Ninja Herb Cheese Dip Recipes

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

Steps:

• Place all ingredients in the Mini Master Prep Bowl. Secure the top and pulse 5-7 times until combined, but chunky.
• Carefully remove blades from Mini Master Prep Bowl and microwave dip for 2 minutes, stirring halfway through.
• Serve as a hot dip for tortilla chips.
• BOB'S TIPS: I prefer white American cheese in this recipe, but a one inch slice of a bricked processed cheese like Velvetta melts very well.

Steps:

• Place Parmesan cheese, garlic, lemon juice, parsley, chives, basil and onion powder in Mini Master Prep Bowl. Secure top and pulse in quick bursts until Parmesan cheese is almost grated. If starting with grated Parmesan cheese, pulse until herbs are finely chopped.
• Remove top and use a spoon to push mixture down, away from the walls of the bowl.
• Add cream cheese, re-secure top and pulse in quick bursts for 15 seconds, until cheese and herbs are well combined.
• Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days.
• BOB'S TIPS: Just about any fresh herbs work well in this recipe. Try oregano or thyme in place of the basil or even 2 teaspoons of dried Italian seasoning if you're in a pinch. Low-fat or even fat-free cream cheese works great too for the best low-fat dip around.

Steps:

• Combine 1 cup sour cream, 2 tablespoons milk, 1/2 teaspoon kosher salt, 1/4 teaspoon each garlic powder and onion powder, 1 tablespoon lemon juice and 2 teaspoons each lemon zest, chopped mint and parsley in a bowl and whisk until smooth.

Steps:

• Blend goat cheese, oil and yogurt in processor until smooth. Add herbs and season dip to taste with salt and pepper. Cover and refrigerate about 4 hours. Serve dip with toasted baguette slices and raw vegetables.

Steps:

• Shuck corn and preheat barbecue to medium. Brush corn lightly with oil and grill, turning to cook all sides, for about 8 minutes until tender and browned. Leave to cool.
• Scrape the kernels off the cobs with a serrated knife into a large bowl. Transfer to a food processor or use an immersion blender in the bowl. Add the cream cheese and yogurt and purée until blended. Add basil, thyme and hot pepper sauce and pulse until blended. Season with salt and pepper to taste.
• Place in a serving bowl and serve immediately or cover and refrigerate for up to 2 days.
• Before serving, bring to room temperature. Check seasoning.

Steps:

• Combine all the above ingredients in a bowl, stirring until well mixed.
• Chill until ready to serve.

Steps:

• Put all ingredients into a blender or food processor and blend till smooth.
• Season to taste with salt and pepper.
• Put into a serving dish and chill and cover until required.

Steps:

• Combine the cheese and herbs in a food processor and pulse until very finely chopped. Add the wine and pulse until smooth, 30-45 seconds.
• Scrape the cheese mixture into a serving dish, drizzle with olive oil, and sprinkle with pepper. Serve at room temperature with crudités and crackers.
• Enjoy!