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Dips

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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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    Score: 5.00. Votes: 2

    This zippy mango salsa clone from America's "Fresh Mex" chain is great sprinkled over fajitas, burritos, tacos, salads, sandwiches—you name it. The salsa is so good on its own you may be tempted to eat it straight from the bowl with a spoon. A little bit of fresh habanero pepper brings the heat to this concoction, but if you can't track down fresh peppers use a couple drops of your favorite bottled habanero sauce.

    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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