Best 7 Piggy Dip Au Gratin Recipes

CRAB MEAT AU GRATIN

Steps:

• In a heavy saucepan, melt the butter over medium heat, add the flour and stir until combined and lightly browned. Add the onion and celery to the mixture and cook on low-medium heat until the vegetables are tender.
• Add the evaporated milk, egg yolk, cheese, salt, black pepper and cayenne pepper, and stir continuously until the cheese has melted.
• Gently stir in the crab meat and cook on low heat for 5 minutes to heat through. Turn oven broiler on to HIGH. Scoop the mixture into a small oven-safe baking dish and top with reserved Swiss cheese, green onion and paprika.
• Place the baking dish onto a cookie sheet and place under broiler for 5 minutes, or until the cheese has melted and started to turn brown and bubbly. Remove from oven and serve warm with crackers.

THE PIG DIP

Steps:

• For the pork jus: Heat a large pot over medium heat and add the pork and bacon. Cook slowly until very caramelized and then remove from the pot. Add the chopped vegetables and shallots and cook in the remaining fat until caramelized. Pour in the wine to deglaze, scraping up bits at the bottom, and cook for 2 to 3 minutes. Add stock, thyme, peppercorns and bay leaves and simmer for 10 minutes. Strain through a fine-mesh sieve, and then return to the pot and cook until reduced by half. Reserve 1 cup for the dip, and reserve the rest for another use.
• For the marmalade: Heat the olive oil in a large pot over medium heat. Add the onions, fennel and salt and cook until dark brown. Stir in the sugar and cook until caramelized and spreadable. Add the vinegar to deglaze, scraping up bits stuck to the bottom and cook down until the vinegar is no longer astringent. Stir in the pepper, and then spread onto a baking sheet to let cool.
• For the dip: Preheat the oven to 350 degrees F. Slather the butter on the baguette and toast. Place the pork and bacon on a baking sheet, top with the Comte and warm in the oven. Smear the bottom bun with fennel-onion marmalade and the top bun with the Dijon mustard. Place the sliced pork and bacon on the bottom bun and top with the prosciutto. Cut in half and serve with pork jus. Use remaining onion fennel marmalade for other recipes.

CRAB DIP GRATIN

Steps:

• Preheat the oven to 350º.
• Feel through the crab meat to make sure there aren't any remaining bits of shell still attached.
• Melt the butter in a 2 quart, heavy-bottomed pan. Add the shallots, cayenne and pepper and sauté over medium heat for 5 minutes. Add the garlic and sauté until fragrant - only about 30 seconds.
• Pour the dry vermouth and the lemon juice into the pan, and raise the heat to medium-high, stirring and scraping the bottom of the pan to deglaze it. Cook, uncovered, over medium-high heat for 5 minutes.
• Lower the heat to medium-low. Cut the cream cheese into large chunks (about 2 tablespoons each), and stir them into the pan, stirring well to make sure the cheese melts and is well combined with the other ingredients.
• Once all the cream cheese is melted, add the Gruyere and Parmesan cheeses. Stir well until they are melted and combined with the rest of the ingredients.
• Stir in the crab meat, half and half, and Tabasco, mixing to combine the ingredients well.
• Taste the dip - the cheeses add a fair amount of salt, so I don't usually add any more. But if you like you could add some salt at this point.
• Bake at 350º for 30 minutes. Garnish with chives and serve with crackers or toast rounds.

CREAMY AU GRATIN POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
• Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
• In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
• Bake 1 1/2 hours in the preheated oven.

LUMP CRABMEAT AU GRATIN/DIP II

Steps:

• 1. Preheat oven 350° F. Microwave onions and garlic in microwave safe bowl with just a little water for about 3 minutes or until onions are translucent. Completely drain the liquid and set aside.
• 2. Melt butter in skillet over medium heat. Add crabmeat and sauté about 3 minutes being careful not to break up crabmeat. Scoop out crab meat and add to onions. Leave the liquid in the skillet.
• 3. Reduce heat to low and stir flour into the crab/butter liquid until well blended.
• 4. Add Monterey Jack cheese and cream cheese; stir until cheeses are completely melted.
• 5. Increase heat to medium and add Half & Half, salt, pepper & cayenne, stirring continuously until mixture begins to boil. Remove from heat immediately.
• 6. Fold in onions and crab meat, being careful not to break up crabmeat.
• 7. Pour into 6 individual buttered Ramekins or into a buttered 9 x 9 shallow casserole dish.
• 8. Sprinkle top with green onions, then top with shredded cheese. If serving as a dip, make the garlic bread now.
• 9. Put the bread slices on a baking sheet lined with foil. Combine melted butter and granulated garlic then liberally brush on one side of the baguette slices. Sprinkle lightly with parsley and grated parmesan cheese.
• 10. Put dip in the oven on lower rack and garlic bread on the top rack. Bake for 10 minutes until cheese is melted and dip is hot and bubbly, and garlic bread is toasted. Enjoy!

CRAB AND SHRIMP AU GRATIN DIP

Steps:

• Heat the cream in a heavy saucepan.
• Add the herbs, salt and pepper, green onions, and parsley.
• Stir and simmer until thickened, about 8 minutes.
• Stir in the shrimp and cook until just turning pink, about 4 minutes.
• Remove from the heat and stir in half the cheese until that melts then add the crabmeat very carefully.
• Pour into an oven proof dish and top with the remaining cheese and pop under the broiler until the cheese bubbles and turns golden.
• Serve!

PIGGY PUDDING DESSERT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
• Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
• In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
• Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.