Aunt Nancys Famous Hot Cheese Dip Recipes

Steps:

• Preheat oven to 325 degrees.
• In a casserole dish (you can use 8x8 to 9x13 sizes), mix together cheese, mayonnaise, onion, and green chilies. Spread evenly in dish.
• Top with sliced pepperoni (I usually place with the edges touching but not overlapping) and sliced black olives (optional).
• Bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbling around the edges.
• Serve hot with tortilla chips or your favorite dippers.

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients in medium bowl. Stir in mozzarella.
• Spoon into ovenproof serving dish.
• Bake 15 to 20 minute or until heated through, stirring after 8 minute
• Top with nuts.

Steps:

• Cook the sausage in a skillet until done and drain on paper towels.
• In your large crock pot, empty the 2 cans of Rotel,
• break the cheese into chunks and add it.
• Add the garlic and sausage.
• Heat it on high until the cheese melts, stirring often.
• Turn the crock pot to the warm setting for serving.
• Ladle this dip over a plate of tortilla chips and enjoy!
• Feel free to use hot sausage if you like your dip spicy.
• I'm totally guessing on how many servings there are. Usually people get so many helpings, the crock-pot is licked clean in no time!

Steps:

• In a large bowl add cream cheese,cheddar cheese and blu cheese and mix together well.
• Add cheese whiz,Accent,onion, red and green pepper.
• Mix all up real good and place in refrigerator for 10 minutes or just enough time to harden alittle. This is to help with rolling in pecans.
• Remove from refrigerator and form into 1 large cheese ball or 2 medium size cheese balls.
• On wax paper, place chopped pecans and roll each ball.
• Place on a glass plate or cheese ball plate and pat around to secure the pecans.
• Chill for 1 to 2 hours or overnight.
• Serve with your choice of crackers.