test Robert Rothschild Recipes w/ Dips

Robert Rothschild Recipes w/ Dips


Artichoke Spinach Crab Dip

  • 1 jar Robert Rothschild Farm Artichoke Spinach Dip
  • 8 oz. Crabmeat
  • 1/2 cup Sour cream
  • 1/2 cup Sharp cheddar cheese, shredded

Place all ingredients in a bowl and mix thoroughly. Serve immediately, or cover and refrigerate overnight.

Shrimp Salad
1 lb. Medium shrimp, tails removed, pre-cooked
  • 1 Medium cucumber, quartered lengthwise & sliced
  • 1/2 cup Thinly sliced radish
  • 1/2 cup Robert Rothschild Farm Bloody Mary Dip
  • 2 Tbsp. Mayonnaise
  • Fresh dill and lemon, optional

In a medium bowl, combine shrimp and vegetables. In a smaller bowl whisk together dip and mayonnaise. Pour over salad and stir to combine. Garnish with fresh dill and lemon, if desired.

Buffalo Bleu Cheese Chicken Skewers

  • 6 oz. Baby carrots
  • 6 Celery stalks, in 1-inch slices
  • 3 Tbsp. Extra-virgin olive oil, divided
  • 1 lb. Chicken tenderloins, cut into bite-sized pieces
  • 1/2 cup Robert Rothschild Farm Buffalo Bleu Cheese Dip

Preheat oven to 425 degrees. F. On a baking sheet lined with parchment paper or a silicone mat, place carrots and celery in an even layer. Toss with 2 tablespoons extra-virgin olive oil and season with salt and pepper. Roast for 30 – 40 minutes or until vegetables are crisp tender and beginning to caramelize. Meanwhile, over medium heat in a large pan, heat remaining extra-virgin olive oil. Add chicken and brown until cooked through. Toss with Buffalo Bleu Cheese Dip. On a skewer, add carrots, celery and chicken in desired amounts. Garnish with bleu cheese crumbles and serve with a side of Buffalo Bleu Cheese Dip, if desired.

Dirty Martini Cocktail Rolls

  • 1 Package prepared pizza dough
  • 1 cup Robert Rothschild Dirty Martini Dip

Roll out pizza dough into a rectangle about 1/4-inch thick. Spread Dirty Martini Dip over entire pizza dough leaving 1/2-inch uncovered from both side edges. Cut into 1 1/2-inch wide strips, then cut down the center to form 5-inch long strips. Start at the middle and roll up strips (like a cigar) towards the uncovered end. Place a toothpick through the cocktail roll to hold together and place upright on a greased or parchment lined baking sheet. Bake in a 400 degrees F oven for 8 minutes, then reduce heat to 350 degrees F and cook for an additional 6 – 8 minutes until golden brown and lightly crisped.

Onion Blossom Mini Baked Potatoes

  • 36 Potatoes, about 1 1/2 inches in diameter, well scrubbed
  • 1 cup Robert Rothschild Farm Onion Blossom Horseradish Dip
  • 3 Tbsp. Chives, chopped fresh
  • As needed Kosher Salt

Preheat oven to 350 degrees F. Place potatoes on baking sheet and bake 30 – 35 minutes or until tender.To serve, make a cut in the top of each potato and squeeze gently to open. Using the end of a wooden spoon, make a hole in the center of each potato. Fill each hole with a small amount of Onion Blossom Horseradish Dip, sprinkle with salt and chives.

To keep potatoes upright, cut a small portion of the bottom before filling. Serve immediately or at room temperature.

Honey Mustard Ribs

  • 4 lbs. of Pork ribs
  • 3 Tbsp. Herb rub
  • 1 jar of Robert Rothschild Farm Raspberry Honey Mustard Pretzel Dip

Preheat oven to 225 degrees F. Coat ribs with dry rub covering all sides. Cover ribs with Raspberry Honey Mustard Pretzel Dip. Wrap in foil. Cook ribs in oven 2 1/2 to 3 hours. Finish on the grill on medium heat for about 20 minutes, making sure outside has caramelized. Let sit for 15 minutes before cutting.

California Caesar Canape

  • 1 jar Robert Rothschild Farm Smoky Caesar Dip
  • 1 Tomato, diced
  • 1 Avocado, diced
  • Fresh lemon zest
  • Baguettes or crackers

Spread Robert Rothschild Farm Smoky Caesar Dip on baguette. Add diced tomato and avocado. Finish with fresh lemon zest to garnish.

Potato Soup Recipe

  • 4 large Potatoes, peeled, diced
  • 1 small Onion, finely chopped
  • 3 stalks Celery, finely diced
  • 8 cups Water
  • 4 Chicken bouillon cubes
  • 1/4 tsp. Black pepper
  • 1/2 tsp. Dill weed
  • 1/2 cup Instant potatoes
  • 1/4 cup White gravy mix
  • 3 Tbsp. Robert Rothschild Farm Toasted Garlic Horseradish Dip

Bring to a boil potatoes, onion, celery, bouillon cubes and water. Boil until tender, about 30 minutes. Turn off burner and gradually whisk in instant potatoes and gravy mix. Add dill weed, black pepper and Toasted Garlic Horseradish Dip.