Opryland Hotel Cream Cheese And Roasted Pepper Dip Food

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

ROASTED RED PEPPER DIP

Steps:

• In a food processor add roasted red peppers, cream cheese, garlic, basil, olive oil, paprika, salt, pepper, and crushed red pepper.
• Blend it all together until it's smooth and creamy.
• Serve immediately with pita, crackers, tomatoes, snap peas, or carrots.

OPRYLAND HOTEL ORIENTAL CHICKEN QUICHE

Steps:

• Preheat oven to 350°F.
• Melt butter; add chicken and vegetables; cook until chicken is no longer pink.
• Stir in next three ingredients and spread in unbaked pie shell.
• Beat eggs well; add cheese, salt, pepper, cream and worcestershire sauce; mix well.
• Pour over chicken and vegetables in pie shell.
• Bake for 45 minutes or until golden and filling is firm.
• Cut into wedges to serve.

CREAM CHEESE PEPPER WRAP

Steps:

• Drain peppers.
• Mix peppers and cream cheese until smooth.
• Spread on tortillas and then roll up and cut into five 1-inch pieces.
• Serve chilled.

OPRYLAND HOTEL ITALIAN CHEESE MOLD

Steps:

• Preheat oven to 350F and butter a 5 cup mold; sprinkle interior of mold with 2 tablespoons of the cheese.
• Heat oil in medium saucepan over medium heat; add flour and cook, stirring constantly until fully incorporated.
• Gradually add milk; cook about 5 minutes or until thickened and smooth.
• Remove from heat and cool to room temperature.
• Add eggs, one at a time, beating well after each addition.
• Stir in remaining cheese and seasonings until well-blended.
• Pour into prepared mold; place mold in baking dish half-filled with water.
• Bake for 60 minutes or until a deep golden brown and a knife inserted in the center comes out clean.
• Cool in mold for about 15 minutes; loosen edges with knife and unmold.
• Serve with your favorite zesty tomato sauce.

OPRYLAND HOTEL CREAM CHEESE AND ROASTED PEPPER DIP

Steps:

• Broil bell pepper, turning often, until skin has blackened.
• Place in a small bowl and cover tightly with plastic cling wrap.
• Cool; peel pepper and cut in half.
• Discard seeds and membranes.
• Dice pepper and put to the side.
• Whirl next five ingredients in a food processor until smooth; season with salt and Tabasco.
• Transfer to a mixing bowl and add pepper and chives.
• Cover and refrigerate until ready to serve.