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May 2019: Dip into Summer!
Dive right into the season with these tasty dips that are perfect for a backyard bbq, Memorial Day parties, or just a fun snack for around the house. They’re easy to make and fun to sink your teeth into!
Enjoy!
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Blue Cheese Chips and Pimiento Mac & Cheese w/ Shrimp and Bacon
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Bleu Cheese Chips
Sauce:
- ½ cup milk
- 3 oz cream cheese
- ¼ cup gorgonzola cheese
Add cream cheese and milk to sauce pan and heat until cheese starts to soften/melt. Then add bleu cheese/gorgonzola cheese. Press the cheese to aide in even melting. Once cheese is melted, bring sauce to a simmer until thickens. Stir consistently to prevent burning.
Chips:
- (8) 12 oz of kettle chips
- 1 cup bacon crumbles
- ½ cup gorgonzola crumbles
- ½ cup of chives
Place kettle style chips on a serving dish. Top with sauce, bacon, cheese and green onions. Layer and repeat.
Sauce:
- ½ cup milk
- 3 oz cream cheese
- ¼ cup gorgonzola cheese
Add cream cheese and milk to sauce pan and heat until cheese starts to soften/melt. Then add bleu cheese/gorgonzola cheese. Press the cheese to aide in even melting. Once cheese is melted, bring sauce to a simmer until thickens. Stir consistently to prevent burning.
Chips:
- (8) 12 oz of kettle chips
- 1 cup bacon crumbles
- ½ cup gorgonzola crumbles
- ½ cup of chives
Place kettle style chips on a serving dish. Top with sauce, bacon, cheese and green onions. Layer and repeat.
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Cheesy Shrimp Mac and Cheese
Start with your favorite mac & cheese
Add Newk’s pimiento cheese (1 oz per 2 oz mac & cheese)
Bake at 350 for 30 min until mac & cheese is browning and melted.
Top with cooked shrimp and bacon crumbles
Bake for approx. 10-15 min until hot (165 degrees)
Recipe Courtesy: Newk’s
Start with your favorite mac & cheese
Add Newk’s pimiento cheese (1 oz per 2 oz mac & cheese)
Bake at 350 for 30 min until mac & cheese is browning and melted.
Top with cooked shrimp and bacon crumbles
Bake for approx. 10-15 min until hot (165 degrees)
Recipe Courtesy: Newk’s
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Spring Cauliflower Dip
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Ingredients
- 3 cups chopped cauliflower
- 1 bunch chopped parsley
- 1 shallot finely chopped
- 1 tablespoon fresh dill
- 5 mint leaves finely sliced
- 8 basil leaves finely sliced
- 1 bunch chopped green onion
- 2 teaspoons red pepper flakes
- Zest of 1 lemon
- 1/2 cup olive oil
- 3 oz goat cheese
- 1/4 cup feta cheese
- 1/4 cup grated Parmesan cheese for topping
- Salt and pepper to taste
- 1 egg
*Breadcrumb for topping (optional)
*White truffle oil for topping (optional)
- 3 cups chopped cauliflower
- 1 bunch chopped parsley
- 1 shallot finely chopped
- 1 tablespoon fresh dill
- 5 mint leaves finely sliced
- 8 basil leaves finely sliced
- 1 bunch chopped green onion
- 2 teaspoons red pepper flakes
- Zest of 1 lemon
- 1/2 cup olive oil
- 3 oz goat cheese
- 1/4 cup feta cheese
- 1/4 cup grated Parmesan cheese for topping
- Salt and pepper to taste
- 1 egg
*Breadcrumb for topping (optional)
*White truffle oil for topping (optional)
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Directions
In a medium mixing bowl combine all veggies, herbs, lemon zest, red pepper flakes, goat and feta cheeses in olive oil. Add 1 egg and mix gently.
Scoop mixture into an oven safe dish and pat down. Add breadcrumb to cover top conservatively. Add Parmesan to top.
Preheat oven to 350 degrees and put the dish into the oven on the middle rack. Cook until golden brown and bubbling on sides of the dish. Approximately 14 - 18 minutes. Top with truffle oil (optional) and serve with crostini or any cracker/bread of your choosing.
Recipe Courtesy: Slice Pizza
In a medium mixing bowl combine all veggies, herbs, lemon zest, red pepper flakes, goat and feta cheeses in olive oil. Add 1 egg and mix gently.
Scoop mixture into an oven safe dish and pat down. Add breadcrumb to cover top conservatively. Add Parmesan to top.
Preheat oven to 350 degrees and put the dish into the oven on the middle rack. Cook until golden brown and bubbling on sides of the dish. Approximately 14 - 18 minutes. Top with truffle oil (optional) and serve with crostini or any cracker/bread of your choosing.
Recipe Courtesy: Slice Pizza
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Rotel Hamburger Cheese Dip
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Ingredients
- 1 lb Ground Beef
- 1 lb Breakfast Sausage
- ½ Onion, chopped
- 1 Cup John's Famous® Slaw Dressing
- 2 lbs. Velveeta® Cheese, cut into cubes
- 1 Can Rotel Tomatoes (with peppers)
- 3 - 6 Tablespoons of Hot Sauce
- 1 lb Ground Beef
- 1 lb Breakfast Sausage
- ½ Onion, chopped
- 1 Cup John's Famous® Slaw Dressing
- 2 lbs. Velveeta® Cheese, cut into cubes
- 1 Can Rotel Tomatoes (with peppers)
- 3 - 6 Tablespoons of Hot Sauce
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Directions
Brown the ground beef and sausage with onions, then drain. Combine all ingredients in the crock pot and turn on high until the cheese is melted, stirring occasionally.
Once the cheese is melted turn the crock pot on low and serve.
Brown the ground beef and sausage with onions, then drain. Combine all ingredients in the crock pot and turn on high until the cheese is melted, stirring occasionally.
Once the cheese is melted turn the crock pot on low and serve.
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Pizza Dip
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Ingredients
- 8 oz cream cheese, soft
- 1 teaspoon dry Italian seasoning
- 1 (14) OZ good quality premade pizza sauce
- 3 oz sliced pepperoni chopped
- 2 1.4 oz black olives, sliced
- 3 oz chopped bell peppers
- 1/4 cup minced red onions
- 2 oz shredded mozzarella
- 1/2 cup shredded parrmesan
- 8 oz cream cheese, soft
- 1 teaspoon dry Italian seasoning
- 1 (14) OZ good quality premade pizza sauce
- 3 oz sliced pepperoni chopped
- 2 1.4 oz black olives, sliced
- 3 oz chopped bell peppers
- 1/4 cup minced red onions
- 2 oz shredded mozzarella
- 1/2 cup shredded parrmesan
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Directions
Butter bottom of the casserole dish. Spread soft cream cheese out evenly in bottom.
Sprinkle with Italian seasoning. Spread marinara sauce over cream cheese evenly.
Add all other toppings desired. Bake at 350 for about 15 minutes or until corners are bubbling.
Serve with breadsticks and crisps
Recipe Courtesy:Wendy Cruse
Butter bottom of the casserole dish. Spread soft cream cheese out evenly in bottom.
Sprinkle with Italian seasoning. Spread marinara sauce over cream cheese evenly.
Add all other toppings desired. Bake at 350 for about 15 minutes or until corners are bubbling.
Serve with breadsticks and crisps
Recipe Courtesy:Wendy Cruse
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Easy Bacon Cheddar Dip
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Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 5 green onions, thinly sliced
- 4 Roma tomatoes, diced.
- 1 green pepper, chopped
- 16 oz taco sauce
- 2 cups cheddar cheese, shredded
- 1 lb smoked bacon (2 lbs if this is your main dish)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 5 green onions, thinly sliced
- 4 Roma tomatoes, diced.
- 1 green pepper, chopped
- 16 oz taco sauce
- 2 cups cheddar cheese, shredded
- 1 lb smoked bacon (2 lbs if this is your main dish)
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Directions
Cut up your bacon into small, thin slices and fry in a skillet. Drain onto a paper towel. In a mixing bowl, beat cream cheese and sour cream.
Spread on a 12-inch glass plate. Stay about a ½ inch away from the edges of the dish. Combine onions, tomatoes, and green peppers in a bowl and drain all the juice out. Sprinkle over the cream cheese layer.
Pour taco sauce over the vegetables. Sprinkle with cheddar cheese, starting around the outside edge and working toward the center so the taco sauce doesn’t run over the edge.
Sprinkle your bacon on top and serve with tortilla chips.
Recipe Courtesy: Walnut Creek Cheese
Cut up your bacon into small, thin slices and fry in a skillet. Drain onto a paper towel. In a mixing bowl, beat cream cheese and sour cream.
Spread on a 12-inch glass plate. Stay about a ½ inch away from the edges of the dish. Combine onions, tomatoes, and green peppers in a bowl and drain all the juice out. Sprinkle over the cream cheese layer.
Pour taco sauce over the vegetables. Sprinkle with cheddar cheese, starting around the outside edge and working toward the center so the taco sauce doesn’t run over the edge.
Sprinkle your bacon on top and serve with tortilla chips.
Recipe Courtesy: Walnut Creek Cheese