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Recipe: Granite City Dip

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  • Recipe: Granite City Dip

    Someone was looking for a Granite City recipe but I forgot the entire name of it. I did
    find this one.


    Granite City Dip


    1 cup sour cream
    1/2 cup mayonaisse
    1/4 teaspoon onion powder
    1/4 teaspoon curry
    1/8 teaspoon paprika
    1/4 teaspoon worcestishire sauce

    Combine all ingredients with a whisk....top with parsley flakes

    Make shortbread crust:
    Preheat oven to 375F with rack in middle.

    Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment.


    Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork.

    Sift in flour and blend with fork until a soft dough forms.
    Make chocolate dulce de leche:
    Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved.



    Whisk together yolks in a bowl, then slowly whisk in hot cream mixture.

    Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.


    Make bars:
    Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours.



    Run a small knife around edges to loosen, then transfer to a cutting board using parchment.

    Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.


    Cooks' note: Chocolate dulce de leche bars can be chilled in an airtight container up to 1 day.
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