7 slices bacon
2 cloves garlic, minced
4 ounces bleu cheese, crumbled
1 (8 ounce) package cream cheese
1/4 cup half and half
2 tablespoons chopped chives
Toasted almond slices
Cook bacon until brown and crispy – crumble. Combine garlic, cheese and half and half. Fold in bacon and chives. Place in a baking dish which has been coated with nonstick vegetable spray. Bake in pre-heated 350 oven for 30 minutes. Top with toasted sliced almonds and serve with crackers.
As you watch fireworks this holiday, you will want to try this delicious variation on the traditional Rotel Cheese Dip. Be careful, it’s ADDICTIVE!
2 cans Rotel Original Diced Tomatoes and Green Chilies
2 – 8oz. packages of Cream Cheese
1 lb. sausage, browned (The kind in the tube…like Jimmy Dean brand. You may use regular or spicy depending on your taste. I use regular.)
Brown sausage in sauce pan, drain drippings. Add Rotel and cream cheese cooking on medium until cheese is melted and fully combined. Serve hot and eat with Frito chips.
Last night my husband and I went to a birthday party of a dear friend. At this party we met a lot of new people who I feel will become great friends; they were so much fun!
One of my new friends, Leigh Ann Jacobs, brought this delicious dip – my husband loved it. I just have to share it with you all. Thanks Leigh Ann!
4 – 8 ounce packages of cream cheese
1 package of Ranch Dressing mix
2 chicken breast, chopped
1 bottle Hooters’ Hot Wing Sauce – USE HOT ONLY
2 cups cheddar cheese, grated
You make this dip in 2 layers. Mix the cream cheese and Ranch dressing packet. Layer, 1/2 of the cream cheese mixture on bottom of baking dish, top with 1 chicken breast – chopped, 1/2 bottle Hooters’ Hot Wing sauce, and 1 cup of the cheese. Repeat for next layer. Bake at 350 until dish is bubbly and cheese melts. Eat with Frito corn chips.
There is a Mexican Restaurant in Shreveport, Louisiana called El Chico’s. Shreveport is the only location that makes this dressing. It’s very versatile; you can eat it with chips, add it to your taco salad, tacos, fajitas, and much more.
1/2 – 3/4 cup of Miracle Whip Salad Dressing (do not use real mayo)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 1/2 teaspoons sugar
1/2 cup of milk
Mix all together and chill at least 2 hours. The mixture will thicken when chilled.
If you are looking for an easy, delicious cheese spread for a special gathering, this is a great one.
1 1/2 – 8 ounce packages Philadelphia cream cheese (softened)
5 ounces bleu cheese
1 jar Kraft Old English Cheese
1 tablespoon green onions, finely chopped
1 teaspoon Worcestershire sauce
In a bowl combine the above ingredients. It’s best if you mix with a spoon – you really don’t want to whip this one. Be sure to chill for at least 2 hours before serving.
Great with Bremner or Ritz crackers.
Salmon molded into a delectable cream cheese mixture and rolled in toasted pecans and parsley – doesn’t get better than that! This recipe is so easy, but impressive.
Smoked Salmon Dip:
8 ounces cream cheese, softened
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated onion
1 heaping teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped, toasted pecans
2 tablespoons fresh parsley, chopped
Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.
Combine the toasted pecans and parsley and sprinkle on top of the smoked salmon mixture. This recipe can be prepared up to 3 days ahead.
Smoked Salmon Roll:
Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve with assorted crackers and endive spears. Makes 3 cups.
I just made this dip and it’s delicious. It went perfect with the guacamole . You should give it a try this weekend. Thanks Ceire for another wonderful recipe.
4 fresh Fresno chilies or other fresh green chilies
1 tablespoon olive oil
1/2 red onion, finely chopped
5 cups Queso fresco or Monterey jack (crumbled or grated) – can use pepper jack
2 tablespoons crème fraiche
2/3 cup heavy cream
2 firm plum tomatoes, peeled
1 tablespoon tequila
Begin by cross-cutting the bottom of your plum tomatoes and cover with boiling water. Immediately plunge into cold water and the skin will peel off easily.
Next place chilies in dry pan over medium heat, turning them often until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie a knot to keep steam in – set aside for 20 min, then carefully peel off the skins. Half the chilies and scrape out seeds, then but the flesh into thin strips, then cut them in half lengthwise.
Heat the oil in a pan and sauté the onion over medium heat for 5 minutes, until softened. Add the cheese, crème fraiche and heavy cream. Stir over low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Next stir in the chili strips. Cut the tomatoes in half and scrape out the seeds, put the flesh into 1/2 inch pieces and stir into cheese sauce.
Just before serving, stir in tequila. Pour the cheese into a serving dish and serve warm, with tortilla chips.