Best Three Cheese Dip Recipes

BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI

Steps:

• Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
• Pulse cream cheese and mayonnaise in a food processor until smooth.
• Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

THREE-CHEESE CHORIZO DIP

Steps:

• Heat a skillet over medium-high heat. Add some olive oil and the chorizo, and cook, breaking the meat up with a spoon, until browned, about 5 minutes. Add the bell pepper, onion, chili powder and tomatoes and cook until slightly thickened, about 5 minutes.
• Preheat the broiler. Transfer the chorizo mixture to an oven-safe dish and layer on the Muenster, manchego and Gruyere.
• Broil until the cheese is melted and golden brown. Serve with the baguette slices.

THREE-CHEESE CRAB & ARTICHOKE DIP

Steps:

• Preheat oven to 375°. In a large bowl, mix the first 7 ingredients. Stir in artichokes, 1-1/2 cups Jack cheese, 1-1/2 cups cheddar cheese, crab and 3/4 cup green onions. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheeses., Bake, uncovered, until edges are golden brown, 20-25 minutes. Sprinkle with remaining green onions. Serve warm with vegetables and toasted baguette slices.

THREE CHEESE HOT ARTICHOKE DIP (PAULA DEEN) RECIPE - (4.1/5)

Steps:

• Directions Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

SPICY THREE-CHEESE DIP

Steps:

• Beat together mayonnaise, cream cheese, garlic, Worcestershire sauce, horseradish, paprika, and cayenne with a mixer on medium speed until smooth, about 2 minutes.
• Stir in cheeses until well combined. Refrigerate until cold, at least 1 hour and up to 3 days.

THREE-CHEESE ARTICHOKE-AND-SUN-DRIED-TOMATO DIP

Steps:

• Preheat oven to 375°F. Heat oil in a small heavy-bottomed skillet, such as cast iron, over medium. Add shallot and cook, stirring occasionally, until softened but not developing any color, 3 to 4 minutes. Add oregano and red-pepper flakes; cook until fragrant, about 30 seconds.
• Add cream cheese and cook, stirring, until melted. Remove from heat. Stir in other cheeses, Worcestershire, artichokes, tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Transfer skillet to oven and bake until hot and bubbly, about 25 minutes. Serve warm with crackers and crudités.

THREE-CHEESE BAKED SPINACH AND ARTICHOKE DIP

Steps:

• Heat oven to 350°F.
• Mix first 4 ingredients in medium bowl until blended.
• Add spinach and artichokes; mix well.
• Spoon into shallow baking dish spayed with cooking spray; top with cheddar.
• Bake 23-25 min. or until heated through.

CREAMY THREE CHEESE DIP

Steps:

• In a bowl, with electric mixer at medium speed, beat cream cheese until smooth; gradually blend in milk.
• Add remaining cheeses, beating until well blended.
• Spoon into your favorite serving dish or take-along container.
• Refrigerate for approximately 2 hours before serving.
• Serve as a dip with Chicken in a Biskit crackers or crackers of your choice.
• **Optional:I add a large can of cooked, shredded chicken.
• This could be a great base for a lot of dips/spreads.
• Adding Tabasco sauce and onions would be great, would love to hear suggestions!

CREAMY THREE CHEESE AND ONION DIP

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients until blended.
• Spread onto bottom of 9-inch pie plate; sprinkle with Parmesan.
• Bake 30 min. or until cheese mixture is heated through and top is golden brown.

SLOW-COOKER THREE CHEESE SPINACH DIP

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, place cheese product, Cheddar cheese and cream cheese. Cover; cook on High heat setting 1 hour, stirring occasionally, until cheese is melted.
• Stir in olives, tomatoes, spinach and garlic. Reduce heat setting to Low. Cover; cook at least 20 minutes but no longer than 2 hours.
• Cut thin round slice from top of bread loaf. Hollow out loaf by cutting along edge with serrated knife, leaving about 1-inch shell, and pulling out large chunks of bread. Cut top slice and hollowed-out bread into bite-size pieces.
• Place loaf on serving plate; fill with hot cheese dip. Arrange bread pieces around loaf for dipping.

THREE CHEESE SHRIMP DIP

Steps:

• Preheat oven to 325°.
• Mix together all ingredients EXCEPT cheddar and monterey jack cheeses.
• Spread mixture in a casserole dish (spray dish with cooking spray for easy removal).
• Bake, uncovered, until top begins to brown. Approximately 20 minutes.
• Remove dish from oven and sprinkle shredded cheeses on top.
• Bake again until the cheese is bubbly.
• Remove from oven.
• The recipe calls for Tortilla Chips for dipping, but I've also used Fritos Scoops and crackers. Very tasty either way!

THREE CHEESE ARTICHOKE DIP

Steps:

• Soften the cream cheese in the microwave. Add mayo and parmesan cheese and mix well. Add the rest of the ingredients, mix well and place in a pie dish or tart pan and bake at 350 until bubbly and toasty on top. Usually 25-30min. I serve it with pita chips. Yummm. .

THREE CHEESE AND PEPPERONCINI DIP RECIPE

Steps:

• mix all ingredients except chives and crackers. Top with chives for garnish. Refridgerate for an hour or more. Serve with crackers

THREE CHEESE HOT ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

THREE CHEESE ARTICHOKE & SPINACH DIP

Steps:

• Place a 6-in. cake pan or small ovenproof saucepan in the center of a 10-in. cast-iron skillet. Cut each roll into thirds; roll each piece into a ball. Place along outer edge of skillet. Gently stack remaining balls on top of bottom layer, leaving some space between them. Cover and let rise until almost doubled, about 30 minutes., Preheat oven to 400°. Microwave butter, garlic powder and red pepper flakes, covered, until butter is melted. Brush half of butter mixture over dough. Reserve remaining butter mixture., Bake until dough balls are set and beginning to brown, 15-18 minutes. Remove cake pan from skillet. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer., In a large bowl, combine the mayonnaise, cream cheese, 3/4 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add the mushroom mixture, artichokes and spinach., Spoon dip into center of skillet; sprinkle with red pepper and remaining 1/4 cup mozzarella. Brush rolls with remaining butter mixture; sprinkle with remaining 2 tablespoons Parmesan. Bake until dip is heated through and rolls are golden brown, 10-15 minutes. If desired, sprinkle with additional red pepper flakes.

THREE CHEESE SPINACH DIP

Steps:

• 1. Preheat oven to 400 degrees F.
• 2. Mix cream cheese, garlic powder, parmesan, romano, mozzarella, cayenne and paprika with hand or stand mixer on medium until softened and well mixed.
• 3. Add the red peppers and the onions and mix on med-low until just incorporated.
• 4. Add spinach and mix on low until just incorporated. Transfer mixture to a small ovenproof dish and top with cheddar and mozzarella
• 5. Bake for 15 - 18 minutes or until bubbling around the edges.
• 6. Remove from oven and allow to set for 5 - 7 minutes before serving. Serve with fried or baked pita wedges and tortilla chips

THREE CHEESE DIP

Steps:

• Mix sour cream and mayonnaise together in a large bowl.
• Add cottage cheese,lipton dried onion soup mix,and chopped parsley. Stir well.
• Add in swiss cheese and cheddar cheese and mix well.
• Chill 1 hour or overnight and serve with little smokies, chips, bread cubes,or crackers.