Awesome Cheese Dip Food

THREE EASY CHEESE DIPS

Steps:

• Puree the Jalapeños with about 3 - 4 tbsp water (you should end up with about ¾ cup of pureed jalapeños).
• Mix ½ cup of the pureed jalapenos with the cream cheese, and the first measure of Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds. Add the salt. Mix really well until well combined.
• Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to melt the cheese dip, preheat the oven to 400°F.
• Sprinkle the extra Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds and bacon on top. Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped jalapeños and more bacon.
• In a non-stick pan, heat a little oil on medium high heat. When the oil is hot, add the garlic and onion and saute until softened.
• Add the beef and cook until the ground beef is separated and cooked.
• Add the enchilada sauce and mix through. Let the sauce simmer for a few minutes.
• Season to taste. The beef mix can be stored until needed or immediately used for the dip.
• When you're ready to make the dip, preheat the oven to 400°F.
• Add the first measure of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and mix through with the beef enchilada base. Place this mix in a 6.5 inch cast iron pan. Top with the extra ½ cup of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped tomatoes, cilantro and lime wedges.
• Mix the apple cider or juice with the cream cheese, bacon and first measure of Borden® Cheese Gouda Shreds (leave a little bacon aside to top the cheese dip later). Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge, until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to make the dips, preheat oven to 400° F.
• Top the dip with the rest of the ½ cup Borden® Cheese Gouda Shreds and the bacon that was left aside.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with some chopped parsley.
• Serve these dips with crudites, garlic bread, breadsticks, and potato and corn chips.

AWESOME CHEESY HOT CRAB DIP

Steps:

• Blend cream cheese and mayo until creamy.
• Add lemon juice, Tabasco, and scallions; mix.
• Add old bay, salt, pepper and crab meat; mix.
• Put in baking dish and top with parmesan cheese.
• Bake at 350 degrees for 30 to 40 minutes, until cheese starts to brown.
• Can be refrigerated up to 24 hours before cooking.

AWESOME AVOCADO DIP

Steps:

• Beat cream cheese and sour cream together until smooth.
• Add remaining ingredients, and mix well.
• Chill and serve! Great with your favorite tortilla chips!
• * Sometimes to change things up a bit, I will add a minced jalapeno pepper, or a sprinkle of cayenne. This is depending on the crowd I am serving. Some like it hot! :D

AWESOME CHEESE DIP

Steps:

• Place first three ingredients in a pan and heat on low stirring until they are well combined.
• Add seasonings and mix well.
• Place in covered bowl and refrigerate until cold.
• Serve on crackers or garlic toast rounds. Delicious!

THE MOST AWESOME DIP ALIVE

Steps:

• Place sausage in a large skillet over medium heat. Cook and stir until no longer pink, about 8 minutes. Drain excess grease from the skillet.
• Combine diced tomatoes and cream cheese in a saucepan over medium-low heat; cook and stir until cream cheese is melted and smooth, about 5 minutes. Mix in sausage. Transfer to a serving bowl.

AWESOME MEXICORN DIP

Steps:

• Preheat oven to 350F and lightly spritz a baking dish with cooking spray.
• Combine all ingredients and place in prepared dish.
• Cook, uncovered, for about 45 minutes or until golden brown on top and bubbly.
• Serve with Scoops (Fritos dipping chips).
• I almost always make a double batch because it's so popular. (I use less Jalapenos...maybe 4 oz for a double batch as I don't care for dishes that are very hot. Cook about 55-60 minutes if doubled).

AWESOME CHEESE DIP IN BREAD BOWL

Steps:

• Hollow out top of bread for the"bowl".
• Save removed bread for other use.
• Mix together the cheese and other ingredients.
• Fill bread bowl.
• Bake at 350 for 40 minutes, until hot and bubbly.
• Serve hot.

AWESOME CREAM CHEESE FRUIT DIP

Steps:

• Mix all ingredients together and refrigerate.
• When first made, the dip will be grainy and lumpy but after it sits in the refrigerator, it comes together nicely and is so smooth!
• Serve with your favorite fruit!

AWESOME ITALIAN SAUSAGE CREAM CHEESE DIP

Steps:

• 1. Gather your ingredients.
• 2. Remove the skins from the tomatoes (blanching) and small dice.
• 3. De-seed the jalapeños and small dice.
• 4. Place the Italian sausage in a skillet over medium heat.
• 5. Cook until no longer pink.
• 6. Chef's Note: As the sausage is cooking, break into small bits with a wooden spoon.
• 7. Pour out any excess oil, and then add the tomatoes, chilies, and crushed red pepper.
• 8. Cook for about 5 minutes, and then cover, turn heat down to low, and allow to lightly simmer for an additional 5 minutes, or until the peppers are softened.
• 9. Remove from heat, and then add the cream cheese.
• 10. Stir until fully incorporated.
• 11. Add the sour cream.
• 12. Stir until fully incorporated.
• 13. Chef's Note: Using your taste buds, add a bit of salt, pepper, or any additional spices that you feel will help.
• 14. Chef's Note: Add spices a bit at a time and then taste... season and taste. Remember, good cooks always taste their food.
• 15. Serve with tortilla chips, sliced baguette or thick ripple potato chips. Enjoy.
• 16. Chef's Tip: This really does taste good right out of the pan, but it does taste better the next day. I let it cool down on the counter for about an hour or so, and then place into a bowl, cover with a bit of cling wrap, and then place in the fridge... This gives the spices and flavors a chance to get to know each other better. The only problem with this is that it seldom makes it to the refrigerator...
• 17. Keep the faith, and keep cooking.