Libyan Cheese Dip Recipes

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

Steps:

• Put cheese in a medium bowl and add 3 tablespoons yogurt and lemon juice.
• Using back of fork, mash until mix is smooth and creamy.
• If you need more yogurt to make smooth, add just a bit more to do so.
• Add dill OR fennel and parsley and stir to mix well.
• Transfer to small serving bowl, cover with wrap and refrigerate until you are ready to use.
• TO serve, drizzle top with a little olive oil.
• Prepare a basket of crackers/chips to serve with dip.
• You can also serve with crudites.

Steps:

• in a bowl, whisk together half and half, eggs and flour and set aside.
• in another bowl mix cheeses together.
• place half the cheese in a well greased baking dish.
• top with the chiles then the egg mixture.
• sprinkle remaining cheese on top.
• pour tomato sauce over top.
• bake uncovered for 1 hour at 350.
• serve with tortilla chips.

Steps:

• Mix cream cheese, cheddar cheese and ham until well blended.
• Spoon into oven proof crock or 9 inch; pie plate.
• Bake at 350 degrees for 20 to 25 minutes or until puffed and lightly browned.
• Serve warm as a spread with crackers.

Steps:

• Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

Steps:

• Put the pumpkin in a saucepan with 2/3 cup of water, and bring to the boil. Simmer for about 10 minutes, until soft.
• Drain the pumpkin and return to the empty pan. Season well with salt and pepper and mash with a fork until smooth. Set aside.
• Dry-roast the caraway and cumin seeds in a small frying pan over a medium-high heat for a couple of minutes until aromatic.
• Crush the toasted seeds using a pestle and mortar then add the garlic, chili, and a pinch of salt, and work into a smooth paste.
• Stir the spice mixture and lemon juice into the mashed pumpkin, then mix in the olive oil.
• Serve either hot or cold as part of a mezze, accompanied by lots of hot griddled pita bread.