Baked Pepper Jack Cheese Dip Food

BAKED ONION CHEESE DIP

Steps:

• In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

BAKED BACON CHEESE DIP

Steps:

• Preheat oven to 400F.
• Cut top off the bread and scoop out the insides leaving a 1-inch layer of bread in the bread bowl. Brush the insides with olive oil, place on baking sheet, and bake for 10 minutes.
• Meanwhile, In a large bowl, combine cream cheese, sour cream, mayonnaise and Tabasco. Mix until combined.
• Stir in cheddar cheese, mozzarella cheese, pepper jack cheese, green onions, and bacon.
• Carefully spoon filling into bread bowl and top with Parmesan cheese.
• Reduce heat to 375F and bake for 45 minutes to an hour or until dip is heated through and cheese has melted completely.
• Serve immediately.

{BAKED} PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 375 degrees
• Melt the butter in a heavy sauce pan
• Add the flour, and whisk to combine
• Let the flour cook for 1 minute
• Slowly whisk in the milk and continue whisking until milk thickens
• Add cheeses and continue to whisk until cheeses are melted and sauce is smooth
• Place into a baking dish and bake for about 15 minutes, or until the top beings to brown
• Enjoy with soft pretzels, chips, or fish tacos

MARY'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

PEPPER JACK CHEESE DIP

Steps:

• Preheat oven to 350. Beat cream cheese until smooth in consistency. Stir in the remaining ingredients and pour into an 8 inch baking dish. Sprinkle with paprika and bake for 20 minutes.

WARM PEPPER JACK CHEESE DIP

Steps:

• Combine all ingredients in a sauce pan or crockpot.
• Heat over low heat for 45 min.
• Serve warm.
• For added spicyness, mince up some jalapenos and add to it.

PEPPER JACK QUESO RECIPE

Steps:

• In a small bowl, add the shredded Pepper Jack cheese and sprinkle the cornstarch over the top. Gently mix to coat, then set aside.
• In a food processor, with the grater attachment on, grate the onion, red pepper, jalapeno and garlic (Note: if you don't have a food processor, you can dice them with a knife).
• In a saucepan, melt the butter and add the onion and vegetable mixture. Saute, stirring occasionally, until the onions are soft but not brown.
• Add the evaporated milk, cream, green chilies, garlic powder, onion powder, cumin, salt, red pepper flakes and the reserved shredded cheese. Mix together, then simmer on low and stir until the cheese is melted and smooth.
• Transfer the warm queso to a serving bowl and serve with fresh veggies or tortilla chips. Enjoy!

PEPPER JACK QUESO DIP

Steps:

• Toss the shredded cheese with the cornstarch; set aside.
• Place the butter in a medium saucepan over medium heat; add the onion, pepper, cumin, and salt, and cook, stirring occasionally, until the onions start to soften and become translucent, about 4 minutes.
• Add the garlic and cook for 1 minute more. Add the milk and bring to a simmer.
• A handful at a time, add the cheese to the saucepan, stirring after each addition until melted. Let the queso simmer for 2 to 3 minutes. Taste the dip (caution-it's hot!) and adjust for seasoning (be careful with salt because tortilla chips are usually already pretty salty).
• Transfer the queso to a bowl. Top with some cilantro and serve with tortilla chips for dipping.

BAKED PIMENTO CHEESE DIP

Steps:

• Preheat oven to 350 degrees and spray a 2-quartbaking dish with nonstick cooking spray.
• In a large bowl, combine cream cheese, mayonnaise, and both cheeses. Use a wooden spoon to mix them together well.
• Place red peppers and pimientos on paper towels and pat out excess moisture. Roughly chop the peppers and add them along with pimientos to bowl.
• Add hot sauce, Worcestershire sauce, salt, sugar, and cayenne pepper and stir everything together.
• Spoon into prepared baking dish, place in oven and bake for 20 to 25 minutes, until bubbly and lightly browned.

PEPPER JACK OLIVE DIP

Steps:

• Mix cream cheese, chopped black olives, and mayonnaise in a mixing bowl until well combined.
• Fold in shredded pepper Jack cheese until well combined.
• Serve with corn chips.

CHILI CHEESE DIP

Steps:

• 1. In a medium saucepan over medium heat add the chili, cream cheese, cream cheese, salsa style tomatoes, hot sauce, shredded cheddar and shredded Monterey Jack Cheese.
• 2. Stir frequently until all the cheeses have melted and the dip is heated through. Serve immediately or transfer to a baby slow cooker.

PEPPER JACK SKILLET DIP

Steps:

• PREHEAT oven to 375°F. MELT butter in a 9-10" cast iron skillet and sauté the cauliflower over medium heat for 5-10 minutes until cooked and beginning to brown. Add salt and hot sauce and stir to coat cauliflower. Turn heat to low and add cream cheese, sour cream, chopped spinach, artichokes, ¾ of the shredded Cabot Pepper Jack cheese, and ½ of the scallions. Stir to combine and top with remaining cheese. BAKE 20-25 minutes until the mixture is bubbling throughout. Remove skillet from oven and let cool for 5 minutes, top with the remaining chopped green onions. Serve straight out of the skillet with toasted baguette and celery sticks, or your favorite dipper. *WARNING* dip (and skillet) is very hot straight out of the oven and needs to sit for at least 5 minutes before eating.