Best Mozzarella Dip Recipes

CLASSIC SPINACH-ARTICHOKE DIP WITH MOZZARELLA AND PARMESAN

Steps:

• Squeeze as much liquid out of the spinach as possible with a a clean dishtowel or paper towels. Melt butter in a large pan over medium-high heat. Sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, artichoke hearts, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8-10 minutes. Fold in mozzarella and Parmesan and cook until melted; add more cream if needed to reach desired consistency. Remove from heat and stir in lemon juice.
• Do Ahead
• Dip can be made 1 day ahead. Store in an airtight container and chill. Warm before serving.

MARINARA-MOZZARELLA DIP

Steps:

• Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.

MOZZARELLA DIP

Steps:

• In a large bowl, combine all ingredients. Cover and chill for at least 1 hour. Serve with raw vegetables or tortilla chips.

ARTICHOKE DIP WITH PARMESAN AND MOZZARELLA

Steps:

• Mix artichokes, mozzarella cheese, mayo, onion, garlic salt, pepper, Tabasco, and 1/2 cup parmesan cheese in a bowl.
• Place in a microwave safe casserole dish (8x8 inch or 2 quart size or similar)and top with remaining parmesan cheese.
• Heat in microwave or oven until bubbly. Garnish with olives if desired.

SPINACH DIP MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cream cheese, spinach, mozzarella, salt, pepper, and garlic powder, stirring until thoroughly mixed.
• Transfer the mixture to a square baking pan lined with parchment paper and spread the mixture evenly in the dish.
• Freeze for 30 minutes.
• Invert the frozen spinach dip onto a cutting board and remove the parchment paper.
• Slice the block into 1-centimeter strips, then slice the strips in half into sticks.
• Place the flour, eggs, and breadcrumbs into three separate bowls. Dip the spinach dip sticks into the flour, then the eggs, then the breadcrumbs, then back into the eggs, and finally back into the breadcrumbs. Set the breaded sticks aside on a plate.
• Heat oil in a pot over medium-high heat. Fry the breaded sticks for about 30 seconds to a minute, until golden brown.
• Cool, then serve with marinara sauce!
• Enjoy!

BAKED MOZZARELLA-JALAPEñO DIP

Steps:

• Set oven to 350°F.
• Grease an 8 x 8-inch baking dish.
• In a bowl mix together shredded mozzarella cheese mayonnaise, fresh garlic, olives, onion, 1 jalapeño pepper and Tabasco (if using).
• Spread the mixture into prepared baking dish.
• Sprinkle the top evenly with garlic salt, then remaining jalapeño pepper.
• Bake for about 20-22 minutes or until the edges are golden brown.
• Serve hot or warm with tortilla chips.
• Delicious!

MOZZARELLA DIP

Steps:

• In a medium bowl, mix together mayonnaise, sour cream, mozzarella cheese, Parmesan cheese, onion, sugar, garlic salt and seasoning salt. Cover and chill in the refrigerator at least 1 hour before serving.

FRENCH ONION DIP MOZZARELLA STICKS

Steps:

• Combine mozzarella cheese, Gruyere cheese, cream cheese, sour cream, onion soup mix, and rosemary in the bowl of a food processor; process until smooth, about 30 seconds.
• Line an 8-inch square baking dish with parchment paper. Spoon cheese mixture into the dish, smoothing with a spatula. Freeze until solid, at least 1 hour.
• Pour flour into a shallow dish. Beat 4 eggs in a small bowl. Pour bread crumbs into a separate shallow dish.
• Lift the cheese mixture out of the dish and, working quickly, cut in half. Cut into twenty 3/4-inch wide rectangles.
• Press cheese rectangles into flour, tapping to remove excess. Dredge in beaten eggs and press into bread crumbs until evenly coated. Transfer coated cheese mixture to a plate.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Lower coated cheese mixture, 3 or 4 at a time, carefully into the hot oil; fry until cheese sticks are golden brown, about 1 minute. Drain on a paper towel-lined plate.

SPINACH & ARTICHOKE DIP WITH SMOKED MOZZARELLA

Steps:

• Combine all in saucepan and cook over low-medium heat until warm and bubbly, its that easy!
• Serve with crusty bread or nacho chips.

COLD MOZZARELLA CHEESE DIP

Steps:

• In a bowl, combine all ingredients; mix well.
• Cover and chill for at least 1 hour.
• Serve with raw vegetables, tortilla chips or potato chips.

WARM TOMATO-MOZZARELLA DIP

Steps:

• Heat oven to 400°F.
• Mix cream cheese, mozzarella and 2 Tbsp. vinaigrette until blended; spread onto bottom of 9-inch pie plate.
• Top with tomatoes. Drizzle with remaining vinaigrette; sprinkle with thyme.
• Bake 13 min. or until tomatoes are softened and dip is heated through.
• Sprinkle with Parmesan; bake 2 min. or until melted.
• Serve with crackers.

BREAD-BOWL MOZZARELLA DIP

Steps:

• Preheat the oven to 400 degrees F. Combine the mozzarella, feta and butter in a large bowl. Slice off the top 2 inches of the bread boule and hollow it out, reserving the top and insides for dipping. Fill the bread bowl with the cheese mixture. Transfer to a baking dish, cover loosely with foil and bake 20 minutes.
• Uncover and crack the egg on top of the cheese mixture. Continue baking, uncovered, until the egg white is almost set, 12 to 15 minutes, then broil until just set, 1 to 2 more minutes.
• Remove from the oven and sprinkle with the red pepper flakes. Just before serving, break the egg yolk with a fork and beat into the melted cheese.
• Serve with the bread trimmings or crudites.

SLOW-COOKER MARINARA SAUCE WITH MOZZARELLA CHEESE DIP

Steps:

• Spray 1 1/2-quart slow cooker with cooking spray. Pour marinara sauce into cooker.
• Cover; cook on Low heat setting about 2 hours or until hot.
• Stir in cheese and basil. Cover; cook on Low heat setting about 30 minutes longer or until cheese is just starting to melt. Serve with baguette slices. Dip can be kept warm on Low heat setting up to 2 hours; stir occasionally.

MOZZARELLA & PARMESAN HOT DIP

Steps:

• Heat oven to 350°F.
• Mix all ingredients except nuts until blended; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 15 min. or until heated through, stirring after 8 min.
• Sprinkle with nuts.

MOZZARELLA DIP

Steps:

• Mix all ingredients except 1 tsp. of the peppers and the crackers until well blended; spoon into serving bowl.
• Top with remaining peppers.
• Serve with the crackers.

MOZZARELLA CHEESE DIP

Steps:

• Mix all ingredients and chill.
• Serve with vegetables, chips or crackers.

BROILED TOMATO-MOZZARELLA DIP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in the tomatoes, wine, basil, fennel, oregano, garlic, sugar, pepper flakes and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Uncover and cook 10-15 minutes longer or until thickened. Transfer mixture to a 10-in. baking dish; sprinkle with cheese., Broil 6 in. from the heat for 3-5 minutes or until cheese is golden brown. Serve with toasted bread.

TOMATO PESTO-MOZZARELLA CHEESE DIP

Steps:

• Mix cheese with mayo and chopped basil until blended.
• Spread onto plate.
• Top with pesto.

SPINACH DIP MOZZARELLA PIZZA

Steps:

• Preheat oven to 425 degrees.
• Place prepared crust on pizza pan.
• Spread spinach dip over entire crust.
• Sprinkle with water chestnuts if the spinach dip does not already contain them.
• If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
• Sprinkle with Mozzarella cheese.
• Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
• Cool a few minutes before cutting.
• Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.

MOZZARELLA DIP

Steps:

• Put all ingredients in round oven safe bowl. Bake 350 for 30 min or until brown and bubbly. Serve warm with crackers or pretzel sticks.