Warm Blue Cheese Dip Food

WARM BLUE CHEESE DIP

Steps:

• Preheat oven to 350.
• In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp.
• Drain bacon and wipe skillet dry.
• Return bacon to pan, add garlic, and cook over medium heat until bacon is crisp (about 3 minutes).
• Make sure garlic doesn't burn.
• Drain on paper towels.
• Using paddle attachment of electric mixer, beat cream cheese in bowl until smooth.
• Add cream. Beat well to mix.
• Fold in bacon, garlic, blue cheese, and chives.
• Transfer to a 2-cup baking dish.
• Top evenly with almonds.
• Bake about 30 minutes or until heated through.
• Serve with crackers, baguette slices, or vegetables.

FRIED BUFFALO WINGS WITH BLUE CHEESE DIP

Steps:

• Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
• Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
• Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

BLUE CHEESE DIP

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
• See all 50 Game-Day Dips

BLUE CRAB DIP

Steps:

• Mix the crabmeat, mayonnaise and grated cheese in the top of a double boiler. Cook over medium heat until melted through. Stir in scallions and black pepper. Spoon onto toasted baguette or crackers. Serve hot.

WARM BLUE CHEESE, BACON & GARLIC DIP

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings., Saute garlic in reserved drippings for 1 minute; transfer to a small bowl. Add cream cheese and cream; beat until smooth. Stir in the blue cheese, chives and bacon., Transfer to a 1-qt. baking dish; cover and bake at 350° for 25 minutes. Uncover and bake 5-10 minutes longer or until lightly browned. Sprinkle with almonds; serve with chips.

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, drain on paper towels and crumble.
• Place garlic in hot bacon grease. Cook and stir until soft, about 1 minute. Remove from heat.
• Preheat oven to 350 degrees F (175 degrees C). Place cream cheese and half-and-half in a medium bowl. Beat with an electric mixer until blended. Stir in bacon, garlic, blue cheese and chives. Transfer mixture to a medium baking dish.
• Bake covered in the preheated oven 30 minutes, or until lightly browned.

SPICY MOLTEN BLUE CHEESE DIP

Steps:

• Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
• Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
• Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.

WARM BLACK-AND-BLUE CHEESE DIP

Steps:

• Preheat oven to 325°F. Place both cheeses, shallots, garlic, cream, Worcestershire, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor; blend until smooth, scraping down bowl as needed.
• Transfer to an 8-inch gratin dish or other shallow baking dish. Bake until heated through and lightly browned in places, 20 to 25 minutes (if heated through but not browned, broil 30 to 60 seconds).
• Decorate with edible insects (use dates and raisins for bodies, and pepitas and almonds for appendages), and serve warm, with crackers and crudités.

BLUE CHEESE WALNUT DIP

Steps:

• Mix ingredients together and chill until serving.
• Serve with celery, carrots, tomatoes, cucumbers and/or crackers.

WARM BLUE CHEESE DIP WITH GARLIC AND BACON

Steps:

• Cook bacon in heavy large skillet over medium-high heat until almost crisp, about 7 minutes;drain excess fat from skillet.
• Add garlic and cook until bacon is crisp, about 3 minutes.
• Preheat oven to 350 degrees.
• Using electric mixer, beat cream cheese until smooth; add half and half and beat until combined.
• Stir in bacon mixture, blue cheese and chives.
• Transfer to 2-cup ovenproof baking dish; cover with foil.
• (Can be prepared 1 day ahead. Bring to room temperature before continuing.).
• Bake until heated through, about 30 minutes.
• Sprinkle with chopped almonds and serve.

CELERY STICKS WITH BLUE CHEESE DIP

Steps:

• In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.

BLUE CHEESE ARTICHOKE DIP

Steps:

• Preheat oven 350°F. Place all ingredients in food processor container; cover. Process just until blended, but not completely smooth.
• Spoon into 9-inch pie plate.
• Bake 20 to 25 minutes or until lightly browned. Let stand 5 to 10 minutes before serving. Serve with crackers.

WARM BLUE CHEESE DIP

Steps:

• Preheat oven to 350 degrees F.
• In nonstick skillet, cook bacon over medium-high heat for about 8 minutes or until nearly crisp.
• Drain bacon; wipe skillet dry.
• Return bacon to skillet; add garlic and cook over medium heat until bacon is crisp, about 3 minutes, making sure garlic doesn't burn.
• Drain on paper towels.
• With mixer on medium speed, beat cream cheese until smooth.
• Add cream; beat well.
• Fold in bacon, garlic, blue cheese and chives.
• Transfer to a 2-cup baking dish.
• Sprinkle top evenly with almonds.
• Bake until heated through and brown on top, 25-30 minutes.
• Sprinkle with parsley.
• Serve with crackers, bread and/or vegetables.

SPICY MOLTEN BLUE CHEESE DIP

Steps:

• Preheat oven to 325 degrees. Place cream cheese in bowl of a food processor and pulse to soften.
• Using a mortar and pestle or flat part of a knife, mash garlic and salt together until it forms a paste. Place paste in food processor along with cream, mayonnaise, Worcestershire sauce, hot sauce and pepper. Run motor until mixture is smooth. Add blue cheese and chives and pulse just to combine.
• Scrape mixture into a small (1-quart or smaller) gratin dish or baking pan, and bake until dip is melted and bubbling, 30 to 40 minutes. Sprinkle extra hot sauce on top, if desired, and serve hot or warm, with celery sticks and chips or chicken wings if you like.