Best Cheddar Cheese Dip Recipes

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

CREAM CHEESE SALSA DIP W/ CHEDDAR & OLIVES

Steps:

• Spread cream cheese evenly in the bottom of a casserole dish with a butter knife.
• Pour salsa over cream cheese.
• Sprinkle cheese over salsa.
• Layer olives over cheese.
• Serve with tortilla chips.

WHITE CHEDDAR CHEESE DIP

Steps:

• In 8-cup measure, combine cheese, flour, dry mustard and onion powder.
• Toss to coat.
• Stir in half-and-half and Worcestershire sauce.
• Microwave at%50 (Medium) for 5 to 7 minutes, or until mixture can be stirred smooth, stirring twice with whisk.
• Set aside.
• Cut to 1 to 1 1/2-inch slice from top of bread.
• Cut around inside of loaf, leaving 1/2 inch of bread around outside.
• Remove center, leaving at least 1 inch of bread on bottom.
• Cut center and top into pieces for dipping.
• Spoon warm cheese mixture into bread shell.
• Sprinkle with paprika.
• Serve with bread cubes and apples slices for dippers.

GUINNESS AND CHEDDAR CHEESE DIP

Steps:

• 1. I use my blender on low, combine cream cheese, grated cheddar and half and half. Add salt, combine. Pour in the Guinness and blend until smooth. Add scallions.Pulse briefly. Add tobasco, to taste. Some like it hot!!!
• 2. Chill for at least an hour. When you're ready to eat, bring it to room temperature, it might need a quick stir. Garnish with some chopped parsley and serve with crackers or bread sticks.

STEPH'S CHEDDAR CHEESE PUFFS (FOR CRAB DIP APPETIZER)

Steps:

• In a 2 quart pan, bring water, butter and nutmeg to a full boil over medium-high heat, stirring until butter is melted. Add flour all at once and stir briskly until mixture leaves sides of pan and forms a ball (about 2 minutes). Remove from heat and transfer to a bowl; let stand for about 5 minutes. Add eggs, one at a time, beating after each addition until mixture is well blended. Stir in cheese. Scoop out spoonfuls of dough about 1 1/2 inches in diameter; drop at least 1 inch apart on non-stick foil. Bake in a 400 degree oven until puffs are golden brown (20-25 minutes). Turn off oven. Remove puffs from oven and pierce each in several places with a fork. Return to baking sheets in turned off oven for 10 minutes to crisp. When cool, stuff with filling, such as crab dip or smoked trout mousse.

ROASTED BROCCOLI & CHEDDAR CHEESE DIP WITH POTATO WEDGES RECIPE - (4.4/5)

Steps:

• Position an oven rack in the center of the oven and preheat to 450°F. Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli. Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the cheddar and Monterey jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper. Transfer to a serving dish and serve with roasted potato wedges or other dippers.

PRETZEL KNOTS WITH SHARP CHEDDAR CHEESE DIP

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
• Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
• Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
• Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
• Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
• Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
• Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.

ROASTED BROCCOLI AND CHEDDAR CHEESE DIP

Steps:

• Position an oven rack in the center of the oven and preheat to 450 degrees F.Toss the broccoli florets with the oil, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet and spread out in a single layer. Roast the broccoli until browned in parts and tender but not mushy, 15 to 20 minutes. Transfer the broccoli to a cutting board to cool. Coarsely chop the broccoli.Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and stir until softened, about 2 minutes. Stir in the flour and cook until the flour is lightly browned and has a paste-like consistency, 3 to 5 minutes. Stir in the half-and-half and continue to cook, stirring frequently, until the mixture just comes to a bare simmer and has thickened to the consistency of heavy cream, 10 to 15 minutes. Turn off the heat and stir in the Cheddar and Monterey Jack until melted. Gently stir in the roasted broccoli and mustard. Season with salt and pepper.Transfer to a serving dish and serve with roasted potato wedges or other dippers.Copyright 2014 Television Food Network, G.P. All rights reserved.
• From Food Network Kitchen

CHEDDAR CHEESE DIP

Steps:

• Grate the cheese. Put the butter into a basin and beat until soft, gradually beating in the cheese, and mix to a 'dip' consistency with the milk, wine, or cider. Season to taste and pile into a small serving dish. Garnish with a shake of cayenne or paprika and serve with crudites, crisps, savoury biscuits, or cheese straws.

WHITE CHEDDAR CHEESE DIP WITH APRICOT PRESERVES

Steps:

• Mix cheese, mayo and onions until blended.
• Spread onto plate.
• Top with preserves.

CHEDDAR-BLUE BEER CHEESE DIP

Steps:

• Attach KitchenAid® Precise Heat Mixing Bowl and Flex Edge Beater to your KitchenAid® Stand Mixer.
• Place cream cheese and beer in bowl and set heat to 215° F.
• Once preheated, turn Stand Mixer to Stir and blend cream cheese and beer together until smooth.
• Shred the cheddar blue cheese with your KitchenAid® Pro Line® Series 16-Cup Food Processor using the reversible shredding disc and set on the large shred setting.
• Add shredded cheddar blue and continue to mix until melted and smooth.
• Continuing on Stir speed, blend in horseradish, mustard, and garlic until mixed.
• Serve immediately or keep warm in bowl.
• Serve with chips, pretzels, veggies, or any other snackable item you have laying around.

SHERRIED CHEDDAR CHEESE DIP

Steps:

• Blend the cheddar cheese and the sherry well.
• Blend in the sour cream and then add all the rest of the ingredients.
• Serve at room temperature.
• SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon

SPICY CHEDDAR CHEESE DIP

Steps:

• Combine all ingredients in the food processor

STOUT CHEDDAR CHEESE DIP

Steps:

• In a medium sauce pan, melt butter.
• Add flour to melted butter and cook for five minutes, stirring constantly.
• Whisk in heavy cream and then whisk in beer.
• Add onion, dry mustard, Worcestershire sauce, salt and pepper. Whisk together.
• Slowly add in cheese about a half cup at a time, whisking together each time.
• Add in bay leaf and let thicken over very low heat.
• Serve with large pretzels. Otis Spunkmeyer has some very good pretzels that you just warm up in the oven for a few minutes. If you are feeling adventurous, you could make your own pretzels.