Lobster Newburg Dip

Lobster Newburg Dip

Servings 24

1 (16-ounce) loaf French baguette
1/4 cup finely chopped fresh parsley
2 tablespoons butter melted
2 cloves garlic peeled
2 tablespoons finely chopped shallots
1 tablespoon olive oil
1/4 cup sherry
1 (10.75-ounce) can cream of shrimp soup
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
8 ounces cream cheese softened
2 (3-4-ounces) eachs uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)

1. Preheat oven to 400 degrees F. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in Pampered Chef Stainless (6-quart) Mixing Bowl. Bake bread on Pampered Chef Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Pampered Chef Garlic Slicer. Cook garlic, shallot and oil in Pampered Chef (2-quart) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.

2. Place Pampered Chef Stainless Steamer into Pampered Chef (4-quart) Saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into Pampered Chef Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.

Hot Crab Dip

Hot Crab Dip

Servings 40

2 (8-ounce) packages softened cream cheese
4 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 (6-ounce) cans crab meat
1 1/2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 tablespoons Worcestershire sauce
paprika for garnish

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9x13 inch baking dish. Garnish with paprika.
3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.

Hot Artichoke Crabmeat Dip

Hot Artichoke Crabmeat Dip

Servings 16

1 (8-ounce) package cream cheese softened
1 cup mayonnaise
1 clove garlic pressed
1 (14-ounce) can artichoke hearts in water drained and chopped
1 (8-ounce) package imitation crab meat chopped (about 1 1/2 cups)
3/4 cup (3 ounces) grated fresh parmesan cheese
1/3 cup thinly sliced green onions with tops
1 lemon
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper
Additional sliced green onion
Baked Pita Chips

1. Preheat oven to 350 degrees F. Combine cream cheese and mayonnaise in Pampered Chef Classic Batter Bowl; mix well. Press garlic into batter bowl using Pampered Chef Garlic Press.

2. Using small Pampered Chef Stainless Mesh Colander, drain artichokes. Chop artichokes and crabmeat using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Slice green onions with Pampered Chef Chef's Knife. Zest lemon with Pampered Chef Zester/Scorer to measure 1 teaspoon zest. Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black pepper to batter bowl; mix well.

3. Spoon mixture into Pampered Chef Deep Dish Baker. Bake 25-30 minutes or until golden brown around edges. Sprinkle with red bell pepper and additional green onions. Serve with Baked Pita Chips, if desired.

Crab Rangoon Dip

Crab Rangoon Dip

Servings 16

1 (8-ounce) package cream cheese softened
1 clove garlic pressed
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sweet and sour sauce
1/2 package (8 ounces) imitation crab meat
1 green onions with tops (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds

1. In Pampered Chef Small Batter Bowl, combine cream cheese and garlic pressed with Pampered Chef Garlic Press using Pampered Chef Small Mix 'N Scraper. Add Swiss cheese; mix until well blended. Spread cream cheese mixture over bottom of Pampered Chef Mini-Baker.

2. Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat using Pampered Chef Food Chopper; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

3. Meanwhile, thinly slice green onion using Pampered Chef Santoku Knife. Sprinkle dip with green onion and almonds. Serve dip warm.

Robyn's Buffalo Chicken Dip

Robyn's Buffalo Chicken Dip

3/4 cup hot sauce or wing sauce
2 (8-ounce) packages softened cream cheese
1 cup ranch salad dressing
10 ounces cubed Seasoned Grilled Chicken (seasoned with Pampered Chef Chipotle seasoning, seasoned salt, garlic seasoned salt or garlic powder & cayenne pepper)
shredded cheese
1 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Mix cream cheese, ranch, and hot sauce thoroughly.

Fold in chicken.

Use casserole plate or pie plate, coated with cooking spray.

Spread out mixture then top with shredded cheese.

Bake 10-15 minutes until cheese is hot and bubbly.