We've rounded up some of our favorite chefs from the Tastemade Community and challenged them to serve up their best game day dishes. In this episode, EmmyMadeInJapan competes against Katie Quinn in a duel for the most delicious party dip. FULL RECIPES BELOW:
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Check out Emmy's Channel – http://www.youtube.com/emmymadeinjapan
Check out Katie's Channel – http://www.youtube.com/theqkatie
Check out Byron's Channel – http://www.youtube.com/byrontalbott
KATIE'S CARAMELIZED ONION DIP
For the homemade mayonnaise:
– 1 large egg yolk
– 1 tablespoon water
– 1 tablespoon lemon juice
– 1 teaspoon dijon mustard
– 1 cup vegetable or canola oil
– Kosher salt
For the dip:
– 2 tablespoons unsalted butter
– 2 tablespoons canola oil
– 5 medium onions, halved and thinly sliced
– 1 large garlic clove, minced
– 8 ounces cream cheese, softened
– 1 cup mayonnaise
– 1 cup sour cream
– Kosher salt and freshly ground pepper
– 1 teaspoon chopped cilantro, for garnishing
– 1/2 teaspoon paprika, for garnishing
– Potato chips, for serving
Melt the butter and oil in a large pan. Add the onions and cook over high heat, stirring frequently, until just softened and beginning to brown, about 10 minutes. Reduce the heat to medium and cook until the onions are golden and softened, about 20 minutes, continuing to stir frequently. Add the garlic and cook for 1 minute.
Make the mayonnaise: Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
In a standing mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Beat in the mayonnaise and sour cream. Roughly chop the onion and fold it into the cream cheese mixture and season generously with salt and pepper. Scrape into a bowl, cover, and refrigerate until chilled.
Sprinkle with the parsley and cilantro and serve with potato chips.
EMMY'S CHICKEN ENCHILADA DIP
– 1 small rotisserie chicken breast, cooked & chopped
– 1/4 C. onion, minced
– 1/4 C. green bell pepper, minced
– 1, 8oz block extra sharp cheddar cheese, freshly grated
– 1/2 C. sour cream
– 1, 8 oz. block cream cheese, softened
– 1/2 t. black pepper
– 1, 10 oz can green enchilada sauce
– green onions, finely sliced for garnish
– tortilla chips
Preheat oven to 350˚.
In a stand mixer cream, cream cheese and sour cream until well incorporated. Add onions, green bell pepper, chicken, black pepper, 3/4 of the enchilada sauce, and 3/4 of the grated cheddar.
Mix to combine. Pour dip into a oven-safe dish. Top with remaining enchilada sauce and grated cheese. Place in oven and bake until bubbling in the center 25-40 minutes depending on the size of the baking dish. Switch oven settings to broil. Broil until the cheese is golden.
Top with green onions and serve with tortilla chips.