Zesty Pub Cheese Dip Food

PUB CHEESE DIP

Steps:

• 1. In medium bowl toss together cheddar cheese, Colby cheese and
• cornstarch. Set aside.
• 2. In medium saucepan whisk together cider and mustard. Cook over
• medium-high heat until boiling. Slowly add the cheese mixture, a little at
• a time, stirring constantly until smooth. Remove from heat. Stir in
• jalapeno peppers and red pepper.
• 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
• low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
• crackers.
• *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
• Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
• Nutrition Information:
• Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%

IRISH PUB CHEESE RECIPE

Steps:

• Break the cheddar into chunks and place in the food processor. Pulse to break the cheddar up into small pieces.
• Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed. Serve with pita chips, bread, crackers, veggies, or apple slices.

ZESTY CREAM CHEESE DIP

Steps:

• Put about 1/4 of the cream cheese into a bowl.
• Squeeze the ranch dressing for 5-8 seconds into the same bowl.
• Stir with a fork until mixed do not put in a mixer.
• Add as much or as little of the other ingredients as you like.

ZESTY BACON CHEESE DIP

Steps:

• Mix sour cream and cream cheese, then fold in shredded cheese, bacon bits, green onion and dip mix.
• To serve cold: Chill for at least one hour prior to serving.
• To serve warm: Put mixture in a 2-quart baking dish. Cover and bake at 400 degrees for 25-30 minutes or until hot and bubbly.