Blue Cheese-Bacon Dip

Prep: 20 min., Bake: 15 min. This rich, creamy dip goes a long way. It

can be baked in individual cups or a 1-quart dish.



Ingredients



7 bacon slices, chopped

2 garlic cloves, minced

2 (8-ounce) packages cream cheese, softened

1/3 cup half-and-half

4 ounces crumbled blue cheese

2 tablespoons chopped fresh chives

3 tablespoons chopped walnuts, toasted

Grape clusters

Flatbread or assorted crackers

Preparation

Cook chopped bacon in a skillet over medium-high heat 10 minutes or

until crisp. Drain bacon, and set aside. Add minced garlic to skillet,

and sauté 1 minute.



Beat cream cheese at medium speed with an electric mixer until smooth.

Add half-and-half, beating until combined. Stir in bacon, garlic, blue

cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual

baking dishes.



Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle

evenly with chopped walnuts, and serve with grape clusters and

flatbread or assorted crackers.

Yield



Makes 12 to 15 servings

Southern Living, DECEMBER 2004

Brandy-Vanilla Cheesecake Dip

Prep: 5 min. Refrigerated cheesecake filling is sold in a tub near the

cream cheese. It is fully cooked and ready to use. Serve this

incredibly easy but equally impressive dessert dip with sliced pears,

apricots, cherries, strawberries, and assorted cookies.



Ingredients



1 (24.2-oz.) container ready-to-eat cheesecake filling

5 tablespoons brandy

1 teaspoon vanilla extract

Preparation

Stir together all ingredients. Cover and chill until ready to serve.



Note: For testing purposes only, we used Philadelphia Ready-To-Eat

Cheesecake Filling.



Orange Cheesecake Dip: Prepare recipe as directed, substituting 1/4

cup orange marmalade, melted, and 2 tsp. grated orange rind for brandy

and vanilla.



Rum-Almond Cheesecake Dip: Prepare recipe as directed, substituting 3

to 5 tsp. spiced rum and 1/2 tsp. almond extract for brandy and vanilla.

Yield



Makes 3 cups

Southern Living, OCTOBER 2007

Blue Cheese Dip



Ingredients



1 (8-ounce) package cream cheese, cubed

3 tablespoons dry white wine or buttermilk

2 tablespoons sour cream

1 (4-ounce) package crumbled blue cheese

Preparation

Process first 3 ingredients and half of blue cheese in a blender or

food processor until smooth, stopping to scrape down sides. Stir in

remaining blue cheese. Cover and chill 2 hours. Serve with apple or

pear slices.

Yield



Makes 1 1/2 cups

Southern Living, SEPTEMBER 2001

Brown Sugar Fruit Dip



Prep: 10 min., Chill: 4 hrs. Choose any fresh, seasonal fruit to pair

with this creamy dip. We prefer strawberries, pineapple, and grapes

Ingredients



1/2 cup firmly packed brown sugar

1 (8-oz.) package cream cheese, softened

1 cup sour cream

1 teaspoon vanilla extract

1/3 cup coffee liqueur (optional)

1 cup frozen whipped topping, thawed

Garnish: brown sugar

Assorted fruit

Preparation

1. Beat brown sugar and cream cheese at medium speed with an electric

mixer until smooth. Add sour cream, vanilla, and, if desired, coffee

liqueur, beating until blended and smooth; fold in whipped topping.

Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.



Note: For testing purposes only, we used Kahlúa for coffee liqueur.



Yield



Makes about 3 1/2 cups

Sami Cameron, Corpus Christi, Texas , Southern Living, JULY 2007

Black-Eyed Pea Con Queso



Ingredients



1/2 cup butter or margarine

1 large onion, finely chopped

2 garlic cloves, pressed

1 (16-ounce) loaf process cheese spread, cubed

5 jalapeño peppers, unseeded and chopped

2 (15.8-ounce) cans black-eyed peas, drained

Preparation

Melt butter in a large Dutch oven; add onion and garlic, and sauté

until tender. Add cheese, and cook over low heat, stirring constantly,

until it melts. Stir in peppers and peas; cook, stirring often, until

thoroughly heated. Serve with tortilla chips.

Yield



3 cups

Southern Living, NOVEMBER 1996

Nacho Dip



1 block (8 oz) cream cheese softened

1 can (16 oz) chili with or without beans.

2 cups (8 oz) shredded cheddar cheese.



Spread cream cheese over the bottom of an 8" square pan. Spoon on chili.

Sprinkle with shredded cheese. Put pan in a preheated, 350 degree oven for about

15 minutes or until cheese is melted and bubbly. Serve with nacho chips.

Zesty Bacon Cheese Dip



1 container (16 oz.) prepared ranch-style dip

1 can (4.5 oz.) chopped mild green chiles, undrained

2 TB prepared real bacon bits

1-1/2 tsp. Morton Hot Salt

1 cup shredded cheddar cheese

Potato chips



Combine ranch dip, chiles and bacon with Morton Hot Salt. Cover and

refrigerate until needed.



Stir in cheese just before serving.



Serve dip with potato chips or vegetable tray.



Makes: 6 servings.

 

Margarita Dessert Dip

1 C. sour cream
8 oz. mascarpone cheese
1/2 C. sugar
1/3 C.  Margarita Mix
1 T. lime zest
2 T. tequila
1 T. grand marnier
1 C. whipping cream

Cinnamon Tortilla Crisps:
2 T. sugar
1 t. ground cinnamon
8 8 inch flour tortillas
6 T butter, melted

In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, Lone Star Grill Margarita Mix, lime zest, tequila and grand marnier. Beat until smooth. Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest. Serve with cinnamon tortilla crisps.

Cinnamon Tortilla Crisps:
In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over. Bake in preheated 400 degree oven for 4-6 minutes. Can be made ahead and keep in air tight container.

Sweet Pumpkin Dip



4 cups confectioner'<WBR>s sugar, sifted

2 pkg. (8 oz each) cream cheese, softened

30 oz. can pumpkin pie filling mix

2 tsp. ground cinnamon

1 tsp. ground ginger



Combine sugar and cream cheese, beating until well blended. Beat in

remaining ingredients. Store in airtight container in refrigerator. Serve

with gingersnaps.

Chip Dip



1/3 cup of toasted, chopped almonds

3 strips cooked bacon, crumbled

3/4 c. mayonnaise

1 1/2 c. sharp cheddar cheese, grated

1 tbsp. finely minced onion

1/4 tsp. salt



Mix. Serve with shredded wheat crackers.