Fruity Bear Dip Food

CHEDDAR AND BEAR DIP

Steps:

• Combine the beer, paprika, mustard and ground red pepper in a heavy, 2-qt. saucepan; stir well. Heat to a simmer over medium heat.
• Add the cheese, 1/2 cup at a time, whisking constantly in a figure-eight pattern; add the next batch of cheese only after the previous cheese has melted.
• Meanwhile, stir the water and cornstarch in a small bowl until cornstarch has dissolved; add to pan of cheese.
• Heat to a simmer, stirring constantly. Cook, stirring, until fondue has thickened, about 1-2 minutes. Add salt and pepper to taste.
• Transfer to a fondue pot or any pan with a heat source and serve with chips.
• (note) The original recipes calls for a lager-type beer so most American beers qualify and use your favorite beer. DON'T use light beer because it won't stand up to the cheese and spices.

CREAM CHEESE FRUIT DIP

Steps:

• In a medium bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in powdered sugar and vanilla and beat for an additional minute. Use a rubber spatula to fold in the marshmallow creme. Then fold in the Cool Whip and maraschino cherry juice until everything is thoroughly combined. Cover and refrigerate for at least 2 hours before serving. Serve with fresh fruit.

CREAMY FRUIT DIP

Steps:

• Whisk all ingredients together till well blended and sugar is dissolved.
• Chill in refrigerator at least an hour. Or make ahead of time. Serve with your favorite fruit. Serve with a fruit platter.

KAHLUA POT DE CREME

Steps:

• Heat oven to 325 degree
• Bring milk and cinnamon to boil over medium heat in saucepan.
• Remove from heat.
• Cover and let stand 20 minutes.
• Strain mixture through a sieve into a 4-cup glass measure.
• Discard cinnamon.
• Arrange eight espresso or 4-ounce ovenproof cups in a roasting pan.
• Beat yolks and sugar in mixer bowl on medium speed, until mixture is pale yellow and thick, 3 to 5 minutes.
• Add Kahlua and beat until well combined.
• Gradually stir in milk with rubber spatula, until mixture is completely smooth.
• Strain milk mixture through a sieve into glass measure, discard any foam.
• Divide mixture into each cup (spoon off any remaining foam).
• Add enough hot water to roasting pan to reach halfway up the sides of cups.
• Loosely cover pan with foil.
• Bake until the edge of the custards are set, 25 to 27 minutes (the centers will be jiggly).
• Remove cups from the water and cool on wire rack to room temperature, 15 to 20 minutes.
• Cover and refrigerate overnight.
• Sprinkle tops with grated chocolate and serve with berries, if desired.

FRUITY RICOTTA DIP

Steps:

• Combine all ingredients in a medium bowl.
• Place plastic wrap or a lid on top and refrigerate for at least one hour.
• Serve with fresh fruit.

TEDDY BEAR SNACK MIX

Steps:

• Mix well, store in an airtight container.

PHILADELPHIA FRUIT DIP

Steps:

• Beat ingredients with mixer until blended.
• Refrigerate 1 hour.

FRUITY BEAR DIP

Steps:

• PLACE yogurt in small bowl.
• Add jam; swirl gently with spoon.
• SERVE as a dip with the graham snacks.