Posted by: A. C. Cockerill | January 18, 2016

Foodie Corner – 2016 – Post #1 – Croquette Dips

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2016 – Post #1 – Croquette Dips

What are croquette dips?

My two cents, but please share yours:

These are dips based on basic croquette recipes. Start with heating up the 1-1-1 recipe for cream sauce (1T butter + 1T flour + 1c milk) in a skillet. Add in teaspoons of any herbs and spices you prefer. Play with them. Make this recipe your own. Next, add in about 12 oz. of cooked, shredded chicken (or beef or ham or seafood) plus 1/2c grated parmesan. At this point, you’ll have a toasty creamed meat sauce you can pour over toast on a chilly day, or you can use it to make a dip.

To complete the dip, pour the creamed meat sauce into a microwave-safe dish and top with a crust of equal parts grated parmesan and dried bread crumbs. Cover. Nuke. Serve bubbly warm with crackers, tortilla chips, toasted slices of French bread, or even veggies such as carrots and celery stalks.

Or, you can take the creamed meat sauce and chill it in the refrigerator. When it has solidified, scoop out large or little balls. Coat each ball in flour, egg wash, and finally breadcrumbs. Fry the breaded balls in butter to make croquettes. Enjoy.


  1. Aside from bread, you can pour it over noodles too.

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