To Die For Cheese Dip Food

DEVILISHLY HOT PIMENTO CHEESE DIP

Steps:

• First, prepare the bread boule by slicing off the top 2 inches and hollowing out the center, leaving the walls of the boule about an inch thick. Cut the top and insides of the bread into bite-sized cubes and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute.
• Whisk in the mustard, paprika, cayenne and salt; cook for an additional 2 minutes. Sprinkle the flour over the onion/garlic mixture and stir to combine; cook about 2 minutes more. Gradually whisk in the milk and gently simmer for 2 minutes. Add the cream cheese and stir until it melts. Then add the Cheddar cheese. Once all the cheeses are melted, stir in the roasted peppers and hot green chiles. Season with black pepper to taste and additional salt, if necessary.
• Preheat the broiler on high.
• Scoop the pimento cheese mixture into the hollowed-out bread boule and place on a baking sheet. Broil until the top begins to bubble and lightly brown, a couple of minutes. Place the filled boule on a platter and serve immediately with the bread cubes.

LEFTOVER CHEESE DIP

Steps:

• Grate the hard cheeses and add to a food processor along with any soft cheese, the wine, cream cheese, butter, salt, pepper and garlic and process until smooth. Add the parsley and pulse.
• Scrape into a serving dish. Serve immediately with a garnish of parsley or cover and store in the refrigerator for up to a week.

BEST CHEESE DIP

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

TO DIE FOR DIP

Steps:

• Mix cheeses, mayonnaise, and onions.
• Put in a baking dish, top with bacon bits and crumbled Ritz crackers.
• Bake in microwave for 5 minutes or in the oven at 350°F for about 15, just to warm through.

TO DIE FOR CHEESE DIP

Steps:

• Mix together cream cheese, mayonnaise and cheese.
• Place in a pie plate. cover with crackers and bacon bits.
• Cook in a microwave for 4-7 minutes on high.
• Serve with crackers. (I use Ritz).

BUTTERFINGER DIP TO DIE FOR!

Steps:

• Mix cream cheese, brown sugar, vanilla extract, and powdered sugar in bowl. Eliminate any lumps. Slowly fold in chopped candy bar. Slice Apples and set to side for dipping into your yummy dip. Note: if you want to make it faster, use pre-sliced apples from the store. If you don't like really sour apples, use a red apple instead of green granny smith apples. But the sour and sweet mix is really good.