cheesy dips 25

8/12/2019 Cheesy Dips 25

1/16


2/16

Preheat oven to 350 degrees. Mix all ingredients together. Spray a smallbaking dish or ramekin with cooking spray. Pour mixture into dish and bake

for 15 - 20 minutes or until the dip is melty and bubbly. Serve with tortillachips.

Buffalo Chicken Beer Cheese DipIngredients

2 tbs olive oil 3 boneless skinless chicken thighs, cut into small pieces 8 oz sour cream 16 oz cream cheese, softened 3/4 cup Parmesan 3/4 cup Mozzarella, plus cup mozzarella for top 1/3 cup Franks Red Hot Sauce

2/3 cup IPA beer 1 tsp garlic powder 2 tbs cornstarch cup blue cheese crumbles

Directions Preheat oven to 350 Heat the olive oil in a large pan over medium high heat, add the chicken

and cook until browned, about 5 minutes. In a food processor, add the sour cream, cream cheese, Parmesan, 3/4

cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch,process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle withremaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes. Remove from oven, sprinkle with blue cheese and serve warm with chips.


3/16

Warm Goat Cheese Dip w/ Artichokes and Roasted Tomatoes

1 pint grape or cherry tomatoes, halved 1 tsp olive oil 1/4 tsp salt 1/4 tsp freshly ground black pepper

1/2 tsp balsamic vinegar 10 oz goat cheese 4 oz cream cheese 1/3 c artichoke hearts, drained 1/4 c freshly grated parmesan (optional)

DIRECTIONS: Preheat oven to 400. Spread halved tomatoes on the bottom of a

glass baking dish, and drizzle with the olive oil. Sprinkle with 1/8 tspeach salt and pepper, and toss with your hands until the oil isdistributed. Place in hot oven and roast until tomatoes are blisteredand bubbling and slightly brown along the edges. Remove from ovenand, while hot, drizzle balsamic vinegar over the tomatoes. Mix with aspoon, and set aside to cool.

In a food processor (I use my mini), put the cheeses, the drainedartichoke hearts, and the rest of the salt and pepper. Blend for a fewseconds until the mixture is mostly smooth and has taken on awhipped appearance. A few chunks here and there is ok. Spoon thecheese mixture into an oven-safe bowl, or several small ramekins.

When tomatoes are cool enough to handle, remove them to a largecutting board, and coarsely chop. Spread a layer of the tomatoesover the cheese mixture, and top with freshly grated parmesan ifdesired.

Return the bowl (or ramekins) to the oven for 10-15 minutes untilcheese is bubbly. Serve with toasted baguette slices, or whatever you


4/16


5/16

2 green onions, sliced 1 jalapeno, finely diced 1 clove garlic, chopped 1/4 cup mayonnaise 1/2 cup monterey jack cheese, shredded 1/2 cup cheddar cheese, shredded salt, pepper and cayenne to taste

directions1. Melt the butter in a pan over medium-high heat, add the corn, saute until

the corn starts to turn golden brown, about 5 minutes, and set aside.2. Melt the butter in the pan over medium-high heat add the onion, and

pepper and saute until the onions are soft, about 3-5 minutes.3. Add the green onion, jalapeno and garlic and saute until fragrant, about a

minute.4. Mix the corn, onions, peppers, mayonnaise, cheeses and cayenne in a

bowl, reserving some of the cheese.5. Pour the mixture into a baking pan and top with the reserved cheese.6. Bake in a preheated 350F oven until bubbling on the sides and golden

brown on top, about 10-20 minutes.

Tip: Assemble the dip the day before and bake it on the day that you serveit to save some time. The bake time will be a bit 10-15 minutes longer whenbaking right out of the fridge

THREE CHEESE HOT ARTICHOKE DIP

1 (8 ounces) block cream cheese, softened2 cups mayonnaise

1 (14 ounces) can artichoke hearts, drained and chopped2 green onions, sliced thin1/2 cup grated Parmesan

1 cup shredded mozzarella


6/16

Dash hot sauceDash Worcestershire sauce

Salt and pepperDirections

Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electricmixer until smooth. Then beat in the mayonnaise until smooth. Add

remaining ingredients and stir together until combined. Transfer the dip to apie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40

minutes until the top is golden brown and the dip is bubbling. Serve hot withcrackers, tortilla chips, crostini or veggies

Read more at:http://www.foodnetwork.com/recipes/paula-deen/three-

cheese-hot-artichoke-dip-recipe/index.html?oc=linkback

CHARLTON CHEESE DIP

1/2 cup mayonnaiseOne 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

DirectionsPreheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese,Monterey Jack cheese, green onions and cayenne pepper. Transfer the

mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixturewith the cracker crumbs and bake until heated through, about 15 minutes.
http://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/paula-deen/three-cheese-hot-artichoke-dip-recipe/index.html?oc=linkback


7/16

Remove the pan from the oven and top with the bacon. Serve immediately

with corn chips, crackers or bagel chips

Read more at:http://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkback

Cheesy Roasted Red Pepper Dip

8 ounces cream cheese, softened4 ounces asiago cheese, freshly grated4 ounces parmesan cheese, freshly grated4 ounces fontina cheese, freshly grated1 roasted red pepper (from a jar/roasted yourself), patted dry and chopped2 slices cooked bacon, crumbled1/4 teaspoon black pepper

Preheat oven to 400 degrees F. If you use red peppers from a jar (inwater), pat dry with a paper towel.

In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces offontina, red peppers, bacon and pepper, and mash thoroughly with a fork.Place in an oven safe dish, then top with remaining fontina. Bake for 25minutes, or until cheese is golden and bubbly on top. Serve hot withcrackers and chips.

REUBEN DIP

1/2 cup cookedcorned beef,diced or shredded 1/4 cup sauerkraut, squeezed and drained 1/4 cup Swiss cheese, shredded 4 ounces cream cheese, room temperature 1/4 cupRussian dressing
http://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkbackhttp://www.closetcooking.com/2013/03/guinness-glazed-slow-cooker-corned-beef.htmlhttp://www.closetcooking.com/2013/03/guinness-glazed-slow-cooker-corned-beef.htmlhttp://www.closetcooking.com/2013/03/guinness-glazed-slow-cooker-corned-beef.htmlhttp://www.closetcooking.com/2008/02/reuben-sandwich.html#russian_dressinghttp://www.closetcooking.com/2008/02/reuben-sandwich.html#russian_dressinghttp://www.closetcooking.com/2008/02/reuben-sandwich.html#russian_dressinghttp://www.closetcooking.com/2008/02/reuben-sandwich.html#russian_dressinghttp://www.closetcooking.com/2013/03/guinness-glazed-slow-cooker-corned-beef.htmlhttp://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkbackhttp://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkback


8/16

Direct ions

1. Mix everything in a large bowl.2. Pour the mixture into a baking dish.3. Bake in a preheated 350F oven until bubbling on the sides and golden

brown on top, about 20 minutes.

CHARSTON CHEESE DIP

1/2 cup mayonnaiseOne 8-ounce package cream cheese, softened1 cup grated sharp Cheddar cheese1/2 cup grated Monterey Jack cheese2 green onions, finely chopped1 dash cayenne pepper8 butter crackers, crushed, such as Ritz8 slices bacon, cooked and crumbledCorn chips, crackers or bagel chips, for serving

DirectionsPreheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese,Monterey Jack cheese, green onions and cayenne pepper. Transfer themixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixturewith the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately

with corn chips, crackers or bagel chips.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/charleston-cheese-dip-recipe/index.html?oc=linkback

4.


9/16

LASAGNA DIP

Ingredients

2 tablespoons olive oil 1 yellow onion, thinly sliced 2 garlic cloves, minced 1/2 cup cremini mushrooms, cleaned and sliced 1/2 pound ground beef 1 cup tomato sauce or spaghetti sauce salt and pepper to taste 1 teaspoon dried oregano 1/2 teaspoon freeze dried basil butter for baking dish 8-ounces cream cheese, softened 1/2 cup shredded mozzarella cheese 1/2 cup shredded sharp cheddar cheese Crackers for servingInstructions

Preheat oven to 375. In a large skillet, heat olive oil over medium heat and add the sliced

onion; cook for 3 minutes. Add minced garlic and mushrooms; cook until mushrooms are tender.

Add beef and season with salt, pepper, oregano and basil; continue tocook until meat is browned. Stir in tomato sauce and cook for 3 minutes. Grease a round 8-inch baking dish with butter. Spread the cream cheese on the bottom of the dish. Spread the meat mixture over the cream cheese, and top with mozzarella

cheese and cheddar cheese.


10/16

Bake for 15 to 20 minutes, or until hot and bubbly. Serve warm.

Sweet Onion Dip - aka "Crack Dip"

1 (8-ounce / 225-g) package cream cheese (at room temperature) 1 cup (240ml) mayonnaise (preferably Best Foods brand) 1 cup (100g) freshly grated Parmesean 1 cup (160g) diced sweet onion

1 tablespoon freshly cracked black pepperdirections:1. Preheat the oven to 350F (175C).2. In a bowl, mix together the cream cheese, mayonnaise, Parmesan,

onion, and black pepper and until everything is thoroughly combined.3. Pour the mixture into a 6-inch (15-cm) baking dish or any oven-safe dish.

Bake for 40 to 50 minutes, so all the ingredients meld together. When thetop crust is brown and almost burnt-looking, the dip is ready. The darkerbrow n the cru st becomes, the better the f lavors are.

4. Serve with your favorite crusty bread, crackers, slices of tomatoes, or

crunchy vegetables such as radishes, jicama, carrots, and celery.

White Pizza Dip1 pint grape tomatoes, tomatoes cut in half1 teaspoon olive oil1/4 teaspoon salt1/4 teaspoon pepper


11/16

1 1/2 (12 ounces) blocks cream cheese, softened8 ounces mozzarella cheese, freshly grated

8 ounces provolone cheese, freshly grated1/4 cup finely grated parmesan cheese + more for garnish4 garlic cloves, minced or pressed1/4 cup freshly chopped basil leaves2 tablespoons freshly chopped thyme leaves1/2 tablespoon freshly chopped oregano leavescrackers, bread or chips for serving

Preheat oven to 400 degrees F. Line a baking sheet with aluminumfoil then place tomatoes on top. Sprinkle with olive oil and salt, thenroast for 20-25 minutes, until bursting. Set aside.While tomatoes are roasting, mix softened cream cheese with about

7 ounces each of provolone and mozzarella, then and parmesan. Stirin fresh herbs, garlic and roasted tomatoes, mixing well to combine.Transfer mixture to an oven-safe baking dish (mine was 6 x 4 round).Sprinkle with remaining provolone and mozzarella. Bake for 25-30minutes, or until top is golden and bubbly. Serve immediately withcrackers, chip or toasted bread.

FENNEL PARMESAN DIP1. STEP 1

Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet(preferably cast-iron) over medium-high heat until shimmering; add fennel,

pressing down so that most of it fits snugly in a single layer. Add garlic toskillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly withsalt. Cover skillet with parchment-lined foil, and transfer to oven. Roast untilfennel is very tender, 20 to 30 minutes. Let cool slightly.

2. STEP 2Raise oven temperature to 450 degrees. Puree fennel and garlic in a foodprocessor until smooth. Season with salt and pepper, and stir in 1/4 cup


12/16


13/16

Hot Asiago Crab & Artichoke Dip

Ingredientso For the crab dip:o 8 oz cream cheese (I use reduced-fat)o 1/2 cup mayo (I use light)o 1/2 cup yogurt (I use fat-free greek yogurt)o 1 Tbsp lemon juiceo 1 bunch green onions, choppedo 1 1/2 cup grated Asiago cheese, divided (I regularly split with Fontina,

can also sub Monterrey jack or Mozzarella)o 14 oz can of quartered artichoke hearts, drainedo 8-12 oz jumbo lump crab meato Salto Pepper

o

For the pico de gallo:o 2 roma tomatoes, seeded and choppedo 1/4 cup chopped red oniono 1 jalapeno, seeded and choppedo 1 handful cilantro, choppedo 1/4 cup green onion tops, choppedo Squeeze of lime juiceo Salt

Instruct ions

1. Preheat oven to 425.

2. Beat the cream cheese, mayo, and yogurt together until smooth.3. Add the white and light parts of the green onions (dark green parts will

be used for the pico), lemon juice, and 1 1/4 cup grated cheese.4. Fold in artichokes and crab.5. Season to taste with salt and pepper.6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling

the remaining cheese on top..


14/16

7. Bake for ~20 minutes, until bubbly and golden brown.8. To make the pico, toss all ingredients together and set aside until ready

to serve.9. Remove the dip from the oven, top with pico, and serve with blue corn

tortilla chips, crackers, or toasted crostini.10. Best when hot or very warm, leftovers will keep a couple of days. Can

be assembled ahead of time and then baked at the last minute.

Avocado Feta Dip

2 avocados, peeled and pit removed1/2 cup feta cheese1/4 cup diced onion

1 clove garlic, minced1 tablespoon minced jalapeo1/3 cup chopped cilantroJuice of 1 limeSalt and black pepper, to tastePita chips, veggies, bread, crackers, etc. for serving

directions:

1. Place the avocados, feta, onion, garlic, jalapeo, cilantro, and lime juicein the bowl of a food processor or in a blender. Blend until creamy and

smooth. Season with salt and pepper, to taste.2. Scrape dip into a bowl and serve with pita chips, cut up veggies, bread,or crackers.

CHEESY CHORIZO and CARAMELIZED ONION DIP2 cups onion, chopped3 tablespoons butter1/8 teaspoon thyme chorizo sausage, about 6 ounces8 ounce package of cream cheese


15/16

cup mayonnaise1/3 cup mozzarella cheese cup chopped chives or green onionskosher salt

Instructions1. Remove chorizo from casing and cook in a medium skillet over medium

high heat for about 10 minutes, chopping with spoon and stirringoccasionally. Set aside.

2. In another skillet, melt butter over medium heat and add onion. Addthyme, season with kosher salt and lower heat to medium-low and cookonion for about 20 minutes until onions become soft and caramelized.

3. In a medium sized bowl add cream cheese and mayonnaise and mix welluntil smooth. Add mozzarella cheese, caramelized onions, green onions

and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.4. Place on a baking sheet and bake at 350 degree F for 12-15 minutes or

until dip is golden and bubbly. Garnish with additional green onion andserve with baguette slices or tortilla chips.

HOT SPINACH DIP

2 teaspoons olive oil, plus more for baking dish 1 medium onion, diced 2 garlic cloves, minced 2 pounds spinach, cleaned, trimmed, and coarsely chopped 1/2 cup milk 6 ounces reduced-fat bar cream cheese 3 dashes Worcestershire sauce 3 dashes hot sauce, such as Tabasco 3/4 cup shredded mozzarella Coarse salt and ground pepper


16/16

Baguette slices, breadsticks, or crackers, for serving1. STEP 1

Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil overmedium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

2. STEP 2Add spinach in two additions, letting the first batch wilt before adding thenext; cook until completely wilted, 5 to 8 minutes. Transfer to a colander;drain, pressing to release all excess liquid.

3. STEP 3In the same pot, warm milk over high heat. Whisk in cream cheese untilmelted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce,and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pourinto a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining1/2 cup mozzarella.

4. STEP 4Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot withaccompaniments, as desired.

CHEESE SAUCE FOR CHEESE FRIES AND

NACHOS8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepperJacksee note), grated on large holes of a box grater

1 tablespoon corn starch1 (12-ounce) can evaporated milk2 teaspoons Franks Red Hot or other hot sauce

Add cheese and cornstarch to large bowl. Toss to combine. Transfer tomedium saucepan. Add 1 cup evaporated milk and hot sauce. Cook overlow heat, stirring constantly with whisk until melted, bubbly, and thickened(about 5 minutes). Mixture will look thin and grainy at first but will thickenand come together after heating. Thin to desired consistency withadditional evaporated milk. Serve immediately with fries, tortilla chips,burgers, or hot dogs

cheesy dips 25

Documents