20 better cheese dip Recipes

cream cheese, at room temp, sour cream, mayonnaise or 1/4 cup miracle whip, plus, mayonnaise or 2 tbsp miracle whip, fresh lemon juice, garlic cloves, minced, worcestershire sauce, fresh ground black pepper, marinated artichoke hearts, drained and coarsely chopped, fresh grated parmesan cheese, crumbled feta cheese, grated mozzarella cheese (better with pepper jack cheese), chopped white onion, frozen spinach, thawed, drained, and squeezed dry

sour cream, cheese, shredded, garlic clove, minced, onion powder, better than bouillon , beef

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

tofutti better-than-cream-cheese, taco seasoning mix, lettuce, chopped, tomatoes, diced, black olives, minced, onion, finely chopped

ground beef (or more if you want), taco seasoning mix, jalapeno cheddar cheese dip, refried beans, shredded taco blend cheese, flour tortillas, shredded lettuce, diced tomato, sour cream (optional), salsa

cream cheese, basil (fresh is better ), olive oil, garlic, chopped fresh parsley

sliced white bread (softer the better), sugar, cinnamon, cream cheese, milk, vanilla, butter (melted ), sour cream or jam for dipping

refried beans, guacamole, sour cream, taco seasoning, salsa, green onion, chopped, mexican blend cheese, diced tomato, tortilla chips, for dipping

meufchatel (low fat cream cheese), softened, light sour cream, artichoke hearts, undrained (you can buy marinaded artichokes as well, for an extra twang), roasted red peppers, drained, more colves of garlic (you can never have too much garlic), parmesan cheese , finally graded (the fresh stuff tastes better, but you can use the canned stuff too), frozen chopped spinach, thawed and squeezed dry, pepper to taste

artichoke hearts , 14 oz (in water is better, oil is ok too), parmesan cupheese--the shaker kind, not fresh !--1 1/4 cup, cream cheese - full fat *, 1 8oz package, garlic , 2 or 3 cloves, mayo, around 1/2 cup, more for creamier consistency

cream cheese, creamy blue cheese dressing (i use tyler florence recipe, posted - very quick and easy, better than bottled), chicken breasts, taco seasoning, olive oil, shredded mexican flavor cheese (or your fave, pepper jack, etc), red hot sauce, chili powder (to taste), jalapenos slices

imitation crab meat, chopped (i m sure it would taste even better with real crab!), cream cheese, room temperature, sour cream, mayonaisse, pepper jack cheese, shredded, swiss cheese, shredded, onion, chopped, stalk celery, chopped, inner stalk celery (the leafy parts), chopped, green pepper, chopped, diced green chiles, shakes hot sauce (i used hellfire and damnation-habanero sauce), old bay seasoning, salt & pepper

chopped spinach , defrosted and squeezed dry, chicken stock, fresh ground black pepper , more pepper, more better, your favorite hot sauce (texas pete here), three white cheeses , your choice as long as 1 of them is white cheddar., cornstarch tossed with each cup of white cheese, half and half, garlic powder

wholemeal lebanese breads, broad beans, fresh is better but frozen is fine, marinated feta cheese, serrano chillies , deseeded and finely sliced, ricotta cheese, garlic clove, crushed, extra virgin olive oil, to serve, smoked paprika , hot variety

cream cheese, softened, evaporated milk (i use the pet brand for this recipe i like the flavor better), lemon juice (fresh no subs.), grated onion (very fine ), worcestershire sauce, salt, curry powder, shrimp, cooked and deveined finely chopped (i use fresh shrimp and i boil the shrimp in water, 1 tsp butter and a dash of garlic powder. ho)

avocados, pitted and mashed into pulp, sour cream, ro-tel diced tomatoes with chiles, garlic powder, green chiles, salt, lemon juice (freshly squeezed is better ), cream cheese, drops green food coloring (optional, if avocados, ripe and dark green in color ), fresh or canned jalapeno peppers, stems removed, if you like it hotter )

cream cheese, crushed pineapple, drained, sweetened flaked coconut, maraschino cherry juice

tomatoes, eggplant (about 1 1/2 lb), vidalia onion, garlic , peeled only dont mince or chop, red bell pepper (green or yellow are fine), fine sea salt, crushed red pepper flakes, black pepper, sugar, olive oil (dark is better but light is fine ), chicken broth or 1/3 cup chicken stock, good parmesan cheese, shaved not powdered