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Dips

Nice work agent. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite dips here. New recipes added every week.

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    Swiss Chalet is one of the biggest Canada-based restaurant chains, with over 200 stores, and it’s the place our northern neighbors go when they want delicious rotisserie chicken and ribs. At one time there were a few Swiss Chalet restaurants in the U.S., but the last of those closed in 2010. So if you want to taste the food from Swiss Chalet and you live in the States, you’re out of luck—unless you do some food hacking.

    Fortunately, the Canadian chain makes a few of its products available to purchase outside of the restaurant, including its most sought-after recipe: the dipping sauce. The famous dipping sauce is used on the chain’s popular chicken, fries, and rolls, and the instant version of the sauce comes in 36-gram envelopes, but even those are tough to find in the States. Luckily, I found some on eBay and got to work.

    An instant mix like this sauce powder is often tough to copy since many ingredients in the packet are hard to find in supermarkets. For this hack, though, I found Knorr tomato bouillon cubes to be incredibly useful. These cuboids of concentrated flavor contain many of the ingredients we need for a great clone, including tomato powder and chicken fat, both of which can be found in the original sauce packet.

    After you pulverize the bouillon cube into powder, combine it with the other ingredients in a small bowl, and you’ve got an instant dry blend that can be converted into a flavorful sauce in minutes, just like the real thing.

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    Score: 5.00. Votes: 1

    I’ve yet to taste a better habanero salsa at a quick-service Mexican chain than the one made daily at Qdoba Mexican Eats. Yes, it is very spicy, but the simple combo of fire-roasted habanero, tomatillo, and garlic is not as fiery as you might expect from a salsa that includes so much habanero in it.

    And that’s exactly what makes this salsa so good. Because the habanero peppers are roasted, and the seeds are removed, you can enjoy the complex flavor of the habanero without your taste buds being numbed by the heat. A good salsa should enhance your food, not upstage it.

    You can roast the peppers in your oven or by holding them over the high flame of a gas stove with a skewer until the skins have charred to black. Resting the blackened peppers in a covered container for a few minutes will help to steam the skins, and they will wash off easily under cold water. 

    How about using this salsa to spice up some Qdoba Grilled Chicken Adobo? Ger my recipe here

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    Score: 3.33. Votes: 3

    If you're a big fan of onion rings from Burger King, you probably already know about the spicy dipping sauce offered from the world's number two burger chain (it's not always on the menu, and you usually have to request it). The creamy, mayo-based sauce seems to be inspired by the dipping sauce served with Outback's signature Bloomin Onion appetizer, since both sauces contain similar ingredients, among them horseradish and cayenne pepper. If you're giving the clone for Burger King Onion Rings a try, whip up some of this sauce and go for a dip. It's just as good with low-fat mayonnaise if you're into that. And the stuff works real well as a spread for burgers and sandwiches, or for dipping artichokes.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.79. Votes: 38

    Menu Description: "A creamy hot dip of artichokes, spinach and Parmesan with pasta chips."

    Just about every aspect of the Olive Garden restaurants was developed from consumer research conducted in a corporate think tank by the General Mills Corporation. Restaurant-goers were questioned about preferences, such as the type of food to be served, the appearance and atmosphere of the restaurant, even the color of the candleholders on each table. The large tables and the comfy chairs on rollers that you see at the Olive Garden restaurants came out of those vigorous research sessions.

    I'm not sure if this dish came from those sessions, but according to servers at the Olive Garden, the Hot Artichoke-Spinach Dip is one of the most requested appetizers on the menu. The restaurant serves the dip with chips made from fried pasta, but you can serve this version of the popular appetizer with just about any type of crackers, chips, or toasted Italian bread, like bruschetta.

    I've cloned a ton of famous dishes from Olive Garden. See if I hacked your favorites here.



    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Cream cheese, sour cream, and fresh herbs make a great hack of this Melting Pot favorite dip for your fondue-cooked veggies.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It would have been great to find a brand-name plum sauce that is a perfect match to the ginger plum sauce served at The Melting Pot, but after trying several popular brands, none of them was quite right. The sauce that came the closest is made by Lee Kum Kee, and I found the best solution was to use that bottled sauce as a base and transform it into a clone by adding a few other ingredients.

    You'll find that this sweet-and-sour sauce tastes delicious on your fondue-cooked shrimp and chicken. 

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    Score: 5.00. Votes: 1

    The Melting Pot sells this thick sauce by the bottle and uses it as a marinade for sirloin in several of the entrees. But there's no need to buy the bottle since you can now whip up an easy clone of your own at home with this new Top Secret Recipe.

    Use this flavorful sauce for dipping fondue-cooked steak, chicken, and shrimp.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It's a simple formula, and a perfect sauce to have nearby when you're looking for a classic, great-tasting dip for your fondue-cooked shrimp and lobster. 

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    If you like curry, you'll love this sweet-and-sour yogurt-based curry sauce, sweetened with sugar and citrus juices, and kicked up with just a pinch of cayenne pepper. Use this for saucing up your fondue-cooked chicken and shrimp. It's also good on vegetables.  

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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    It only takes a little bit of port wine to perfectly flavor this creamy gorgonzola dipping sauce, which tastes great on your fondue-cooked beef and vegetables.

    Find out how to hack the chain's delicious signature cooking style here: Melting Pot Coq Au Vin Fondue.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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