198978 easiest cheese dip you ever find Recipes

butter, flour, evaporated milk, water, velveeta cheese, pace picante sauce

butter, chopped onion, garlic cloves, minced, frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained, light processed cheese, cubed (such as velveeta light), diced tomatoes and green chiles, undrained, diced tomatoes and green chiles, drained, chopped green onions, baked tortilla chips, green onion strips (optional)

low-fat mayonnaise, nonfat sour cream or 1 pint low-fat sour cream, dill weed, dry onion flakes, parsley flakes, hidden valley blue cheese dressing mix (if you can find it) or 1 bottle fat free blue cheese dressing, fat free dried beef (you can find it by the tuna fish in the store), dark rye bread, sliced rye cocktail bread (the other bread will be gone before the dip)

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.

all-purpose flour, salt, white sugar, active dry yeast, garlic powder, oregano, dried thyme, dried basil, ground black pepper, vegetable oil, warm water (105-115 degrees ), olive oil, parmesan cheese (grated ), mozzarella cheese (shredded )

italian pizza crusts, cooked chicken, shredded, barbecue sauce, mozzarella cheese, shredded, cheddar cheese, shredded

cheddar cheese spread, cream cheese, softened, milk, garlic salt

hawaiian bread, mayonnaise (i use hellman s), shredded swiss cheese, pict-sweet blended seasoning, thawed (and drained if any moisture accumulates), tabasco sauce, ground cayenne pepper

butter, chopped onion, garlic cloves, minced, frozen cooked peeled and deveined crawfish tail meat, thawed, rinsed, and drained, light processed cheese, cubed (such as velveeta light), diced tomatoes , and green chiles undrained, diced tomatoes , and green chiles drained, chopped green onion, baked tortilla chips, green onion , strips (optional)

ground beef, velveeta cheese, rotel, cream of mushroom soup, onion, diced

ground beef, sausage, velveeta cheese, philadelphia cream cheese, taco sauce (hot )

ground beef or chuck, ground sausage, cream of mushroom soup, rotel, velvetta cheese, cubed

maple leaf chicken, cheddar cheese(grated ), few drops of worchester sauce &tobasco sauce, green onions (as many as you like), mayo, sour cream, pakage philadelphia cream cheese

pace medium chunky salsa, philadelphia cream cheese, tennessee pride : country hot sausage, tostitos scoops

cream cheese, garlic salt, sour cream, avocado, mashed, lemon juice, tomato, finely chopped, green chilies, bacon , cooked crisp & crumbled, green onions, chopped, black olives, sliced, green olives, sliced, taco sauce (old el paso), cheddar cheese, grated

cream cheese, sour cream, garlic cloves, dill, salt, lemon juice, clams, clam juice, worcestershire sauce, hot sauce, fresh cracked pepper

kosher salt, unsalted butter, onion, finely diced, all-purpose flour, dijon mustard, whole milk, heated, fresh thyme , plus 1 tsp. chopped thyme leaves, bay leaf, grated extra-sharp white cheddar cheese (the sharpest you can find, i like cabot s seriously sharp hunter s cheddar), grated monterey jack cheese, worcestershire sauce, tabasco sauce, fresh ground black pepper, elbow macaroni or 1 lb other small shell pasta, extra virgin olive oil, more for the baking dish, fresh breadcrumbs, freshly grated parmigiano-reggiano cheese