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.
  2. Place wings on a foil-lined 15x10x1-inch baking pan.
  3. Bake, uncovered, in a 450°F (230°C) oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or until chicken is tender and no longer pink.
  4. Serve with Swamp Dip.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.


SEC Tailgate Special : The University of Florida

Football at the Swamp, baby! If you are a Florida fan, you love it. If you are anyone else in the SEC, you FEAR the swamp. (Or is that just the rest of the SEC East?)

Our goal: to capture the spirit of each school’s team and make a fun and delicious recipe using local flavor and flair. So we put our football differences aside, and researched every school.

If you have ever been to an SEC Tailgate, you know that food is the only thing that brings opposing fans together. (Besides the fact that we all want to beat Florida.) (Whoops!! Sorry Gator Nation. Vol fan here. we've been giving you a hard time on the other tailgate recipe pages, but love ya, mean it! )

If you don’t follow college football or aren’t a fan of the SEC…that’s totally ok. The SEC Tailgate recipes are still awesome for your next party. Or a Tuesday. (We won’t judge.)


Recipe Summary

  • 2 tablespoons salted butter
  • ½ cup diced green bell pepper
  • 1 small yellow onion, diced (about 1 cup)
  • ½ cup diced celery
  • 3 garlic cloves, chopped
  • 1 jalapeno chile, diced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 1 pound frozen peeled crawfish tails, thawed according to package directions
  • 8 ounces cream cheese, softened
  • 2 cups grated extra-sharp Cheddar cheese (about 8 oz.)
  • ¼ cup heavy whipping cream
  • 2 tablespoons Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Crackers, toasted baguette slices

Melt butter in a large sauté pan or skillet over medium. Add bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Add paprika and cayenne pepper, and cook 1 more minute.

Place crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart slow cooker. Stir in bell pepper mixture, Creole mustard, Worcestershire sauce, and hot sauce. Cover and cook on HIGH 45 minutes. Reduce heat to WARM. Stir in lemon juice and parsley serve with crackers or toasted baguette slices.


Swamp Dip - Recipes

Cowboy Crack

This is one easy dip recipe you simply have to make. Cowboy Crack gets its&hellip More

(2 Votes)

Sweet and Spicy Jezebel Dip

Sweet and Spicy Jezebel Dip is a unique and simple dip recipe that will&hellip More

(8 Votes)

Copycat Applebee's Spinach Artichoke Dip

If you love getting Applebee's Hot Artichoke and Spinach Dip at the&hellip More

(7 Votes)

Addictive Deviled Egg Spread

A less chunky version of egg salad, this Addictive Deviled Egg Spread will&hellip More

(8 Votes)

Old Fashioned Ham Salad

Old fashioned ham salad is one of those recipes that might not be familiar&hellip More

(1 Votes)

Swamp Dip

Swamp Dip is a spinach dip recipe that was inspired by the University of&hellip More

(2 Votes)

Crowd Pleasing "Crack" Dip

This four ingredient easy dip recipe couldn't be any faster to whip up.&hellip More

(6 Votes)

"Texas Trash" Dip

Homemade dip recipes are easy yet impressive party appetizers. The next&hellip More

(3 Votes)

Spicy Louisiana Shrimp Dip

"Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that&hellip More

(1 Votes)

Cowboy Corn Dip

Spice up your next party, and serve Cowboy Corn Dip with corn or tortilla&hellip More

(1 Votes)

German Cheese Dip <>

"This a beautiful melody of cheese brought together in a creamy cheesy&hellip More

(1 Votes)

Copycat Guthrie’s Sauce – the Perfect Fry&hellip

"In the South, we love chicken fingers made of strips of real chicken&hellip More

(1 Votes)

How to Make Guacamole at Home

Learn How to Make Guacamole at Home and you'll never be a slave to&hellip More

(8 Votes)

Mom's Favorite Crab Dip

"Simple is always best especially when you're hosting a party! My Moms&hellip More

(0 Votes)

3-Ingredient Colossal Hot Queso Dip

This unbelievable 3-Ingredient Colossal Hot Queso Dip can feed a small&hellip More

(1 Votes)

Recipe of the Day

Grandma's Magic Cake Recipevideocam

Grandma's Magic Cake is unbelievably easy to make and delicious. This is the perfect type of cake to serve anytime during the day.&hellip See more Continue reading: "Grandma's Magic Cake Recipevideocam"

What's Hot


Swamp Soup

"This is a light, non-tomatoey soup. It doesn't sit so heavy in your belly. It can be made once, add more chicken broth the next day and eat again! Even on the third day, it's delicious! Just add more chicken broth and another can of beans. My two teenage grandchildren love it. The oldest one said, "I don't care how gross it looks, it's good!" and he ate five bowlfuls! Just try it one time and you will be hooked on this soup."

Where to Order Swamp Soup in Gulf Shores

If you want to try this delish soup before you make it at home, visit Fish River Grill in Gulf Shores. Order a bowl or enjoy a complimentary sample size before your meal. It may be one of the most unique soups you order during your vacation in Gulf Shores and Orange Beach. It's the perfect fix for a rainy beach day, too!

Simply Can't Wait? Try Swamp Soup

Ingredients
  • 2 (10 oz. pkg.) fresh, chopped turnip greens, or: one 27 oz. can "Margaret Holmes" turnip greens
  • 1 small onion, chopped very fine
  • 1 pkg. DRY Knorr Vegetable Soup mix
  • 1 15 oz. can northern beans
  • 1 15 oz. can navy beans
  • 5 cups low sodium chicken broth (the boxed kind)
  • 1 lb. pkg. smoked sausage, sliced thin and cut into quarters (I use polish kielbasa) it tasted better if you brown in a skillet - but you don't have to.
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon garlic powder
  • pepper to taste
  • (Do NOT add salt)
Directions

Cook onions in a non-stick 5 pt. pot until transparent and tender. Add the quartered polish sausage to the pan and cook just a little bit, stirring occasionally. Add the rest of the ingredients, stir and bring to a boil-reduce heat & simmer until heated through and through and the green peas in the dry Knorr you added are done.

Substituting turkey or chicken sausage works fine. With the low sodium chicken broth and turkey or chicken sausage - it's healthy and good!


Swamp Dip - Recipes

Buckaroo Snack Dip

Hold onto your hats cowboy and cowgirls because this Buckaroo Snack Dip is&hellip More

(5 Votes)

Cowboy Crack

This is one easy dip recipe you simply have to make. Cowboy Crack gets its&hellip More

(2 Votes)

Sweet and Spicy Jezebel Dip

Sweet and Spicy Jezebel Dip is a unique and simple dip recipe that will&hellip More

(8 Votes)

Copycat Applebee's Spinach Artichoke Dip

If you love getting Applebee's Hot Artichoke and Spinach Dip at the&hellip More

(7 Votes)

Addictive Deviled Egg Spread

A less chunky version of egg salad, this Addictive Deviled Egg Spread will&hellip More

(8 Votes)

Easy Slow Cooker Buffalo Chicken Dip

"Is it party time at your house? You probably need to make this easy&hellip More

(1 Votes)

Swamp Dip

Swamp Dip is a spinach dip recipe that was inspired by the University of&hellip More

(2 Votes)

Dunkaroo Dip Recipe

The 90s called, and they want you to make this Dunkaroo Dip. We remember&hellip More

(8 Votes)

Crowd Pleasing "Crack" Dip

This four ingredient easy dip recipe couldn't be any faster to whip up.&hellip More

(6 Votes)

Bacon Cheddar Cream Cheese Dip

"I stole this bacon cheddar cream cheese dip recipe from my sister in law.&hellip More

(1 Votes)

Sausage & Cream Cheese Bites “Donkey Balls”

"These sausage and cream cheese bites have a funny name donkey balls.&hellip More

(1 Votes)

"Texas Trash" Dip

Homemade dip recipes are easy yet impressive party appetizers. The next&hellip More

(3 Votes)

Spicy Louisiana Shrimp Dip

"Spicy Louisiana Shrimp Dip is a spicy, creamy dip with cajun spices that&hellip More

(1 Votes)

Cowboy Corn Dip

Spice up your next party, and serve Cowboy Corn Dip with corn or tortilla&hellip More

(1 Votes)

German Cheese Dip <>

"This a beautiful melody of cheese brought together in a creamy cheesy&hellip More

(1 Votes)

Recipe of the Day

Grandma's Magic Cake Recipevideocam

Grandma's Magic Cake is unbelievably easy to make and delicious. This is the perfect type of cake to serve anytime during the day.&hellip See more Continue reading: "Grandma's Magic Cake Recipevideocam"

What's Hot


SWAMP CABBAGE: SOUTHERN FLORIDA NATIVE WITH A HEART OF PURE PALM

If you pull up a chair at a gourmet restaurant, you call it hearts of palm.

If you pull up a chair in a Florida Cracker kitchen, you call it swamp cabbage.

Step this way and meet a unique vegetable. A Florida native, it has two faces. Fit for princes and paupers, swamp cabbage, alias hearts of palm, has a taste all its own.

Ask most folks who have been around south Florida for a lifetime what swamp cabbage tastes like and you get smiles. They open their mouths, in all sincerity to tell you all about how yummy it is. Then they close their mouths and get a curious look on their faces.

''Uhhh . . . you just have to try it,'' they say. ''There`s nothing else like it.''

Hearts of palm is served in good restaurants all over the country, but finding Florida swamp cabbage is a little more difficult.

Swamp cabbage is taken from the cabbage palm tree, otherwise known as the sabal palm, Florida`s state tree. But once the heart is taken, the tree dies. There`s a lot of misunderstanding about whether it is permissible to cut down the state tree in order to obtain the terminal bud that cooks up into no more than a quart of vegetables.

One old timer contacted for this story thought that an uncontrollable urge for swamp cabbage could cost an offending party a $500 fine. Meanwhile, ranchers in St. Lucie County in east central Florida brushed that off with the sure statement that cabbage palms ''grow like weeds in these parts.''

Both Martin and St. Lucie county officials said that it is not illegal to cut cabbage palms, but that the practice is not encouraged.

Stan Rosenthal, Martin County forester, said that the cabbage palm is on

''a conservation list,'' but using it for food carries no penalty.

However, he said, ''gourmets are urged to restrain their appetites.''

Should you decide that you absolutely must have some, the scenario goes something like this one played out on a recent afternoon:

From a palm and pine thicket at the back of the Circle T Ranch in Port St. Lucie comes the sound of a chain saw. Following that screaming, growling sound through the woods one finds Chuck Tilton there amidst the smoke and the mosquitoes--with sweat dripping off the end of his nose.

He has just sawed down a 10-foot cabbage palm tree, which lies felled at his feet, and his chain saw is now ripping through a segment near the top of the tree just below the leaves.

He tears back the remaining stiff outer segments until a shimmering core is exposed. He has killed the tree and now holds its ivory white heart in his hand.

Tilton says he is getting the swamp cabbage for a fundraiser for the local Elks, adding that the thicket at the back of the ranch is to be cleared anyway.

Once you find someone who can cut cabbage palms down with a clean conscience, the next step is to find someone who can cook it. Local recipes tend to be of the ''add a little of this, enough of that and cook it until it`s done'' variety.

Warren Kendall of Jensen Beach, Fla., shared what he said is the basic recipe for cabbage palm, but he didn`t want to take credit for it.

''It belongs to the people of Florida,'' he said.

The tree selected for eating shouldn`t be too big, nor should it grow too near the water or the heart will be bitter.

When you cut out the heart, which is in the segment just below the base of the leaves, peel back the outer layers with a knife until you reach the part you can break with your fingers. That`s the tender part that is sweet and edible.

Clean it right away and keep it in cold water until you`re ready to cook it or the dish will turn green instead of being white as it should be, Kendall warned.

Fry some hickory smoked bacon or fatback in a pot, then brown onions in the fat. Put in the swamp cabbage, broken into bite-sized pieces. Add water until it`s level in the pot with the swamp cabbage. Bring the water to a boil and cook the swamp cabbage until it`s tender.

Phillip Dean cooks a Florida Cracker party dinner once a year for residents of a local condominium building. Along with fried local fish, black- eyed peas, sweet potato pie and something called ''red neck salad,'' he prepares swamp cabbage.

He, too, starts with bacon and lots of onions, but to his swamp cabbage dish, he adds chopped tomatoes, salt, pepper, thyme, bay leaf, a little Worcestershire sauce and a dash of Tabasco sauce.

Cook the swamp cabbage until it`s just tender, he advises. ''If you cook it too long it will be a mess. You won`t even be able to tell it`s swamp cabbage.''

Raw swamp cabbage also is appreciated as a Florida Cracker delicacy.

For cooks who would like to try cooking hearts of palm (it turns back into hearts of palm if you`re going to be really careful and measure everything) and need a precise list of ingredients, here is a recipe featured at Allen`s Historical Cafe, Auburndale, Fla.

Preparation time: 15 minutes

Cooking time: 3 to 4 hours

Small head swamp cabbage (cut out tender part inside the palm) or 2 cans hearts of palm

1. Fry bacon until crisp in frying pan drain and retain grease.

2. Crumble the fried bacon and add to a saucepan along with bacon grease, water and cabbage palm. Simmer, covered, until tender, 3 to 4 hours. (Cooking time will be less if using canned hearts of palm.) Add water as needed -- salt and pepper to taste.

Preparation time: 15 minutes

2 cups cooked swamp cabbage (drained) or 2 cans hearts of palm

1/2 cup finely chopped onion

1. Cook swamp cabbage partially in 1 cup water. Be sure to cook with lots of pepper. Remove from pot drain and dice.

2. Combine swamp cabbage with onion, egg, salt and pepper. Add flour a little at a time until stiff.

3. Heat griddle or frying pan with 1-inch fat in the bottom. Drop mixture by the teaspoon into hot grease. Fry until brown on both sides. Drain on paper towel. Serve hot.


Cajun Shrimp Spread and Dip

Cajun Shrimp Dip is such a delicious addition for any party or gathering. It's great with tortilla chips, corn chips, crackers, or even spread on bread. Make it a day ahead if you can, because the flavor only improves, but try to at least chill it for an hour or so at the very least, letting it come to room temperature before serving.

More often than not, we make dips like this from highly seasoned, leftover boiled shrimp. I know. Some of you are saying leftover boiled shrimp? What's that?! Well, let's just say when we have a shrimp boil here in the Deep South, we make a lot of shrimp, so there's often some left. No worries though. I've written the recipes to start from scratch with raw shrimp. The Cajun goes shrimping in-season with his Dad, so I almost always have freshly frozen, raw shrimp put up in my freezer.

That said, can you use good ole canned shrimp from the grocery store shelf? Of course! I admit, I'm a bit spoiled having grown up along the Gulf coast where seafood is plentiful and fresh. That tastes by far the best, no doubt. Plus with canned shrimp, you do need to factor in the other stuff that's in there, such as sodium, since one small 4 ounce can of small salad shrimp can contain as much as 30% sodium! Frozen and thawed, small salad shrimp would be of much better quality and it's so simple to season.

I neglected to do this for the photo this time, but as with most dips, a nice garnish is to top the dip with just a bit of one of the primary ingredients - here a few of the whole or chopped, cooked shrimp and a sprinkling of a bit of some extra Cajun seasoning or Old Bay. Dips are mostly unidentifiable, so the garnish also lets your party guests know what the dip contains.

The amount of mayonnaise is, of course, only a guideline. Just enough to reach the desired consistency you're looking for.

For more of my favorite appetizer recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Cajun Shrimp Spread and Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min
Inactive time: 1 hour
Total time: 1 hour 10 min
Yield: About 4 to 6 servings

  • 1 pound small raw shrimp , peeled
  • 1/2 tablespoon canola oil
  • Old Bay seasoning , to taste
  • Cajun seasoning (like Slap Ya Mama), to taste
  • Kosher salt and fresh cracked black pepper , to taste
  • 1 (8 ounce) package cream cheese , softened at room temperature
  • 1/3 to 1/2 cup mayonnaise
  • 2 tablespoons grated onion
  • Juice of half a lemon (about a tablespoon)
  • Couple dashes hot sauce , to taste
  • 1 teaspoon Cajun seasoning , or to taste

Dry shrimp off well with paper towels. In a large skillet, heat the oil over medium high heat. Add the shrimp and sprinkle with Old Bay, Cajun seasoning, and salt and pepper. Cook the shrimp, stirring occasionally, until it turns pink and is no longer transparent. Remove and set aside to cool.

Set aside a few shrimp for garnish. Place the shrimp into a food processor and process until finely chopped. Cut the cream cheese into chunks and add to the shrimp. Spoon in 1/3 cup of the mayonnaise, and add the grated onion, lemon juice, hot sauce and Cajun seasoning. Process until smooth. Add additional mayonnaise as needed to thin further. Taste and adjust seasonings. Refrigerate overnight if possible, or at least one hour.

Spoon into a serving bowl and garnish with the whole shrimp and a sprinkle of Cajun seasoning. Serve with toast points, assorted crackers, chips or cut up vegetables.

Hot Dip: Prepare as above except transfer to a 2-1/2 quart size baking dish. Bake in preheated 375 degree F oven for about 25 to 30 minutes or until bubbly. Garnish with reserved shrimp before serving.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.


.

Louisiana Travel’s Ponchatoula Strawberry Pie

This easy dessert evokes memories of the Ponchatoula Strawberry Festival, which annually celebrates the sweet, tangy, juicy berries with various savory and sweet dishes. A fan favorite, the Ponchatoula Strawberry Pie is a gorgeous, simple and elegant way to capture the singular flavor of a fat, ripe strawberry. This recipe calls for a prebaked pie shell, but you are also welcome to use your own family favorite pie crust if you prefer!

1 baked 9-inch pie shell
1 quart fresh Ponchatoula strawberries
1 cup white sugar + 1/2 tablespoon reserved for whipped cream
3 tablespoons cornstarch
3/4 cup water
1/2 cup heavy whipping cream
1/4 teaspoon vanilla extract

Instructions:
Arrange half of strawberries in baked pie shell.
Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture.
Reduce heat and simmer until thick, about 10 minutes, stirring occasionally.
Pour mixture over berries in the pie shell.
Chill for at least 2 hours. Take whipping cream and beat in a small bowl with 1/2 tablespoon of sugar and vanilla until peaks form. Spread over top of chilled pie. Cut and serve!



Comments:

  1. Esquevelle

    Congratulations, your opinion will be useful

  2. Zulkitaur

    You will not prompt to me, where to me to learn more about it?

  3. Akeno

    What necessary words... super, a brilliant phrase

  4. Kayde

    the phrase Excellent

  5. Nachton

    I mean you are wrong. Enter we'll discuss. Write to me in PM, we will handle it.

  6. Kajidal

    What for mad thought?

  7. Pearroc

    What nice idea

  8. Gronos

    How many people come to you. I envy white envy.



Write a message