Three Cheese Dip Food

CREAMY THREE CHEESE DIP

Steps:

• In a bowl, with electric mixer at medium speed, beat cream cheese until smooth; gradually blend in milk.
• Add remaining cheeses, beating until well blended.
• Spoon into your favorite serving dish or take-along container.
• Refrigerate for approximately 2 hours before serving.
• Serve as a dip with Chicken in a Biskit crackers or crackers of your choice.
• **Optional:I add a large can of cooked, shredded chicken.
• This could be a great base for a lot of dips/spreads.
• Adding Tabasco sauce and onions would be great, would love to hear suggestions!

ARTICHOKE CHEESE DIP

Steps:

• Mix all the ingredients in a 5 by 9-inch baking dish. Cook at 325 degrees for 45 minutes. Serve warm with crackers or fresh bread.

PIZZA DIP THREE WAYS

Steps:

• Preheat the oven to 375 degrees F.
• Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving 1/4 inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
• Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
• Brush the knots with about 1/4 cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
• Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining 1/2 cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
• Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
• Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

THREE CHEESE DIP

Steps:

• Mix sour cream and mayonnaise together in a large bowl.
• Add cottage cheese,lipton dried onion soup mix,and chopped parsley. Stir well.
• Add in swiss cheese and cheddar cheese and mix well.
• Chill 1 hour or overnight and serve with little smokies, chips, bread cubes,or crackers.

THREE-CHEESE CHORIZO DIP

Steps:

• Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
• Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
• Broil until the cheese is melted and golden brown. Serve with the baguette slices.

CREAMY THREE CHEESE AND ONION DIP

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients until blended.
• Spread onto bottom of 9-inch pie plate; sprinkle with Parmesan.
• Bake 30 min. or until cheese mixture is heated through and top is golden brown.

BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

SPICY THREE-CHEESE DIP

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

THREE CHEESE ARTICHOKE DIP

Steps:

• Soften the cream cheese in the microwave. Add mayo and parmesan cheese and mix well. Add the rest of the ingredients, mix well and place in a pie dish or tart pan and bake at 350 until bubbly and toasty on top. Usually 25-30min. I serve it with pita chips. Yummm. .

THREE CHEESE NACHO DIP

Steps:

• Combine first 6 ingredients.
• Spread half of the bean mixture in bottom of 8 inch baking dish.
• Top with 1/2 of the cheese.
• Repeat ending with cheese.
• Bake at 350 degrees for 20 minutes.
• Serve with chips.

THREE CHEESE SHRIMP DIP

Steps:

• Preheat oven to 325°.
• Mix together all ingredients EXCEPT cheddar and monterey jack cheeses.
• Spread mixture in a casserole dish (spray dish with cooking spray for easy removal).
• Bake, uncovered, until top begins to brown. Approximately 20 minutes.
• Remove dish from oven and sprinkle shredded cheeses on top.
• Bake again until the cheese is bubbly.
• Remove from oven.
• The recipe calls for Tortilla Chips for dipping, but I've also used Fritos Scoops and crackers. Very tasty either way!

EPICURE'S EXTRAORDINARY CHEESE DIP RECIPE - (3.8/5)

Steps:

• Preheat oven to 350° F (175° C). Combine cream cheese, cheddar cheese, mayonnaise, bacon dip, lemon dilly dip and onion dip. Spoon into Epicure's Dip Baker. Bake for 20-30 minutes, or until heated through. Per Serving (2 Tbsp (30 ml)) : Calories 130, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 1 g), Protein 5 g. Tips: Serving Suggestion: Serve with crackers and a sliced baguette. Health Tip: Lighten up! Try this recipe with light cream cheese, low-fat cheddar and mozzarella cheese to save 40 calories and 4.5 g fat (2.7 g saturated) per serving. Serving Suggestion: Serve in a sourdough loaf, scooped out to make a bread bowl.