Cheddar Cheese Dip Food

EASY CHEESE DIP

Steps:

• Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds.
• Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.

CRISPY OVEN-FRIED PICKLES WITH CHEDDAR CHEESE DIP

Steps:

• For the oven-fried pickles Preheat the oven to 450 degrees F. Line a large baking sheet with aluminum foil.
• Remove the excess liquid off the pickles by patting them dry using paper towels or a clean cloth.
• Place the flour in one bowl, the eggs in another bowl, and the bread crumbs and spices in a third bowl. Take a pickle slice, coat it evenly with flour (shake off excess), then egg, and finish by covering it with breadcrumbs before transferring to your baking sheet. Repeat for the rest of the pickles.
• Bake for 10-15 minutes, flipping halfway through, until the breadcrumbs are lightly golden in colour.
• For the cheese dip. As the pickles bake, in a small saucepan at low-medium heat, melt the butter and then whisk in the flour until smooth. Add the milk and stir constantly until thickened. Last, add the cheese and spices and stir until completely smooth.
• Serve immediately.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

WHITE CHEDDAR CHEESE DIP

Steps:

• In 8-cup measure, combine cheese, flour, dry mustard and onion powder.
• Toss to coat.
• Stir in half-and-half and Worcestershire sauce.
• Microwave at%50 (Medium) for 5 to 7 minutes, or until mixture can be stirred smooth, stirring twice with whisk.
• Set aside.
• Cut to 1 to 1 1/2-inch slice from top of bread.
• Cut around inside of loaf, leaving 1/2 inch of bread around outside.
• Remove center, leaving at least 1 inch of bread on bottom.
• Cut center and top into pieces for dipping.
• Spoon warm cheese mixture into bread shell.
• Sprinkle with paprika.
• Serve with bread cubes and apples slices for dippers.

CHEDDAR DIP

Steps:

• Combine all ingredients in a bowl and mix well.
• Chill several hours before serving.

CHEDDAR BACON DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, combine the bacon, Cheddar cheese, mayonnaise, onion and garlic salt. Add more mayonnaise, if necessary, to make the cheese stick together.

GARLIC CHEDDAR CHEESE DIP

Steps:

• In a bowl, combine together cheddar, mayonnaise, pressed garlic and a pinch of black pepper. When ready, stir in chives.
• Serve as a dip or spread.
• Optional: Top each canape with roughly chopped walnuts or sprinkle over the dip.

CHEDDAR DIP OR SPREAD

Steps:

• Cut-up cheese in 1-inch cubes and put in food processor bowl along with the mayo. Process 'til smooth.
• Add the onions and pepper sauce. Process another minute.
• Transfer cheese mixture to a small mixing bowl.
• Add chopped cilantro and combine well.
• If serving immediately as a dip, pile into a bowl and garnish with a cilantro sprig.
• For a firmer spread-like consistency, refrigerate at least two-hours.
• Serve with crackers and celery sticks.

SHARP CHEDDAR DIP

Steps:

• In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
• Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.

ROASTED BROCCOLI AND CHEDDAR CHEESE DIP

Steps:

• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.
• Transfer to a serving dish and serve with roasted potato wedges or other dippers.

CREAM CHEESE DIP

Steps:

• Mix all ingredients.
• Place in pie plate.
• Top with 8 slices of crumbled bacon.
• Bake at 350°F for 20 minutes.
• Serve with an assortment of crackers.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheese. Put the butter into a basin and beat until soft, gradually beating in the cheese, and mix to a 'dip' consistency with the milk, wine, or cider. Season to taste and pile into a small serving dish. Garnish with a shake of cayenne or paprika and serve with crudites, crisps, savoury biscuits, or cheese straws.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

WHITE CHEDDAR LEEK DIP

Steps:

• Preheat your oven to 400°.
• Trim, halve and slice the leek into half moons. Place the leek slices in a bowl of water and swish them around, breaking them up with your fingers. The sandy dirt will fall to the bottom. Remove the leaks, drain and pat dry.
• In a small skillet over medium heat, melt the butter. Once melted add in the clean leeks. Cook until softened about 10 minutes. Season with salt and pepper and remove the skillet off of the heat.
• In a separate bowl, combine the cream cheese, mayonnaise, two-thirds of the grated cheddar and the beer. Add in the cooked leaks and stir until smooth.
• Spread the leek dip into the same small oven-safe skillet {or a 1-1/2 to 2 quart baking dish) and top with the remaining grated cheese.
• Bake in your preheated oven for 20-25 minute or until bubbly and lightly golden.
• Let the dip cool before serving.