Killer Cheese Dip Recipes

CHRISTINA'S KILLER DIP

Steps:

• Defrost the spinach.
• Place it in a colander and press it until as much moisture as possible is removed.
• Mix all ingredients (1/2 of the cheddar), and blend well.
• Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
• Remove from oven.
• While still hot top it with remaining cheese, heat in oven again for 5 minutes.
• Remove and cool below lava stage and serve.
• Goes well with tortilla 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.

GUINNESS® BEER CHEESE DIP

Steps:

• Heat cheese in slow cooker on High until melted, about 20 minutes.
• Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

CHRISTINA'S KILLER DIP

Steps:

• 1. Split shredded cheese into 2 half-cup portions.
• 2. Defrost frozen spinach.
• 3. Place spinach in a colander and press as much of the water you can out of it.
• 4. Mix all of the ingredients, except the 2nd half-cup of shredded cheese together until well incorporated.
• 5. Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
• 6. Remove from oven carefully.
• 7. While still hot top it with remaining cheese, heat in oven again for 5 minutes.
• 8. Remove and cool below lava stage and serve. If the cheese on top is bubbling, do not let anyone dip yet!
• 9. Goes well with tortilla chips. You can also use crackers! Just remember the saltier the dipper, the saltier the whole shebang ;)

VAMPIRE KILLER CHEESE SPREAD MIX

Steps:

• Combine all of the dried spices. These can be stored for later use or used immediately.
• Mix together spices, softened cream cheese and wine until it is well incorporated and uniform.
• Stir in shredded cheese.
• Keep refrigerated until about 1/2 hour before serving. I recommend letting it rest in the fridge for at least 2 hours before serving to allow the spices re-hydrate and the flavors to come out.
• If you have any left-overs they can be safely refrigerated and stored for up to a week or two in an air-tight container.

KILLER CHILI CHEESE DIP (CROCK POT)

Steps:

• Cut Velveeta into 2 inch cubes. Place cubes into crock pot with the Ro*tel, chili and shredded cheese. Mix together. Turn crock pot on Low setting and cover, stirring occasionally. When all cheese is completely melted, it's time to enjoy!
• (It usually takes an hour and a half or so on Low temp, but if you need it quicker, use High temp, but watch it and stir often to prevent burning).
• If your crock pot has a "Keep Warm" setting use that after the cheese is melted. Serve warm.