Cheesy Dip With A Trio Of Dippers Recipes

THREE EASY CHEESE DIPS

Steps:

• Puree the Jalapeños with about 3 - 4 tbsp water (you should end up with about ¾ cup of pureed jalapeños).
• Mix ½ cup of the pureed jalapenos with the cream cheese, and the first measure of Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds. Add the salt. Mix really well until well combined.
• Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to melt the cheese dip, preheat the oven to 400°F.
• Sprinkle the extra Borden® Cheese Finely Shredded Mild Cheddar Shreds and Borden® Cheese Mozzarella Shreds and bacon on top. Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped jalapeños and more bacon.
• In a non-stick pan, heat a little oil on medium high heat. When the oil is hot, add the garlic and onion and saute until softened.
• Add the beef and cook until the ground beef is separated and cooked.
• Add the enchilada sauce and mix through. Let the sauce simmer for a few minutes.
• Season to taste. The beef mix can be stored until needed or immediately used for the dip.
• When you're ready to make the dip, preheat the oven to 400°F.
• Add the first measure of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and mix through with the beef enchilada base. Place this mix in a 6.5 inch cast iron pan. Top with the extra ½ cup of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with chopped tomatoes, cilantro and lime wedges.
• Mix the apple cider or juice with the cream cheese, bacon and first measure of Borden® Cheese Gouda Shreds (leave a little bacon aside to top the cheese dip later). Spread this mix evenly in a 6.5 inch cast iron pan. At this stage the cast iron pan can be covered and stored in the fridge, until you are ready to melt it in the oven (up to 24 hours).
• When you're ready to make the dips, preheat oven to 400° F.
• Top the dip with the rest of the ½ cup Borden® Cheese Gouda Shreds and the bacon that was left aside.
• Cover the cheese dip with a tented foil. Bake the cheese dip for 10 - 15 minutes until it's completely melted. Remove foil and let the surface caramelize for a few minutes (up to 5 minutes). Remove from the oven carefully and serve.
• Top with some chopped parsley.
• Serve these dips with crudites, garlic bread, breadsticks, and potato and corn chips.

BEST CHEESE DIP

Steps:

• Heat a large skillet over medium-high heat. Crumble sausage and ground beef into the skillet; add the onion. Cook and stir the beef mixture until the meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Pour into a slow cooker.
• Layer cheese food cubes atop meat mixture.
• Blend diced tomatoes with green chile peppers in a blender until smooth; pour over the cheese cubes along with the cream of mushroom soup. Stir the mixture.
• Cook on High, stirring occasionally until the cheese is completely melted, about 90 minutes.

CHEESY DIP WITH A TRIO OF DIPPERS

Steps:

• Cook VELVEETA and milk in saucepan on medium-low heat 5 min. or until VELVEETA is melted, stirring frequently.
• Place remaining ingredients evenly on 4 plates.
• Spoon VELVEETA sauce evenly into 4 small ramekins or paper cups; place on plates for dipping.

CHEESY CHICKEN DIPPERS

Steps:

• Preheat oven to 190°C.
• Line a large baking tray with baking parchment.
• Place bread in a blender or food processor and blend to make fine breadcrumbs.
• Mix the breadcrumbs with the grated cheese and tip onto a large plate.
• Place the egg white and flour in 2 separate shallow bowls.
• Dip the chicken pieces in the flour first to lightly dust then dip into the egg whites and finally into the cheesy breadcrumbs, turning to evenly coat.
• Place on prepared baking tray.
• Bake for 25-30 minutes, until the chicken is thoroughly cooked, there is no pink meat and the juices run clear when pierced with a sharp knife.
• Serve the chicken dippers with tomato sauce or mayonnaise.