Turn White Castle slyders into chili, party dip for Super Bowl entertaining [RECIPES]
The White Castle slyder slips down so easily that it's difficult to conceive of the little steam-grilled burgers as anything other than a three-bite snack. So the Hot Dish was a little stunned to receive these recipes that call for slyders as an ingredient in party dip and chili.
"Put burgers in food processor until blended and spread evenly over onions," an instruction in the dip recipe implores. "Remove burgers and pickles from buns and cut them up," is a step on the path to a steaming crock of White Castle White Chili.
Consider serving both this Sunday. Recipes follow:
Spicy White Castle Dip 10 White Castle hamburgers 1 (8-oz.) package cream cheese 3 White Castle Düsseldorf mustard packets 1/2 cup onion, finely chopped 9 oz. hot pepper jack cheese, chunked 2/3 cup milk 2 tbsp. parsley flakes Mix cream cheese and mustard together and spread on bottom of large, shallow serving dish. Spread onions evenly on top of mixture. Put burgers in food processor until blended and spread evenly over onions. Cut cheese into chunks, add milk and melt in microwave for 1-2 minutes. Stir until creamy. Pour cheese mixture over burgers. Sprinkle parsley flakes on top. Heat for 3-4 minutes on high in microwave or 20 minutes in oven. Serve with a large bag of tortilla chips.
White Castle White Chili 10 White Castle hamburgers 3 cups chopped chicken breast, cooked 1 (16-oz.) can northern white beans 1 (16-oz.) can white kidney beans 10 cups chicken broth 2 cups white onion, chopped 1 cup celery, chopped 1 cup yellow pepper, chopped 1 cup tomato, chopped 1/2 tsp chili powder 1/2 tsp. cilantro 1/2 tsp. cumin 1/2 tsp. garlic, minced 1/2 tsp. oregano 1/2 tsp. white pepper 1 stick butter 1 cup Monterey jack, shredded 1 cup mozzarella, shredded 1 cup Provolone cheeses, shredded 1/2 cup parsley, chopped Stock: Cook skinless chicken breast in 10 cups of water until tender. Remove meat from bone and chop up if necessary. Remove burgers and pickles from buns and cut them up. Place buns in oven at 225° until dry, then crush. Add following ingredients to stock and simmer 1 to 2 hours, stirring occasionally: burgers, pickles, chicken, beans, onions, celery, yellow pepper, tomato, chili powder, cilantro, cumin, garlic, oregano and white pepper. Just prior to serving, add butter, cheese, and bun crumbs and simmer 15 to 20 minutes. Ladle chili into bowls and garnish with parsley.
Get the Food & Drink Newsletter
Our weekly guide to Minneapolis & St. Paul dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.