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Dips

Nice work agent! You just found 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 for less money than eating out. Todd's recipes are easy to follow and fun to make! See if Todd has hacked your favorite dips here. New recipes added every week.

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    Score: 3.87. Votes: 15

    The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo.

    With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here

    Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

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    Score: 4.00. Votes: 11

    These days just about every casual dining chain has its version of this appetizer: spinach and artichoke hearts mixed with cheese and spices, served up hot with chips or crackers for dipping. Making the rounds over the years, I've tried many of them, and most formulas are nearly identical. That is, except for this one. Houston's makes their spinach dip special by using a blend of sour cream, Monterey Jack cheese and Parmegiano Reggiano; the ultimate Parmesan cheese. Parmegiano Reggiano is born in Italy and is usually aged nearly twice as long as other, more common Parmesan cheeses. That ingredient makes the big difference in this dip. So hunt down some of this special Parm at your well-stocked market or gourmet store, and you'll find out why Houston's spinach dip has been one of the most requested recipe clones here at TSR.

    If you're hungry for more great copycat recipes from Houston's, click here

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.36. Votes: 11

    When Joe Tortorice and Rusty Coco opened the first Jason's Deli in Beaumont, Texas, in 1976, they could only dream of one day having more than 177 stores in 27 states. The original menu of 12 items has exploded to more than seventy-five, with many of the awesome sandwich selections paired up with a side order of assorted fruit and creamy liqueur fruit dipping sauce. The super-tasty sauce is easily cloned here with only three ingredients and can be customized for those of you watching the fat grams by substituting low-fat or fat-free sour cream. Serve this sauce along with a bowl of your favorite fresh fruit, such as pineapple, strawberries, grapes or whatever happens to be in season.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.82. Votes: 38

    Here's a clone for the dollop of sweet, creamy goodness that comes alongside your fish entree at the world's largest seafood chain. This original kitchen replica gives you a quick and tasty sauce that has the look and flavor of the real thing—and it's only five ingredients! Use the sauce to dress up your next home-cooked fish platter or as a spread on fish sandwiches and fish tacos.

    Souce: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.83. Votes: 18

    This super simple salsa can be made in a pinch with a can of diced tomatoes, some canned jalapenos, fresh lime juice, onion, spices and a food processor or blender. Plus you can easily double the recipe by sending in a larger 28-ounce can of diced tomatoes, and simply doubling up on all the other ingredients. Use this versatile salsa as a dip for tortilla chips or plop it down onto any dish that needs flavor assistance—from eggs to taco salads to wraps to fish. You can adjust the heat level to suit your taste by tweaking the amount of canned jalapenos in the mix.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.25. Votes: 4
    Along with your order from this 250-unit Western U.S. chain, comes a delicious, yet simple to clone, fat-free salsa. If you don’t have a food processor, never fear. You can also make the salsa by hand with a large, sharp knife and some steady-handed chopping. Keep your head down and watch the fingers.

    Nurtrition facts:
    Serving size–1oz
    Total servings–8
    Calories per serving–6
    Fat per serving–0g 
     
    Source: Top Secret Recipes Lite by Todd Wilbur. 
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    Not rated yet

    Menu Description: "Refried beans, cheddar cheese, guacamole, black olives, seasoned sour cream, green onions, tomatoes and cilantro. Served with tortilla chips and fresh salsa."

    When the first T.G.I. Friday's opened in New York City in 1965 as a meeting place for single adults, Newsweek and The Saturday Evening Post reported that it was the beginning of the "singles age." Today the restaurant's customers have matured, many are married, and they bring their children with them to the more than 300 Friday's across the country and around the world.

    The Nine-Layer Dip is an often requested appetizer on the T.G.I. Friday's menu. This dish will serve half a dozen people easily, so it's perfect for a small gathering. Don't worry if there's only a couple of you—leftovers can be refrigerated for a day or two. 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.75. Votes: 4

    The real thing found in the deli section of your market is used on crackers, as a dip for raw vegetables, or even as a spread on sandwiches, burgers, and wraps. Now I've come up with an easy way to duplicate Rondele using a 12-ounce tub of whipped cream cheese—so you'll happily get three times the amount of the 4-ounce original! Just be sure when mixing your version that you don't over mix, or you will destroy the fluffiness of the whipped cheese. The Italian seasoning included here is a dried herb blend (usually marjoram, thyme, rosemary, savory, sage, oregano, and basil) found near the other bottled herbs and spices in your market. I used McCormick brand for this Rondele garlic & herbs cheese spread clone recipe, but any brand should work fine. Since the herbs are dried, the flavor is more subtle than it would be with fresh herbs, even after the dried bits soak up moisture from the cheese. And that's just want we want for a good clone.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 3.88. Votes: 8

    When you sit down for Italian-style grub at one of the more than 168 nationwide Carrabba's restaurants, you're first served a small plate with a little pile of herbs and spices in the middle to which the waiter adds olive oil. Now you're set up to dip your sliced bread in the freshly flavored oil. To craft a version of this Carrabba's olive oil bread dip recipe, you'll need a coffee bean grinder or a small food processor to finely chop the ingredients.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.20. Votes: 5

    Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the popular restaurant version. Chevys uses chipotle peppers, which are smoked red jalapenos. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine if you can't find the red ones. Adjust the number of jalapenos you use based on the size of the peppers that are available: if you have big jalapenos you need only 6, and you'll need around 10 if your peppers are small.

    Nutrition Facts
    Serving size–2 tablespoons
    Total servings–16
    Calories per serving–10
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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