On the Menu Today~
Vampire Dip with Garlic Naan
Welcome Back to
Football Friday and the
Game Day Recipe~
This dip will definitely scare away any Vampire or
any person who dares to come close to you!
After one “bite” of this delicious dip….
you’ll keep coming back for more.
Slater’s Vampire Dip is served at the restaurant:
Slater’s 50/50 Anaheim Hills.
Traditionally served in a bread bowl with pita bread.
grated Parmesan or Romano cheese
1 1/2 cups
shredded butterkase cheese or mozzarella
1 (14 oz) can
artichoke hearts packed in water, drained
6 to 8 cloves
1 (8 oz) package
cream cheese, room temperature
salt and pepper,
- Mash all ingredients together in a 2 quart casserole dish.
- Bake at 350º for 45 minutes covered.
- Uncover, bake an additional 15 minutes.
Serve with Garlic Naan.
active dry yeast
4 1/2 cups
- In a large bowl, dissolve yeast in warm water. Let stand 10 minutes. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead 6 to 8 minutes on a lightly floured surface or until smooth. Place dough in a well oiled bowl, cover with a damp cloth and set aside to to rise. Let rise for about 1 hour in a warm place or until the dough has doubled in volume.
- Punch dough down and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, allow to rise until doubled in size, about 30 minutes.
- Preheat grill to high heat.
- Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, cook 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter, turn over. Brush cooked side with butter, cook until browned, another 2 to 4 minutes. Remove from grill, continue the process until all naan have been prepared.