Portside Cheese Dip Recipes

Steps:

• Mix together in order til smooth.
• Refridgerate to harden.
• Serve with warm, soft breadsticks, Club crackers, or whatever you prefer (I like it best with Club crackers!).

Steps:

• Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
• Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
• Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

Steps:

• Measure first 4 ingredients into a small bowl, stirring well to mix.
• (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
• Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
• Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
• (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
• Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
• If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
• (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
• The instant the first bubble breaks the surface, remove from heat and pour over cheese.
• Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
• Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
• Process approximately 20-30 seconds, until mixture is smooth.
• Remove lid from processor bowl and taste for'heat' and consistency.
• If it is not as hot as you'd like, add a few more jalapeno slices.
• It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
• Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
• If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
• Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
• Leftovers keep well in the refrigerator for days on end.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
• Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
• Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.

Steps:

• Mix first four ingredients together in a bowl.
• Place in a greased quiche or small casserole dish.
• Top with crumbled crackers.
• Bake at 350°F for about 15 minutes.
• Take out and sprinkle with crumbled bacon.
• (I usually make this with the reduced fat cream cheese and cheddar cheese, it still tastes great. I also like to use the real bacon bits that are sold in the bag. You can find them where the salad toppings are. This is much easier and less greasy than fried).

Steps:

• Melt cheese until smooth in a double boiler or microwave, stirring throughout.
• Puree rotel in blender or small processor.
• Stir into the cheese the rotel, cumin and garlic.
• If too thick, add a little water.
• Serve with tortilla chips.
• ENJOY.

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.