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Mozzarella and Parmesan Chicken Bites

Mozzarella and Parmesan Chicken Bites

When in need of something crispy and gooey at the same time, you can turn to these bite-sized cheesy nuggets. So before deep-frying them, stuff the chicken breast pieces with mozzarella sticks for a meaty and cheesy experience. For the crunchiness factor coat them with an oregano-flavored mixture of panko and parmesan. Serving them with a dip is a must. They will be gone in no time.

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Ingredients Needed for Mozzarella and Parmesan Chicken Bites

10 ounces of chicken breast
3 ounces of low moisture mozzarella, cut into 6 sticks 1-inch each
⅓ cup panko
2 tablespoons of parmesan, grated
1 tablespoon dried oregano
salt
pepper
½ cup flour
2 eggs
vegetable oil

How to Make Mozzarella and Parmesan Chicken Bites

  1. Cut the chicken breast half into 3-4 small pieces. Make an incision into each of the 6 and stick in there 1 mozzarella stick.
  2. Add the panko, parmesan, and oregano to a smaller bowl. Season with salt and pepper and mix. Add the flour to a second bowl. Add the eggs to a third bowl and whisk them.
  3. Coat each chicken breast piece with flour, whisked egg, and panko mixture.
  4. Fill a cooking pot 1/3 – 1/2 with vegetable oil and heat it over medium-high heat. Deep-fry the coated meat until golden brown, or for 5 minutes each.
  5. Serve with a red dip.
Creamy Tahini Eggplant Spread

Creamy Tahini Eggplant Spread

The deliciously creamy texture of this dish will win your heart for sure. Just upgrade with yogurt and tahini the eggplant’s pleasantly smoky taste. This is a spread, but it can be served as a dip, too. So, serve it either with toast or with some snack.

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Ingredients Needed for Creamy Tahini Eggplant Spread

1 large eggplant
½ cup yogurt
2 tablespoons of tahini
salt
pepper
1 garlic clove, crushed
1 tablespoon olive oil

How to Make Creamy Tahini Eggplant Spread

  1. Line a baking tray with parchment paper, place the eggplant on it and bake it for 40 minutes at 360⁰F/180⁰C.
  2. Place the cooked eggplant on the work surface and cut it lengthwise in half. Scoop out the pulp and discard the rest.
  3. Ground and mash the eggplant pulp using a knife. Transfer it to a bowl.
  4. Add the yogurt, tahini, garlic, and olive oil. Season with salt and pepper and mix until even.
  5. You can serve it in serving bowls and, optionally, garnish it with parsley.
Lemony Eggplant Spread

Lemony Eggplant Spread

Enrich the cooked eggplants’ already interesting taste, by letting them absorb lemon and tahini flavor. After we spread this on crunchy slices of bread we found it irresistible. This eggplant mixture can be used either as a spread or as a dip.

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Ingredients Needed for Lemony Eggplant Spread

2 medium eggplants
2 tablespoons of lemon juice
1 teaspoon tahini paste
pepper
salt
1 teaspoon fresh parsley, chopped

How to Make Lemony Eggplant Spread

  1. Line a baking tray with parchment paper. Place the eggplants on it and poke holes in them using a fork.
  2. Bake for 30 minutes at 360⁰F/180⁰C.
  3. Place each cooked eggplant on the work surface. Cut it lengthwise in two and scoop the pulp out adding it to a bowl.
  4. Blend the eggplant pulp until smooth using a hand blender.
  5. Add the lemon juice and tahini paste, season with salt and pepper, and mix until even. Add the parsley, too
Curry-Cajun Mustard with Fish Nuggets

Fish Nuggets With Curry Cajun Sauce

There is a whole range of snacks and foods, where the main secret to their savor is the sauce or dip they’re being served with. This is the case, too. Upgrade the fish fingers with a special wholegrain mustard-based dip. Make it buttery and creamy and flavor it with curry, Cajun, and parsley.

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Ingredients Needed for Fish Nuggets With Curry Cajun Sauce


For the sauce:

1 tablespoon butter
3 garlic cloves, crushed
1 teaspoon curry powder
1 teaspoon cajun seasoning
⅔ cup heavy cream
1 tablespoon wholegrain mustard
¼ cup fresh parsley, chopped
salt

For the nuggets:

20 fish nuggets
vegetable oil for frying

How to Make Fish Nuggets With Curry Cajun Sauce

  1. For the sauce:

    Melt the butter in a medium cooking pot. Add the garlic in the process. Stir until tender.

  2. Add the curry and cajun powder. Stir for up to 1 minute. Add the heavy cream and mix it in.
  3. Add the whole grain mustard and parsley. Season with salt. Mix. Simmer for 5 minutes. Set aside.
  4. For the nuggets:

    Fill a pot halfway with vegetable oil and heat it over medium heat.

  5. Deep-fry the nuggets according to the instructions on the package.
  6. Serve the nuggets with mustard and some french fries as a side-dish.
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