Warm Cheese Dip Recipes

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.

Steps:

• Bring cream cheese to room temperature. Preheat oven to 400 degrees.
• In a bowl, combine all ingredients. Place in 1-quart baking dish. Cover. Heat 25-30 minutes or until hot.
• Serve with assorted fresh vegetables, crackers and/or chips. Makes 3 cups.
• *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

Steps:

• Microwave ingredients in microwaveable bowl on MEDIUM-HIGH (70%) 2 min. or until cheeses are completely melted and mixture is well blended, stirring after each minute.

Steps:

• In a 5 quart saucepan, mash tamales with a potato masher and begin to warm over medium heat.
• Add chopped onion, chili and picante sauce.
• Grate cheese and add to heated mixture. Continue to heat until cheese melts.
• Serve warm with tortilla chips.

Steps:

• Melt cream cheese and Velveeta. Add salsa.
• If using a slow cooker, it's going to take much longer to melt, so plan at least 2 hours for mixing.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sour cream and dressing mix in large bowl with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
• Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 20 min. Sprinkle with remaining cheddar; bake 5 min. or until melted.

Steps:

• Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker set on low.
• Let processed cheese melt, about 30 minutes.
• Stir until thoroughly combined and serve warm.

Steps:

• Preheat oven to 350 degrees.
• Put pecans, butter, brown sugar, 1 teaspoons salt, and 1/4 teaspoons cayenne pepper into a medium bowl; toss to combine. Spread in a single layer on a rimmed baking sheet. Bake until fragrant and sugar has melted, about 5 minutes. Let cool completely.
• Process cream cheese, cheddar, and cream in food processor until well combined. Transfer to medium bowl. Stir in scallions, remaining 1/2 teaspoons salt, and remaining pinch cayenne pepper.
• Spoon cheese mixture into 2 round baking dishes (6-7" in diameter and about 1" deep). Arrange glazed pecans on top. Bake until dip is just heated through, about 10 minutes.

Steps:

• Saute the pecans in butter and set aside.
• In a large bowl, mix all remaining ingredients thoroughly.
• Place in a 1 1/2 quart baking dish and top with pecans.
• Chill until serving time.
• Bake at 350 degrees for 20 minutes.
• Serve hot with crackers or small bread sticks.

Steps:

• In a small saucepan, melt butter at medium heat.
• Add shallots and cook, stirring from time to time, for 5 minutes or until it has soften.
• Add milk, red wine vinegar, sugar and cream cheese and stir.
• Cook, whisking with a whisk, until cheese has melted and mixture is homogeneous.
• Add goat cheese and reheat while stirring until mixture is creamy.
• Add chives, parsley and red hot pepper flakes and stir well.
• Pour the dip in a serving dish and garnish with black olives, if wanted.
• Serve now.

Steps:

• Cook and stir eggplant, onions, peppers and garlic in dressing in large skillet on medium heat 8 min.
• Stir in zucchini and tomatoes; cover. Simmer 5 to 7 min. or until tender. Stir in Parmesan cheese.
• Spoon into serving bowl. Sprinkle with mozzarella cheese. Serve with the chips.