Parmesan Dip Recipes

PARMESAN SOUR CREAM DIP

Steps:

• Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

PARMESAN DIP

Steps:

• Whisk together all ingredients in a bowl.

CREAMY PARMESAN MUSTARD DIP

Steps:

• Add all the ingredients to a small serving bowl and combine well. If not using immediately, cover and refrigerate until ready to serve.

ROBYN'S PARMESAN-CAULIFLOWER DIP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place 4 tablespoons butter in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat. Add cauliflower and cook until tender, 5 to 7 minutes. Drain.
• Melt remaining butter in a small saucepan over low heat.
• Transfer cauliflower to a glass baking dish. Stir in 3/4 cup Parmesan cheese, melted butter, salt, and pepper. Smooth out the mixture so it's even in the dish. Sprinkle remaining Parmesan over the top.
• Bake in the preheated oven until smooth and creamy with a light brown top, about 30 minutes. Transfer dip to a serving bowl or warmed fondue pot and serve immediately.

PARMESAN YOGURT DIP

Steps:

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

PARMESAN GARLIC DIP

Steps:

• Preheat oven to 350°F.
• Crush garlic, mix all ingredients together.
• Place in a pie plate and smooth out flat.
• Bake for 30 minutes or until golden brown.
• Serve with a wheat thin style cracker while still warm.

BAKED CHICKEN PARMESAN DIP

Steps:

• Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight.
• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken with salt, pepper, and cayenne.
• Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken.
• Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined.
• Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat.
• Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese.
• Bake in the center of the preheated oven until browned and bubbly, about 20 minutes.
• Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

PARMESAN CHEESE DIP / SPREAD

Steps:

• Mix all ingredients together until well blended.
• Bake in a small ungreased covered casserole dish for 20 minute @ 400 degrees.
• Allow to cool a little before serving. Serve warm with your favorite crackers/bread.
• A note about the Mayonnaise. She didn't give me a measurement but I would say start with about a 1/4 cup and add more if it still seems too thick. The mayonnaise adds flavor but it can make the dip too thin if you use to much.

WARM FENNEL-AND-PARMESAN DIP

Steps:

• Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.
• Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in 1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.