Sharp Cheddar Dip Recipes

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SHARP CHEDDAR DIP



Sharp Cheddar Dip image

This is a recipe I tried at my aunt's house. It's easy and tasty. Simply dip the bagel pieces into the dip! A six-pack of refrigerated soft bagels will work great.

Provided by shanda weis

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 9

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
5 ounces sharp processed cheese spread
1 pinch garlic powder
6 bagels

Steps:

  • In an electric blender, combine cream cheese, sharp Cheddar cheese spread, and garlic powder. Blend until creamy.
  • Cut bagels in half, and then into quarters. Arrange the bagels around the dip on a serving platter.

Nutrition Facts : Calories 262.5 calories, Carbohydrate 27.4 g, Cholesterol 36 mg, Fat 12.7 g, Fiber 1.1 g, Protein 9.4 g, SaturatedFat 7.6 g, Sodium 579.2 mg, Sugar 0.1 g

CHEDDAR CHEESE DIP



Cheddar Cheese Dip image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 3 to 4 cups

Number Of Ingredients 7

1 pound sharp cheddar cheese, preferably white
1 stick softened sweet butter
2 teaspoonfuls or so of Dijon mustard (or to taste)
Cayenne pepper to taste
1/4 cup or so of dry sherry
1 to 1 1/2 cups chopped toasted pecans
Garnish: finely sliced chives

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.

PUB CHEESE DIP



Pub Cheese Dip image

Warm creamy sharp cheddar and pickled peppers make a classic and comforting party snack.

Provided by Food Network Kitchen

Number Of Ingredients 8

2 cups (8 oz.) shredded extra sharp, yellow cheddar cheese
2 cups (8 oz.) shredded Colby Cheese
2 tablespoons cornstarch
1 cup hard cider*
1 tablespoon Dijon mustard
3 tablespoons coarsely chopped, pickled jalapeno peppers
1/8 teaspoon ground red pepper
60 Keebler® Town House® Flipsides® Original crackers

Steps:

  • 1. In medium bowl toss together cheddar cheese, Colby cheese and
  • cornstarch. Set aside.
  • 2. In medium saucepan whisk together cider and mustard. Cook over
  • medium-high heat until boiling. Slowly add the cheese mixture, a little at
  • a time, stirring constantly until smooth. Remove from heat. Stir in
  • jalapeno peppers and red pepper.
  • 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
  • low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
  • crackers.
  • *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
  • Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
  • Nutrition Information:
  • Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%

CHEDDAR SCALLION DIP



Cheddar Scallion Dip image

A cousin to pimento cheese but without those potentially child-deflecting red peppers, this cream cheese based dip is mild and slightly sweet from a splash of fresh orange juice. Pack it in a lunchbox with celery and crackers for your kids. Or, zip it up with a dash or two of Tabasco and some mashed garlic, spoon it into a bowl surrounded by good potato chips and serve it with cocktails to the adults. It will keep for at least five days in the fridge.

Provided by Melissa Clark

Categories     easy, quick, snack, dips and spreads, appetizer, side dish

Time 5m

Yield 1 cup

Number Of Ingredients 10

4 ounces cream cheese (at room temperature), cubed
2 tablespoons mayonnaise
1 scallion, thinly sliced
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste (optional)
1/4 teaspoon sweet paprika
1 to 2 tablespoons fresh orange juice, as needed
1/2 cup sharp Cheddar, finely grated
1 small garlic clove, mashed to a paste (optional)
Hot sauce to taste (optional)

Steps:

  • Place the cream cheese, mayonnaise, scallion, salt, pepper (if using) and paprika in a bowl and mix and mash well with a fork or spatula until smooth. Mix in orange juice until smooth, and then mix in the Cheddar. If the dip seems too thick, add a little more juice. Taste for seasoning. You can also mix in a food processor if you like.

Nutrition Facts : @context http, Calories 332, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 338 milligrams, Sugar 3 grams, TransFat 0 grams

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

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.

CANADIAN SHARP CHEDDAR CHEESE SPREAD



Canadian Sharp Cheddar Cheese Spread image

Attention, cheese lovers! This may be the best cheese spread you've ever had! My friend's mother gave me this recipe over 15 years ago. I always make it around the holidays, or for football and hockey game nights. Everyone begs for this recipe. Turn this into a pub spread by adding a half cup of your favorite dark ale. Use brick cream cheese for a spread, or spreadable cream cheese for a dip. Serve with crispy crackers, toast, or bagels.

Provided by WestCoastMom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 8h45m

Yield 12

Number Of Ingredients 7

1 (8 ounce) package cream cheese
1 (8 ounce) container cold pack aged sharp Cheddar cheese (such as MacLaren's Imperial Sharp Cold Pack Cheddar Cheese product)
¼ cup finely chopped red onion
1 tablespoon Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 dash hot sauce, or to taste

Steps:

  • Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
  • Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
  • Remove cheese spread from refrigerator about 30 minutes before serving.

Nutrition Facts : Calories 116.4 calories, Carbohydrate 4.8 g, Cholesterol 30.7 mg, Fat 8.9 g, Fiber 0.2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 200.1 mg, Sugar 3.7 g

CHEDDAR CHEESE SPREAD



Cheddar Cheese Spread image

A simple spread like this with some crackers is often all you need when entertaining. Letting the spread refrigerate overnight blends the flavors beautifully. -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 3 cups.

Number Of Ingredients 8

2 cartons (8 ounces each) sharp cheddar cheese spread
1 package (8 ounces) cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon white pepper
Assorted crackers

Steps:

  • In a bowl, combine the first seven ingredients; beat until smooth. Cover and refrigerate overnight. Serve with crackers.

Nutrition Facts :

PRETZEL KNOTS WITH SHARP CHEDDAR CHEESE DIP



Pretzel Knots with Sharp Cheddar Cheese Dip image

The perfect partnership: Pretzel knots using crescent rolls as a short cut have a little bit of everything on top and are dunked into a creamy rich cheese dip that tastes harder than it is to make.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 16

5 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1/2 teaspoon dried chopped onion
1/2 teaspoon dried minced garlic
1/2 teaspoon poppy seed
1/2 teaspoon sesame seed
1/4 teaspoon kosher salt
1 can (8 oz) Immaculate Baking Co.™ refrigerated organic crescent rolls
2 tablespoons butter
2 tablespoons Immaculate Baking Co.™ organic all-purpose flour
1 1/2 cups milk
2 oz (from 8-oz package) cream cheese
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1/4 teaspoon salt

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 5-quart Dutch oven, heat 5 cups water and the baking soda to boiling over high heat.
  • Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. In another small bowl mix onion, garlic, poppy seed, sesame seed and salt until blended; set aside.
  • Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle, roll up loosely to opposite point. Bring ends of dough together; pinch lightly. Repeat with remaining triangles.
  • Place rolls, 2 at a time, in boiling soda water; cook 30 seconds or until dough looks slightly puffy and dimpled. With slotted spoon, remove from water; place on paper towel-lined plate. Repeat with remaining rolls.
  • Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls. Lightly brush tops with egg mixture; sprinkle with spice mixture.
  • Bake 15 to 18 minutes or until deep golden brown. Immediately remove from cookie sheet.
  • Meanwhile, in 2-quart saucepan, heat butter over medium-high heat until melted. Sprinkle flour on butter; cook and stir constantly 1 minute. Slowly beat in milk with whisk, and continue to stir about 5 minutes or until mixture comes to a boil. Reduce heat to medium; stir in cream cheese, stirring constantly with whisk until smooth. Slowly add Cheddar cheese, 1/2 cup at a time, stirring constantly until cheese is melted. Stir in salt. Serve dip with pretzel knots.

Nutrition Facts : Calories 260, Carbohydrate 18 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Knot and 3 Tbsp Dip, Sodium 900 mg, Sugar 5 g, TransFat 0 g

WHITE CHEDDAR CHEESE DIP



White Cheddar Cheese Dip image

Make and share this White Cheddar Cheese Dip recipe from Food.com.

Provided by Kevin McGinley

Categories     Cheese

Time 20m

Yield 1 bread bowl

Number Of Ingredients 10

4 cups shredded white cheddar cheese
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3/4 cup half-and-half
1/2 teaspoon Worcestershire sauce
1 loaf unsliced pumpernickel bread
paprika
red apple, sliced
green apple, sliced

Steps:

  • In 8-cup measure, combine cheese, flour, dry mustard and onion powder.
  • Toss to coat.
  • Stir in half-and-half and Worcestershire sauce.
  • Microwave at%50 (Medium) for 5 to 7 minutes, or until mixture can be stirred smooth, stirring twice with whisk.
  • Set aside.
  • Cut to 1 to 1 1/2-inch slice from top of bread.
  • Cut around inside of loaf, leaving 1/2 inch of bread around outside.
  • Remove center, leaving at least 1 inch of bread on bottom.
  • Cut center and top into pieces for dipping.
  • Spoon warm cheese mixture into bread shell.
  • Sprinkle with paprika.
  • Serve with bread cubes and apples slices for dippers.

SHARP CHEDDAR CHEESE BALL



Sharp Cheddar Cheese Ball image

This is a must at any family event my grandmother hosts! It's always out on the counter the whole time we're there...but it never lasts long.

Provided by ajl694s

Categories     Spreads

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 8

8 ounces cream cheese
8 ounces sharp cheddar cheese, shredded
1/4 cup French onion dip
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon parsley flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

  • Combine all ingredients (can use electric hand mixer) and shape into ball.
  • Refrigerate, but let set out at room temperature before serving.
  • Serve with crackers.

Nutrition Facts : Calories 215.5, Fat 19.3, SaturatedFat 12.2, Cholesterol 61, Sodium 274.2, Carbohydrate 1.7, Sugar 0.5, Protein 9.2

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