Port And Cheese Dip Recipes

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PORT WINE CHEESE SPREAD

I picked the recipe up from the Southern Food section of About.com. My family loves Port Wine Cheese, but we've only had the pre-packaged Wispride version before. I'm looking forward to trying this for the holidays.

Provided by windy_moon

Categories     Spreads

Time P1DT30m

Yield 4 cups

Number Of Ingredients 6



Port Wine Cheese Spread image

Steps:

  • In a small bowl, combine wine and melted butter.
  • In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth.
  • Gradually add the butter and wine mixture, processing until smooth.
  • Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers. (Cooking time stated is meld time in refrigerator.).

1/2 cup port wine
1/4 cup butter, melted
16 ounces cheddar cheese, grated
1 cup sour cream
1 1/4 teaspoons salt
1/8 teaspoon cayenne

PORT AND CHEESE DIP

I refer to this as an adult dip because of the Port. Whatever, it is very potent and wonderful if you like sharp flavors. I think I found it many years ago in an old army cookbook.

Provided by waynejohn1234

Categories     Winter

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4



Port and Cheese Dip image

Steps:

  • Crumble cheese.
  • Beat together with sour cream and Port.
  • Chill at least 3 hours and preferably overnight (covered tightly).
  • This definitely improves with age.

Nutrition Facts : Calories 209.1, Fat 16.5, SaturatedFat 10.5, Cholesterol 48.1, Sodium 245.8, Carbohydrate 2.6, Sugar 1, Protein 10

1/2 lb imperial cheddar cheese (cold pack)
1/2 cup sour cream
1/4 cup port wine
serve with apple wedges dipped in lemon juice

BAKED GOAT CHEESE DIP

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11



Baked Goat Cheese Dip image

Steps:

  • Preheat the oven to 400 degrees F. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes.
  • Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

1 10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese
1/4 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1 clove garlic, finely chopped
Kosher salt
Toasted baguette slices, for serving

DOG FOOD DIP

This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips.

Provided by Cindy Carnes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 8h35m

Yield 48

Number Of Ingredients 5



Dog Food Dip image

Steps:

  • Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.
  • Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes.
  • Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.
  • Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

Nutrition Facts : Calories 87.9 calories, Carbohydrate 1.5 g, Cholesterol 20.2 mg, Fat 6.6 g, Fiber 0.1 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 166.4 mg, Sugar 0.2 g

2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
15 slices pickled jalapeno pepper slices, to taste

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