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Cheese
Variety of Cheese Dips
Corn and Goat Cheese Queso Dip Recipe
Ingredients 
Makes about 2-1/2 cups
2 Tbsp. butter
½ Cup finely chopped onions
Salt and freshly ground pepper
3 Cups fresh corn, appx. 4-6 ears
1 Tablespoon chopped garlic
1 jalapeno, stemmed, seeded and chopped
8 ounces goat cheese, crumbled
½ Cup heavy cream
½ Cup tomato, seeded and finely chopped
2 to 3 Tablespoons finely chopped fresh cilantro leaves
Directions
In a saucepan, over medium heat, melt the butter. Add the onions and sauté for 2 minutes. Season with salt and pepper. Add the corn and sauté 10 to 12 minutes. Stir in the garlic, jalapeno, goat cheese and cream. Cook for 3 to 5 minutes or until thickened. Sprinkle tomatoes and cilantro over the top and serve.
Cheese Dip Recipe
Ingredients
16 oz Prepared cheese product, cut into cubes
1 Container (8 oz) reduced fat chive and onion cream cheese
1 Cup (4 oz) shredded sharp cheddar cheese
1/2 Cup milk
1 Large garlic clove, finely chopped
Directions
In 1-1/2 quart microwavable bowl, mix all ingredients. Microwave uncovered on high for 5 to 8 minutes, stirring after initial 3 minutes and then after every additional minute until cheese is melted and dip is smooth.
Serve warm with tortilla chips.
Recipe submitted by Becky Eich
Garlic Dip with Feta Cheese Recipe
Ingredients
8 ounces crumbled feta cheese
1 cup sour cream
1 cup plain yogurt, drained through cheesecloth in a colander overnight*
2 large cloves garlic, peeled and minced
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Place all ingredients in a food processor and pulse until everything is well blended but still chunky. For best flavor refrigerate at least 3 hours before serving.
*Cooks Note: To drain yogurt, place a colander inside of a slightly larger bowl. Line the colander with cheesecloth, then place yogurt on cheesecloth and refrigerate.
Blue Cheese Dip Recipe
Ingredients
3/4 cup mayonnaise
1 1/4 cup sour cream
2 green onions, half of green tops removed, coarsely chopped
2 tablespoons fresh chopped parsley
1 clove garlic, minced
8 ounces good quality blue cheese, crumbled
Directions
Combine all ingredients in a large bowl and stir well to combine. For best flavor, make one day ahead and refrigerate until ready to serve.
Bacon Dip with Swiss Cheese Recipe
Ingredients
8 ounces cream cheese, softened
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese
3 green onions, 1/2 of green tops removed, chopped
8 slices center cut bacon, cooked till crisp, drained and crumbled
Directions
Preheat oven to 350 F
In a large bowl, cream together cream cheese, mayonnaise and Dijon,
Add cheese, green onions and cooked bacon and stir
Place mixture in a small baking dish and bake at 350F for 25 minutes
Garnish with additional chopped green onion, if desired.
Serve warm
Jalapeno Popper Dip Recipe
Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
1 large jalapeño, stemmed, seeded and coarsely chopped
3/4 cup freshly shaved parmesan cheese
1/2 cup panko breadcrumbs
Directions
Preheat oven to 350 F
Cream together cream cheese and mayonnaise in a large bowl until smooth
Mix in green chilies and jalapeño
Place mixture in a small, 6x9 baking dish
Blend together parmesan and bread crumbs and spread over top of cream cheese mixture
Bake at 350F for 25-30 minutes, or until parmesan and panko mixture begins to melt and turn light brown
Serve warm
Chili Cheese Dip Recipe
Ingredients
2 (8 ounce) packages cream cheese, softened
2 (15 ounce) cans chili, with or without beans
8 ounces shredded cheddar cheese
1 jalapeño, stemmed and sliced into thick rings (optional)
Directions
Preheat oven to 350 F
In a medium bowl, add softened cream cheese and chili together until well blended. Spread mixture on the bottom of a baking dish. Sprinkle shredded cheddar cheese on top then arrange jalapeño slices on top of cheese. Bake at 350F for 25-30 minutes, or until cheese is melted.
Serve warm.
Black Bean and Goat Cheese Dip
Ingredients
- 2 large poblano chilies
- 1/2 cup chopped scallions
- 1/2 cup fresh cilantro, coarsely chopped
- 1 tablespoon olive oil
- 1 small onion, chopped (appx. 1 cup)
- 2 cloves garlic, minced
- 2 cans (15 to 16 ounces each) black beans, drained and rinsed
- 1 cup chicken stock
- 1 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- 11 oz fresh goat cheese
Directions
Preheat oven to 375 degrees.
On a foil lined baking sheet or roasting pan, place poblano chilies under broiler and broil until skins are charred, turning as necessary, approximately 15 minutes. Remove from oven, cover loosely with foil and allow to cool. Peel and discard charred skin, along with the stems and seeds. Coarsely chop poblano, transfer to a dish and toss with scallions and cilantro.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add 1 can beans and lightly mash using a fork or a potato masher. Stir in chicken stock, remaining can of beans and cumin. Season with salt and pepper. Simmer until thickened, 10-15 minutes.
In the bottom of a 1 ½ to 2-quart baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat, layering once more, so that you end with the pepper mixture. Bake for 20-25 minutes or until heated through.
