SMOKY GOUDA CHEESE DIP
Oh my gosh, is this good! Rich and savory with just a little bit of heat. Even if you've never been a Gouda fan, this will make a believer out of you. I can't bring it anywhere without people begging for the recipe. Serve warm with baguette slices, crackers, or pita chips. Give it a try!
Provided by Irish Kathleen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix mayonnaise, smoked Gouda, Gouda with chipotle peppers, onion, and bacon together in a bowl; spread into a baking dish.
- Bake in preheated oven until mixture is bubbly and lightly browned along the edges, 15 to 20 minutes.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 3 g, Cholesterol 59.4 mg, Fat 43.1 g, Fiber 0.2 g, Protein 11.4 g, SaturatedFat 11.2 g, Sodium 686.1 mg, Sugar 1.5 g
SMOKY CHIPOTLE QUESO DIP
Queso dip recipe with chopped chipotle pepper in adobo sauce for a little smoky flavor.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 24 servings (2 tablespoons each)
Number Of Ingredients 4
Steps:
- Combine undrained tomatoes, Velveeta and chipotle pepper in 1-1/2-quart microwave-safe dish; cover.
- Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
- Serve with tortilla chips or assorted vegetables, if desired.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 3 g
BUTTERNUT SQUASH SMOKY QUESO DIP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 9h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight.
- Heat a smoker to 350 degrees F with char-hickory pellets.
- Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.)
- Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle chile and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes.
- Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.
SMOKY CHIPOTLE QUESO DIP
Make and share this Smoky Chipotle Queso Dip recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine undrained tomatoes, Velveeta and chipotle pepper in 1-1/2-quart microwave-safe dish; cover.
- Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
- Serve with tortilla chips or assorted vegetables, if desired.
Nutrition Facts : Calories 140, Fat 9.9, SaturatedFat 6.5, Cholesterol 35.8, Sodium 785.2, Carbohydrate 5.4, Sugar 3.6, Protein 7.5
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