Another great CJ compilation. Really appreciate you posting this with plenty of time for us viewers to get our shopping list together before the big game. Thanks again, Corporate Overlords.
Hey chef John my Aunt was making guac since before you were born! She always put tomato in hers and it made the guac! She was an amazing cook! And Aunt!
To prevent myself chasing double-dippers with a cleaver, I have many small transparent bowls for individual portions. BTW make double the amount of onion dip. Never enough, guests always want more.
@@lisabishop133 I hear you! My kids and now grand kids love having all sorts of sauces etc in the little bowls. Its also a way to limit amount ketchup, mayo etc
I simply don’t worry about double dippers but then again I hug and shake hands and I will eat and drink after people….never has bothered me. As a young man I worked in a nice restaurant and when waitresses brought back plates with unfinished lobster, crab legs, prime rib, fillets and trout and scallops and top notch steaks…I put them in a doggy bad except I don’t have a dog
I made the buffalo chicken dip for a family gathering and the dish was wiped clean. I had to toast more naan bread. My boys couldn't stop raving about it.
Every time I watch one of these videos and hear the music I feel like I'm about to watch two guys do anything but fix a VCR for an old man just wanting to watch his Night Court tape.
This came up on autoplay and when I got back to my screen you were shaping the football. I looked at the title and assumed there were mashed potatoes in it. Nope. Three POUNDS of sour cream lol! I have to make it now but think maybe I’ll make some thicker potatoes (ie Irish Nachos) for dipping.
thank you for another gr8 vid! Can you please tell me the name of the mister you use here? i have a Misto and i'm not crazy @ it. love the red peper recipie and i may try it w ff refried beans or black beans and taco seas or maybe just with mushrooms..... thank you again
54:52 Chef John is saving the best for last here because let me tell you, every single person who I have served this dip for has loved it. Highly recommended. Go make it!
I add cream cheese to this. About 1 part CC to 3 parts sour cream. dash of milk to keep it loose. I think it makes it even better but taste is so subjective.
Chef John, I totally fell in love with the Everything Onion dip recipe, as French onion dip has always been my most favorite dip; but I would add one extra layer of onion flavor to it - caramelized sweet Vidalia onions. Being from the south, where onion jam is a big thing for burgers, dogs, etc., the soft sweetness of those Vidalia onions would indeed make it an EVERYTHING Onion dip! 😋 Someone pass me those kettle chips!
Look a little outside of the box with the Buffalo chicken dip, put a little aside and make taquitos out of it. You won’t be disappointed. Serve with sour cream and salsa on the side, and some Spanish rice or a garlic flavored rice pilaf. ( some don’t like Spanish)
The best part about watching this video was when John said "let's move on to final production" on the Sloppy Joe dip and then an ad cut in. The ad was dog food being dumped into a bowl. Looked almost identical. That was classic!
Onion dip from the 60's... no way our moms would have put that out without the obligatory shake of paprika!!! (Not to mention the ubiquitous cayenne?) Love your lessons!
Chef John, Due to medical issues, I can no longer eat too much spice. What kind of cheese would be a good substitute for the pepper jack? I can tone down the rest of the spice on my own but I wasn’t sure what non-spicy cheese would go best. Edit: I think the next time I make sloppy joes, I am going to use this recipe because it would be less messy on a bun and much more tender!
Regular Monterey Jack gets you the same flavor profile minus the heat, Colby Jack is also good. Both offer the same melt and the same qualities, making for quality substitutes.
Help help Chef John. I can’t find your firecracker beef cold noodle recipe anywhere except your log spot and the link doesn’t work!!!!!!! Didn’t know where to post this. I hope you see it and respond
A quick tip: if you keep forgetting to take your Cream Cheese out early, try using Whipped Cream Cheese instead. Same flavor, same effect, but much easier to mix in.
bruh... im sitting here watching your videos on auto play while i work, and I am getting sick of not eating this shit... not to say that your food is shit, but shit being the operative word for not being able to eat it.. long and short of it is, i want to eat it.
l bought the same kettle as yours a few months back, now you have copied me with the micro, we call ours buzz ltghtyear, because it hums and there is a light, going to try out the wifi when its on today
I love this channel! The recipes are amazing, and the demonstration makes it so easy to understand... I even like some of the jokes. I'm just sad that I always have to turn the sound off because of that wild story pattern. Don't know what's with it, but it's like nails on a chalkboard to me, and kinda ruins what would be one of the best cooking channels out there.
You had me for a moment with the Buffalo chicken dip, but lost me with the rotting cheese. Sorry (not sorry) but the sight, smell and taste of blue cheese makes me sick to my stomach. I think I will try to make it without. Maybe add more of some other cheese.
Great recipes. I’m one of those idiots that makes ranch instead of blue cheese on the buffalo chicken dip. NOBODY in my family or friend group can stand blue cheese. 😂
A few observations along the way: 1. The Christmas plastic wrap is cool. Use it again. 2. Did you just triple-dip in the football? SHAME 3. I have to try to Reuben dip...ll 4. I'm not buying queso anymore. 5. Your guests are so lucky. ☺ EDIT: Tonight is Super Bowl night, I made the Buffalo Chicken Dip. It is SO GOOD! Just follow Chef's instructions, make that dip. You will not regret it.
