Best Parmesan Cheese Dip Recipes

BAKED ARTICHOKE PARMESAN CHEESE DIP (NO MAYO!)

Steps:

• Thinly slice remaining artichokes; pat dry.
• Preheat oven to 400 degrees. Melt 4 tablespoons butter in a saucepan over medium heat. Add flour, and cook, stirring constantly, for 2 minutes.
• Whisk in milk, and bring to a boil. Add salt, pepper, and cayenne, and simmer until thickened, about 2 minutes. Remove from heat, and stir in cheeses.
• Melt remaining 2 tablespoons butter in a skillet over medium-high heat. Add onion, and cook 3 minutes.
• Add thyme, garlic, and sliced artichokes, and cook for 3 minutes. Add to cheese mixture along with zest.
• Transfer to an 8-cup baking dish. Sprinkle with breadcrumbs.
• Bake until golden and bubbling, about 15 minutes. Let cool slightly.
• Garnish with thyme leaves.

WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE

Steps:

• Combine first 6 ingredients in processor.
• Blend well until almost smooth.
• Transfer to bowl.
• Season dip with salt and pepper, to taste.
• (Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter.
• Serve with breadsticks and vegetables.
• Makes about 1 1/2 cups.

PARMESAN GARLIC CHEESE DIP/SAUCE

Steps:

• In a medium sauce pan, over medium-high heat, melt 2 tbsp of the butter.
• Add garlic (fresh & powdered), flour, heavy cream and parsley.
• When it starts to simmer, add the cheese and cook until melted.
• Remove from heat and add the remaining butter 1 tbsp at a time and beat into sauce until melted, repeat with remaining butter.

WHITE BEAN DIP WITH OREGANO AND PARMESAN CHEESE

Steps:

• Combine first 6 ingredients in processor. Blend until almost smooth. Transfer to bowl. Season dip with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.) Place bowl with dip on platter. Serve with breadsticks and vegetables.

SOUR CREAM SPINACH DIP WITH PARMESAN CHEESE

Steps:

• Mix Neufchatel, sour cream and dressing mix in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour.

ROASTED GARLIC & PARMESAN BEER CHEESE DIP RECIPE - (4.5/5)

Steps:

• Preheat oven to 425. Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic. Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool. Reduce oven temp to 350. In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined. Add to a baking dish, top with the remaining 1/4 cup cheese. Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.

SPICY ARTICHOKE PARMESAN CHEESE DIP

Steps:

• Drain water from artichokes and place in a bowl. Chop the artichokes up into small bits.
• Add a cup of shredded Parmesan cheese. Reserve some to place on top before baking. Salt and pepper to taste.
• Add a cup of mayonnaise and mix all of the ingredients well. Sprinkle remaining shredded Parmesan on top.
• Bake at 375° for 30 to 35 minutes until top is brown. Serve with crackers! Presto!

PARMESAN CHEESE DIP

Steps:

• 1. Remove any rind from the cheeses. Chop cheeses into 1-inch chunks. Place in food processor, and pulse until the cheeses are reduced to size of fine pea gravel.
• 2. Transfer cheeses into a bowl and stir in green onion and garlic. Add oregano, rubbing between your fingers to release its fragrance. Add remaining ingredients and stir well.
• 3. Cover and let stand at room temperature for at least 4 hours before serving. Serve with crackers, or use as a spread on fresh-baked bread. Or use to top grilled chicken breasts. Makes 3 1/2 cups, about 16 servings.

PARMESAN CHEESE DIP

Steps:

• Blend Miracle Whip and cream cheese well. Add remaining ingredients. Chill thoroughly. Serve with Ritz Crackers.