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Dips

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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: 4.83. 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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    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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    Menu Description: "Parmesan and Romano cheeses blended with spinach, artichokes and sauteed onions & peppers. Served with Friday's red & white tortilla chips." 

    Many casual chains have their own version of spinach artichoke dip somewhere on the appetizer menu, but one of the most popular versions is found at this huge national chain. For our clone well use marinated artichoke hearts to contribute the slightly acidic flavor found in the original. The recipe here is a stovetop method, but you can also prepare a version of this dip entirely in your microwave using the technique at the bottom in Tidbits. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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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: 5.00. Votes: 13

    This creamy green sauce is available at the salsa bar at each of the 389 El Pollo Loco outlets located throughout the western United States, and folks are going crazy over it. The problem is, you can only get it in small quantities at the restaurant, and once you taste a little there you're going to want a lot more of it at home. Use a food processor to mix this one up (everything but the cilantro and onion goes in there) and prepare for a delicious, spicy concoction that you can pour over your favorite homemade Mexican-style dishes, from taco salads to fajitas. Big props go out to Pancho Ochoa, who opened his first roadside chicken stand in Guasave, Mexico in 1975. Today Pancho's El Pollo Loco is the number one quick-service, flame-broiled chicken chain in America.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.19. Votes: 21

    Recreate the popular bean dip at home in minutes with a food processor: just pour in all the ingredients and fire it up. It's nice that we can duplicate the taste of the popular dip without any added fat. If you check out the label of the real thing, you'll see that there's hydrogenated oil in there. We avoid this trans fat without sacrificing flavor in this home clone that's a healthier choice for dipping. Bring on the chips!

    Source: Top Secret Recipes Unlocked 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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