Party Cheese Dip Food

THREE EASY CHEESE DIPS

Steps:

• Puree the Jalapeños with about 3 - 4 tbsp water (you should end up with about ¾ cup of pureed jalapeños).
• Mix ½ cup of the pureed jalapenos with the cream cheese, and the first measure of Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds. Add the salt. Mix really well until well combined.
• Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to melt the cheese dip, preheat the oven to 400°F.
• Sprinkle the extra Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds and bacon on top. Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped jalapeños and more bacon.
• In a non-stick pan, heat a little oil on medium high heat. When the oil is hot, add the garlic and onion and saute until softened.
• Add the beef and cook until the ground beef is separated and cooked.
• Add the enchilada sauce and mix through. Let the sauce simmer for a few minutes.
• Season to taste. The beef mix can be stored until needed or immediately used for the dip.
• When you're ready to make the dip, preheat the oven to 400°F.
• Add the first measure of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and mix through with the beef enchilada base. Place this mix in a 6.5 inch cast iron pan. Top with the extra ½ cup of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped tomatoes, cilantro and lime wedges.
• Mix the apple cider or juice with the cream cheese, bacon and first measure of Borden® Cheese Gouda Shreds (leave a little bacon aside to top the cheese dip later). Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge, until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to make the dips, preheat oven to 400° F.
• Top the dip with the rest of the ½ cup Borden® Cheese Gouda Shreds and the bacon that was left aside.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with some chopped parsley.
• Serve these dips with crudites, garlic bread, breadsticks, and potato and corn chips.

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.