Best Tangy Cheese Bites Recipes
TANGY CHEESE BITES
These hot cheese bites are a delicious and easy appetizer that always gets rave reviews. The sharp Cheddar and blue cheese give them a slightly tangy flavor.
Provided by Debi George
Categories Appetizers and Snacks Cheese
Time 30m
Yield 54
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter 2 baking sheets.
- Cut crusts off bread. Cut bread into 1 1/2-inch cubes; set aside.
- Melt butter in a large saucepan over medium heat. Stir in cream cheese until melted. Remove from heat; stir in Cheddar and blue cheeses until melted.
- Beat egg whites in a small bowl until stiff peaks form. Fold into the cheese mixture. Dip bread cubes in the cheese, turning to coat.
- Place dipped bread cubes on the prepared baking sheets.
- Bake in the preheated oven until bottoms are golden brown, 12 to 15 minutes. Serve warm.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 148.3 mg, Sugar 0.1 g
TANGY CHEESE BITES
These hot cheese bites were brought to an election night party I attended years ago. Sharp cheddar and blue cheese give them a slightly tangy favor.
Provided by Taste of Home
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Cut crust off all sides of bread. Cut into 1-1/2-in. cubes; set aside. In a large saucepan, melt butter. Stir in cream cheese until melted. Remove from the heat; stir in cheddar cheese and blue cheese until melted. , Preheat oven to 375°. In a small bowl, beat egg whites until stiff peaks form. Fold into cheese mixture. Dip bread cubes into cheese mixture, turning to coat. , Place on greased baking sheets; sprinkle with paprika. Bake 12-15 minutes or until bottoms are golden brown. Serve warm.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
