Gruyere Cheese Dip Recipe 455

GRUYERE CHEESE DIP RECIPE - (4.5/5)

Gruyere Cheese Dip Recipe - (4.5/5) image

Provided by Dawne

Number Of Ingredients 6

Ingredients

8 oz cream cheese
1/2 c mayonnaise
1 cup Gruyere cheese, grated
2 tbsp chopped onion
4 slices crumbled bacon
1/4 cup crushed Ritz Crackers

Steps:

Soften cream cheese and add mayonnaise, grated cheese and onions. Put in oven safe dish and top with bacon and Ritz crackers. Bake at 350 for 15-20 minutes or until bubbly.

AGED-CHEDDAR AND BEER DIP

Aged-Cheddar and Beer Dip image

Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard
1 bottle (12 ounces) lager beer
4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
6 ounces extra-sharp cheddar, grated (about 1 1/2 cups)
6 ounces Gruyere, grated (about 1 1/2 cups)
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
Inner celery stalks, for serving

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.

SPINACH GRUYERE DIP

Spinach Gruyere Dip image

This is a simple, decadent dip that's perfect for parties. If you don't have gruyere cheese you can use any hard, full-flavoured melting cheese, such as extra old cheddar or a mix of swiss and parmesan. Serve with your favourite crackers or crusty bread.

Provided by Glitterhoof

Categories Spinach

Time 50m

Yield 1 Dish, 10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 cup white wine
700 g fresh spinach, chopped
900 g cream cheese
600 g gruyere cheese, grated
2 teaspoons ground nutmeg
1 lemon, juice of
1/2 teaspoon salt
1 teaspoon pepper

Steps:

Place oil in a large non-stick pan, and sautee onion over medium heat until soft and transparent (do not brown).
Add wine and garlic, and simmer until liquid reduces to about a tablespoon or two.
Add spinach, nutmeg, salt and pepper, and simmer until spinach wilts and reduces right down.
Stir in cream cheese and soften until fully melted.
Gradually stir in grated cheese until melted.
Stir in lemon juice, and taste to see if you need to add more seasoning.
Before serving, place in an oven-proof dish and bake in a preheated oven (350° F or 175° C) until bubbly and golden on top.

CARAMELIZED ONION AND GRUYERE DIP

Caramelized Onion and Gruyere Dip image

Make and share this Caramelized Onion and Gruyere Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 loaf sourdough bread (a round loaf)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium sweet onions, coarsely chopped (Vidalia onions)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
2 cups shredded gruyere

Steps:

Slice the top off the loaf of bread and remove the insides with your hands or a sharp paring knife, leaving about a ¾ inch thickness on the inside shell; set bread shell aside.
Melt the butter with the oil in a medium skillet over moderate heat.
Add in the onions, stirring to coat with the butter mixture.
Saute for about 3 minutes, until the onions begin to soften.
Sprinkle with salt, sugar, and thyme, and saute for another 10 minutes, until the onions begin to turn golden, being careful that they don't burn.
Transfer the contents of the skillet to a mixing bowl and let cool.
In the bowl of an electric mixer, beat the cream cheese and mayonnaise together until smooth.
Fold in the onions and Gruyere cheese; stir until blended.
Spoon into the bread shell and serve immediately with chips or veggies or baguette slices.
OAMC: Cover and freeze for up to 2 months; when ready to serve, defrost the dip overnight in the refrigerator; preheat oven to 350°; bring the dip to room temperature for 20 minutes, bake for 20 minutes, until bubbling; serve immediately.

Nutrition Facts : Calories 780.3, Fat 41.3, SaturatedFat 19.6, Cholesterol 96.5, Sodium 1541, Carbohydrate 76.8, Fiber 4.4, Sugar 4, Protein 25.4

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