Trisha Yearwoods Charleston Cheese Dip Food

TRISHA YEARWOOD'S CHARLESTON CHEESE DIP

Steps:

• DirectionsPreheat the oven to 350 degrees F.I
• n a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan.
• Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.
• Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

LOADED PIZZA DIP

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
• Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
• Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.

PISTACHIO CHEESE DIP

Steps:

• In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios.
• Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips.

CHEESY COUNTRY HAM DIP

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes.
• Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl.
• Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside.
• In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip.
• Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery.

WHITE PIZZA DIP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the cream cheese, mayonnaise, oregano, rosemary, red pepper flakes and garlic in a large bowl and mix until smooth. Stir in the mozzarella, provolone and 1/4 cup Parmesan until well combined. Gently fold in the roasted red bell peppers just to combine.
• Spread the mixture in a 9-inch deep-dish pie plate. Sprinkle with the remaining 1/4 cup grated Parmesan. Bake until browned and bubbly throughout, 20 to 22 minutes. Serve hot with tortilla chips and crudites.