196823 courtney good cheese dip Recipes

onion, diced, garlic cloves, minced, diced tomatoes and green chiles, milk, ground cumin, coarsely ground black pepper, white american deli cheese slices, torn, assorted tortilla and corn chips

goat cheese, sun-dried tomatoes, drained and chopped, dried tarragon leaves, crushed, ground black pepper, pepperidge farma baked naturalsa wheat crisps toasted wheat

onion, finely chopped, canola oil, garlic cloves, minced, chili without beans, salsa, cream cheese, cubed, sliced ripe olives, drained, tortilla chips

process cheese sauce, condensed cream of chicken soup, undiluted, frozen chopped broccoli, thawed and drained, fresh mushrooms, chopped, chopped seeded jalapeno pepper, assorted fresh vegetables

sliced shallots, canola oil, reduced-fat mayonnaise, reduced-fat sour cream, crumbled blue cheese, assorted fresh vegetables

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.

cream cheese, mayonnaise, canned chicken or 1 cup cooked chicken breast, diced green chilies, hot sauce (we like habanera salsa, but tabasco is good too), seasoning salt, salt, pepper, garlic powder, shredded colby or 1 cup longhorn cheese or 1 cup cheddar cheese, diced green onion, diced bell pepper (green,yellow or orange)

shredded cheddar cheese, cream cheese (softened ), hidden valley ranch dressing mix (use 1/2 package), beer, chopped green onion, assorted pretzels or crackers or vegetables

cream cheese, softened, mayonnaise ( use hellman s or best), panko bread crumbs, diced jalapeno peppers, drained (more if you like hot ), chopped green chilies, drained, splash of hot sauce, grated parmesan cheese (good stuff), sourdough baquette, sliced, party bread, chips, crackers

miss dash seasoning blend, celery seed, garlic powder, philadelphia cream cheese, top with freshly minced parsley (optional)

butter, crab boil (to taste), crawfish tails (chopped ), garlic (minced ), rotel tomatoes (undrained ), spicy rotel tomatoes (drained ), velveeta cheese

plain low-fat yogurt, butter, sliced leek, chopped fresh or 1/2 tsp dried thyme, salt, goat cheese, evaporated fat-free milk, pumpkin, egg whites

sharp grated cheese, rotel drained, mayonnaise, sour cream, green onions, chopped, chopped jalepenos add 1/4 of the can of juice, garlic salt to taste, salt, mexican corn drained, black beans drained

cream cheese, softened, powdered sugar, vanilla extract, grated lime , lemon, or orange rind, cream

chopped red onion, white wine vinegar, sugar, kosher salt, buttermilk, sour cream, chopped fresh chives, blue cheese, freshly ground pepper

cottage cheese, reduced-sodium beef bouillon granules, dried minced onion, lemon juice, raw vegetables or crackers

cream cheese, softened, miracle whip, italian salad dressing mix, frozen chopped broccoli, thawed, well drained, shredded cheddar cheese, hawaiian sweet bread (or any other round loaf of similiar size(pumpernickel is a good substitute)

butter, hot pepper sauce (like louisiana or franks not tabasco), cider vinegar, italian salad dressing mix (good seasons .6 oz dry packet), chicken tenders, rinsed and patted dry, vegetable oil, salt and pepper, to taste, wooden skewer (soaked in water for 30 minutes to avoid burning), blue cheese dressing