Hot Donair Dip (aka HaliDip)


  • 1 lb lean ground beef
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp each salt and black pepper
  • 1 8oz container regular cream cheese
  • 1/2 cup shredded mozzarella
  • 1 cup donair sauce (from your favourite pizzeria, or better yet, your own)
  • 1 tomato, seeded and diced
Pita chips or tortilla scoops for dipping.


In a bowl (truth be told, I did this during a non-stick skillet before putt it on the heat), combine along the bottom beef and spices and mix well, really, really, extremely knead it along well. Then fry up the meat mixture, breaking it apart with a wood spoon because it cooks, you don’t need any chunks of meat too big… it's to stay scoopable. whereas the meat is browning, build your donair sauce then in your preparation dish (a 9″ glass pie plate or little casserole dish) combine along the cheese, donair sauce and chopped cheese. Once the meat is broiled and well-browned, use a slotted spoon to transfer the meat (but not the grease) to the preparation dish and fold it in to the cheese mixture. If you won’t be intake it till later, you'll cowl and place within the refrigerator at this time. once it’s go-time, simply pop the read a preheated 350 degree kitchen appliance and cook it for twenty minutes. Sprinkle the diced tomatoes (and some minced onions if you like) over the highest of the new dip and serve!


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