Baked Cheese Spread Food

BAKED GOAT CHEESE DIP

Baked Goat Cheese Dip image

Provided by Food Network Kitchen

Time 25m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

Steps:

Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

BAKED CHEESE SPREAD

Baked Cheese Spread image

Categories Sauce Cheese Bake

Yield yields 3 cups

Number Of Ingredients 5

Ingredients

1 cup mayonnaise
1 cup grated Colby cheese
1 cup chopped onion
Dash of Tabasco sauce (optional)
Dash of Worcestershire sauce (optional)

Steps:

Preheat the oven to 350 degrees. Mix all ingredients in a pie plate. Bake until golden brown on top, about 30 minutes. Serve with crackers or bagel chips.

BAKED CHILI CHEESE SPREAD

Baked Chili Cheese Spread image

This spread is a hit! I had it at an office party and I had to have the recipe! It was one of the first things to disappear. I added my own condiments such as black olives and sour cream to make it even better! Great to take for a party, potluck, or outdoor barbecue!

Provided by Little Bee

Categories Cheese

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons yellow cornmeal
1 tablespoon chili powder
3 (24 ounce) packages cream cheese, softened
2 large eggs
2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
2 (8 ounce) cans diced green chilies
1 cup sliced green onion, divided (about 8)
1 jar salsa, divided (Mild, or any flavor)
2 cups shredded cheddar cheese, divided
sliced black olives
sour cream
assorted crackers or sliced baguette

Steps:

Preheat oven to 325° F.
Heavily spray bottom and side of 9-inch springform pan with non stick cooking spray.
Combine corn meal and chili powder; sprinkle over bottom and side of prepared pan.
Beat cream cheese, eggs, garlic powder, and cumin in large mixer bowl until smooth; stir in chiles and 1/2 cup green onion.
Pour half of batter into pan.
Spoon 1 cup salsa over top of batter; sprinkle 1 1/2 cups cheddar cheese over salsa.
Spread remaining batter over top of cheese.
Bake for 55 to 60 minutes or until edges are set but center still moves slightly.
Cool completely in pan on wire rack; remove side of springform pan.
Spread remaining salsa over top; sprinkle with remaining cheese and green onion.
If desired garnish with black olives and sour cream.
Serve with tortilla chips, crackers, or sliced baguette.

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