Vampire Killer Cheese Spread Mix Recipes

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.

VERY BERRY BAGEL SPREAD MIX

Steps:

• Place in a small bowl and mix.
• Store in resealable bag in refrigerator.
• To Serve: In small bowl mix 3 Tbsp mix into one 8oz packaged softened cream cheese until well blended.
• Cover and chill 2 hours to let flavors blend.
• Serve spread on bagels.

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 ;)

KILLER CHEESE DIP

Steps:

• Melt cream cheese and Old English together in oven or microwave.
• Stir very well until completely combined. Mix in chiles and green onion, stir well and return to oven or microwave to heat through again.
• Stir and serve with tortilla chips.
• Can be made ahead and reheated.
• Bring to room temperature before reheating.