Three Delicious Cheese Dips Recipes
If you use red peppers from a jar (in water), pat dry with a paper towel.
With a nice blanket of snow on the ground and a good chill in the air, a comforting menu was on my mind for our Sunday dinner. Meat and potatoes with a few veggies certainly fits the bill. And to help keep off the cold, a warm starter to our meal is in order. I made this appetizer for the first time on Christmas Eve and it got a five star rating. Onion, cheese, mayonnaise, and a little kick of heat-- um, yes please! I throw all the ingredients in the food processor for a smooth, creamy texture (plus it is easier) and add a little cayenne pepper for some zip.
Baked until browned and puffed-- this is a dip that will surely please any hungry crowd. You can serve it with crackers, chips, or sliced veggies (red bell pepper would work well) if you want a healthy alternative. I like it best with some buttered toasted crostini for a really good crunch. It makes a big batch, so if you have any leftovers, the dip is excellent on a roast beef sandwich.
Hot Onion and Cheese Soufflé Dip
- 1 large sweet onion, chopped
- 3 (8-ounce) packages of cream cheese, softened
- 2 cups freshly grated parmesan cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon cayenne pepper, plus more to taste
- 1/4 cup finely chopped fresh chives, plus more for garnish
- Kosher salt and freshly ground black pepper
Preheat the oven to 425º F.
In the bowl of a food processor combine the onion, cream cheese, parmesan cheese and mayonnaise. Process until completely smooth. Add the cayenne and fold in the chives. Season to taste with salt and pepper. Transfer the mixture to a 1-quart baking dish and smooth the top with the back of a spoon. Bake until browned and puffed, about 20 minutes. Allow to cool slightly; garnish with chopped chives. Serve warm with crostini, crackers, or chips. Enjoy!
Cheesy Roasted Red Pepper Dip
- 8 ounces cream cheese, softened
- 4 ounces asiago cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
- 4 ounces fontina cheese, freshly grated
- 1 roasted red pepper (from a jar/roasted yourself), patted dry and chopped
- 2 slices cooked bacon, crumbled
- 1/4 teaspoon black pepper
If you use red peppers from a jar (in water), pat dry with a paper towel.
In a large bowl, combine cream cheese, asiago, parmesan, 3 ounces of fontina, red peppers, bacon and pepper, and mash thoroughly with a fork. Place in an oven safe dish, then top with remaining fontina. Bake for 25 minutes, or until cheese is golden and bubbly on top. Serve hot with crackers and chips.
Warm Layered Mexican Dip
- 1 can refried beans
- 8 oz softened cream cheese
- 1 pouch taco seasoning
- 1/2 can black beans, rinsed and drained
- 1 ear of corn, cooked and kernels removed (or 1/2 can whole kernel corn, drained)
- 1 cup salsa
- 2 cups shredded cheese (I used a combo of cheddar and mozzarella)
- fresh cilantro for garnish
In a small bowl, combine the creamed cheese and taco seasoning well with a fork. Warm in the microwave for about 30 seconds and set aside. In a medium sized bowl, combine the black beans, corn and salsa.
Spread the refried beans evenly on the bottom of a round pie plate or an 8x8. Top with the taco-cream cheese mixture and next layer the corn, black bean and salsa mixture. Sprinkle shredded cheese evenly over top of layered dip. Bake in a preheated 350 degree oven for 10 minutes, or until cheese melts. Garnish with cilantro and serve with your favorite tortilla chips.
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