Cheddar Cheese Dip

Jamye makes this dip.  So easy and tasty. She serves it in a sour dough bread bowl.   I have also served it with crusty Italian bread, but when the bread runs out, someone always asks for a spoon!

Cheddar Cheese Dip

Serves 10 to 12

2 cups sharp cheddar cheese, grated
1 cup mayonnaise
6 scallions (green onions), chopped Cayenne pepper or chili powder to taste

Preheat the oven to 350ºF. Combine all the ingredients in a medium-sized bowl and transfer to an ungreased, 1-quart baking dish. Bake until bubbly, about 30 minutes. Serve with crusty bread.  If you decide to serve it in a bread bowl, cook this dip then spoon the hot dip into the bread bowl.  Cook the bread bowl/dip together in the oven until bread is warm. 

 

Cream Cheese with Jezebel Sauce

This is a “spruced up” version of jalepeno jelly on cream cheese.

Cream Cheese with Jezebel Sauce

1 10 oz. jar apricot preserves
1 10 oz. jar apple jelly
2 T. horseradish
1 t. dry mustard

Mix and put on top of bar of 8 oz cream cheese.

 

Feta Pine Nut Spread

I love anything you can just whiz in a food processor. This recipe is an old standby from Gourmet. It is also good on a bagel.

Feta Pine Nut Spread

Makes about 2 cups

1 8-ounce tub whipped cream cheese spread
1/2 cup plain nonfat yogurt
3 T. toasted pine nuts
2 T. (packed) chopped fresh basil
1 garlic clove, minced (2 if small)
1 7-ounce package feta cheese, crumbled
1/3 cup chopped, drained oil-packed sun-dried tomatoes

Place cream cheese, yogurt, pine nuts, basil, and garlic in processor, and blend until combined.

Add feta cheese and tomatoes and blend, using on/off pulses, until combined but still a little chunky.

Serve with crackers or crostini.

You can make this 3 days ahead, covered and refrigerated.

Warm Blue Cheese, Bacon and Garlic Dip

This is a great appetizer.  It is great served with a rich Cabernet.

Warm Blue Cheese, Bacon and Garlic Dip

Makes 2 Cups
7 slices bacon, chopped
2 cloves garlic, minced
8 oz. cream cheese, softened
1/4 cup half-and-half
4 oz. blue cheese, crumbled (one cup)
2 T chopped fresh chives
3 T chopped smoked almonds (one oz.)

Cook bacon in skillet over medium-high heat until almost crisp, about 7 minutes. Drain excess fat from skillet. Add garlic and cook until bacon is crisp, about 3 minutes.

Preheat oven to 350 degrees. Beat cream cheese until smooth. Add half-and-half and mix until combined. Stir in bacon mixture, blue cheese, and chives. Transfer to 2-cup ovenproof serving dish and cover with foil.

Bake until thoroughly heated, about 30 minutes. Sprinkle with chopped almonds.

Serve with sliced apples, toasted pita crisps, or French bread.

Baked Chevre with Sun-Dried Tomatoes and Basil

This almost isn’t a recipe, but I served this to my book club, and it was easy and yummy!

Baked Chevre with Sun-Dried Tomatoes and Basil

8 oz. chevre (substitute some cream cheese if too strong)
4 oz. sun-dried tomatoes, packed in oil, drained
1/2-1 t. garlic
1/2 cup fresh basil

Preheat oven to 400 degrees. Pam a small ovenproof serving dish. Place chevre (and cream cheese, if desired) in dish and bake until melted, 15-20 minutes. Pulse sun-dried tomatoes, garlic and basil in food processor till minced.

Spoon tomato mixture over cheese, and serve with crackers and/or fresh vegetables.

Raspberry Cheese Spread

Don’t be afraid to try something different. This is a great appetizer or party dish.   It is always a hit. The recipe came from a friend in Houston, BJ. Her mom is the ultimate in throwing parties.

Raspberry Cheese Spread

6 1/2 inch springform pan
1 1/2 lbs. grated cheddar (1/2 sharp and 1/2 medium)
1 1/2 c. of mayonnaise
3 green onions, diced
dash of Tabasco
3/4 cup of pecans, chopped
1 jar of Smuckers raspberry preserves

Let cheese sit out for 30 minutes at room temperature. Combine all ingredients except the preserves, and pack into a springform pan. Cover pan with foil, and chill for at least 4 hours or overnight.

When ready to serve, remove cheese mold from the pan and place on a plate. Cover with the preserves. Serve with Ritz or other favorite crackers.

 

Easy Corn Dip

I got this recipe from a childhood friend. It is simple, quick and delicious. Great for cookouts.

Easy Corn Dip

1 can corn, drained
1 jalepeno, chopped
3/4-1 cup cheddar cheese, grated
1 carton French onion dip

Mix all ingredients and serve with Fritos Scoops.

 

Spinach Dip & Pita Chips

This is another recipe from my friend Jennifer; it tastes like what we get at Trio’s a fabulous restaurant in Little Rock. Yum!

Spinach Dip & Pita Chips

8 oz. cream cheese
8 oz. Monterey Jack cheese
1/3 cup Parmesan cheese
1 can Ro-Tel
1/4 cup diced purple onion
1 (10-oz.) package frozen chopped spinach, thawed and excess water squeezed out
2 T. chopped jalapenos, or to taste

Melt cream cheese and Monterey Jack cheese in a large saucepan over low heat. Add Parmesan cheese, Ro-Tel, onion, spinach, and jalapenos. Stir until smooth.

May be served immediately, or made early and refrigerated several days ahead. Best warm or at room temperature.

Baked Pita Chips
Split pita bread into halves, then quarters. Brush each piece with melted butter or Butter Pam. Sprinkle with cumin and lemon pepper.

Bake at 325 degrees for 20 minutes. The bread becomes crisp as it cools. Store in airtight containers after cool.