Cheddar Mustard Dip Recipes

APPLE BUTTER MUSTARD DIP WITH SHARP CHEDDAR AND APPLE CUBES

Steps:

• In a small bowl, stir together the apple butter, mustard, and thyme. Add salt and fresh ground pepper to taste.
• Cube cheddar cheese and apples.
• Serve cheddar and apples with dip on the side - and toothpicks to spear and dip the cubes.

AGED-CHEDDAR AND BEER DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
• Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

SNAPPY CHEDDAR DIP

Steps:

• In food processor, place all ingredients except chives and apples; process 15 to 20 seconds or until smooth. If desired, dip can be refrigerated 1 hour before serving. Sprinkle with chives. Serve dip with apples, celery and/or crackers. Refrigerate any remaining dip.

CHEDDAR MUSTARD DIP

Steps:

• In medium saucepan over low heat, heat cream cheese and Velveeta until melted and smooth.
• Slowly blend in beer and mustard.
• Stir in green onion and blend well.
• Pour into serving dish and garnish with red pepper.

CHEDDAR CHEESE DIP

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

STEAK MUSTARD DIP

Steps:

• Combine soy sacue, vinegar, mustard,& hot pepper sauce.
• Whisk in mayonaise& sour cream.
• Refrigerate for at least 30 minutes.
• Will keep for about a week.
• Serve as a dip for steak.

MUSTARD DIP

Steps:

• In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.

10- MINUTE MUSTARD DIP

Steps:

• Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients.
• Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend.
• Serve with chips, crackers or pretzels.
• Also great on pork loin and chicken.
• Recipe states refrigerated shelf life is two months, but I haven't tested this.

CREAMY BEER-N-CHEDDAR DIP

Steps:

• In bowl, combine first 4 ingredients.
• In saucepan, heat beer over low heat til warm.
• Stirring, add cheese mixture.
• Stir til melted.
• *If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
• Serve with tortilla chips or thinly sliced french bread.