Warm Cheese Dip Food

WARM AND CREAMY BACON DIP

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

WARM GOAT CHEESE DIP

Steps:

• In a small saucepan, melt butter at medium heat.
• Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
• Add milk, red wine vinegar, sugar and cream cheese and stir.
• Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
• Add goat cheese and reheat while stirring until mixture is creamy.
• Add chives, parsley and red hot pepper flakes and stir well.
• Pour the dip in a serving dish and garnish with black olives, if wanted.
• Serve now.

WARM CHEDDAR DIP

Steps:

• Microwave ingredients in microwaveable bowl on MEDIUM-HIGH (70%) 2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute.

HOT BROCCOLI-CHEESE DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sour cream and dressing mix in large bowl with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Sprinkle with remaining cheddar; bake 5 min. or until melted.

HOT PIMENTO CHEESE DIP

Steps:

• Chipotle pepper purée:
• Put the chipotle peppers and adobo sauce in a small food processor or blender and blend until the mixture turns into a smooth purée. Set aside. The chipotle purée can be made in advance, stored in an airtight container, and refrigerated for up to 2 months.
• Pimento cheese and assembly:
• On a cutting board, sprinkle the garlic with a large pinch of salt and gather it into a small mound. Holding the blunt side of the knife with both hands, press and scrape the knife's sharp end, holding it at a slight angle, across the garlic mound to flatten it. Repeat, dragging it across the garlic, until you have a smooth paste. Set aside.
• In a small bowl, mix the cornstarch and 1½ tsp. of the evaporated milk into a slurry. Pour the rest of the evaporated milk into a medium saucepan and stir in the slurry. Bring to a boil over medium-high heat, whisking constantly. Turn the heat to low and add the Cheddar gradually by the handful, stirring until the Cheddar is melted and the mixture is smooth. Add the cream cheese and whisk until it melts. Stir in the mayonnaise, pimento peppers, 1½ tsp. of the chipotle purée, and the garlic paste. Season with salt. Transfer to a serving bowl or keep it warm in a slow cooker and serve immediately.
• To reheat the sauce, microwave it, stirring every 30 seconds, until fully melted.

WARM SALSA CHEESE DIP

Steps:

• Preheat oven to 350.
• Combine all ingredients in a mixing bowl.
• Spoon out into a glass pie plate or casserole dish.
• Bake for 25 minutes.
• Serve with nachos or corn chips.

HOT CHEESE DIP

Steps:

• Preheat oven to 325°. Combine the first 5 ingredients; spread into a greased shallow baking dish or pie plate. Top with olives and pepperoni. Bake 25 minutes or until bubbly. Serve with assorted crackers and fresh vegetables.

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.