I have used this on multiple occasions substituting different fruit. When I make Lemoncello, I always candy the peels after and dip them in choco. Boozy candied lemon peel. Ingredients 6 thick-skinned Valencia or navel oranges 4 1/2 cups sugar, plus extra for rolling 1 1/2 cups water Directions Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Epicurious test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan. Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Dip in melted choco and dry again.

I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

Perhaps if you told us what was in the dip we may recognize it, and find it for you. Here are some you may like: Buffalo chicken dip 3 8-oz. pkgs. Cream cheese 1 lb. finely chopped cooked chicken breast 12-16 oz. cubed Velveeta cheese 1 & 1/2 sticks butter 1 cup hot sauce, not Tabasco Melt butter and add hot sauce. Microwave cheeses on high until Velveeta and cream cheese are melted, stir until smooth. Add the hot sauce mixture, stir until smooth. Last add chicken and stir well. Serve with chips or those chicken cocktail crackers are good with this. FRUIT DIP 1 large box of instant vanilla pudding 1 cup milk 2 tablespoons orange juice 2-1/2 teaspoons imitation rum 1 small whipped topping Prepare pudding with milk. Mix all other ingredients. Chill and serve with your favorite fruit. EASY SHRIMP DIP Rinse 1 can deveined shrimp in cold water and drain well. Mash the shrimp with fork. Add to 1/2 cup good mayo to the shrimp and mix in lightly. Add 1/4 teaspoon of garlic powder, then add up to 1/2 cup more of mayo until you have a nice dipping sauce. Cover, and chill a couple of hours. TUNA DIP 1 (12 1/2-ounce) can tuna, drained 1 1/2 to 2 jalape chilies, seeded 1 (1-inch) piece green onion (green part only) 1 (1-inch) piece of celery 1/4 to 1/2 cup mayonnaise Salt, pepper to taste 3 to 4 leaves cilantro, chopped Place tuna, jalapeños, green onion and celery in food processor or blender. Pulse several times but do not puree. Add mayonnaise, salt and pepper and blend to combine. Garnish with cilantro leaves. Serve with tortilla chips ARTICHOKE DIP 1 can artichoke hearts (non-merinated) 1 can (4 oz.) diced chiles 1 c. shredded cheddar cheese 1 c. mayonaise Chop artichoke hearts medium fine mix all ingredients together Place in baking dish, and heat for about 20-25 minutes at 350 degrees Serve with crackers or slices of bread PINA COLADA DIP 1 1/2 cups cream cheese 1 & 1/4 cups pineapple chunks 3/4 cup pina colada mix 1/2 cup maraschino cherries, halved 1/2 cup sour cream In a blender combine cream cheese, pina colada mix, and sour cream and blend until smooth. Place mixture into a mixing bowl and fold in the pineapple chunks and maraschino cherry halves. Refrigerate until well chilled. Serve with fruit Makes about 2 cups SUN DRIED TOMATO DIP From the Barefoot Contessa 1/4 cup sun-dried tomatoes in oil ( about 8 tomatoes) , drained and chopped 8 ounces cream cheese, room temperatur 1/2 cup sour cream 1/2 cup mayonnaise ( NOT Miracle whip ) 10 dashes tabasco sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 2 scallions, thinly sliced, ( white and green part ) Puree the tomatoes, cream cheese, sour cream, mayonnaise, Tabasco sauce, salt and pepper in food processor fitted with a metal blade. Add the scallions and pulse twice. Serve dip at room temperature. I usually make this the day before I am going to serve it. Take out of refgr. about 1 hour before serving. I like to serve this with toasted bagel chips. CHILI DIP (an old standard, but good & quick) 2 cans Hormel Chili, with no beans 1/4 cup green onions, chopped fine 1/2 tsp garlic powder 1 8oz block pepper jack cheese or sharp cheddar 1 large bag Scoops Freetoes chips Heat the 2 cans of chili in a medium sauce pan Add onion, garlic powder or whatever seasoning you like Cut the cheese into small chunks so it melts faster. Add cheese to the warm chili and stir until the cheese melts, and everything is heated through. Serve in a heated dish with the Freetoe chips ot tortilla chips. This is really good with home made chips, lightly salted & warm. Good luck on finding the recipe!

I make remoulade to go with boiled shrimp. As a matter of fact, that's probably on tap for later in the week. Remoulade 3/4 cup mayo 1/4 cup chopped celery 1/2 cup chopped onion 2 tablespoons chopped parsley 3 tablespoons ketchup 4 tablespoons Creole or coarse grained mustard 2 tablespoons horseradish 3 tablespoons peanut oil (or avocado oil) 2 teaspoons Worcestershire 3 tablespoons fresh squeezed lemon juice 1/4 teaspoon cayenne 1/4 teaspoon ground pepper 1 teaspoon coarse salt Combine all ingredients in food processor. Taste and adjust. Refrigerate for a few hours before serving.