The Hot Cheese Dip Hall of Fame Part 3

Happy New Year’s Everyone – OK, here is another of my fave dips which inevitably involves hot cheese in some capacity. Again, suspension of some doubt may be required. Especially if you have never bought Pillsbury dough (I only buy it for this dip, honestly).

Spicy/Sweet Gouda Dip

1 “can” Pillsbury dough crescent rolls

1 jar jalapeno jelly (I love the Palmalito brand, as it is very spicy and sweet, so it is perfect for this dish)

Some Gouda…the amount can vary, I usually buy a wedge that resembles a half pound of butter (volume-wise)

So, take an oven-safe dish and press half the Pillsbury dough into the bottom of your dish. Smooth it out as best you can, but don’t worry – no one will see it. Next, cube your cheese into sugar cube-sized pieces. Throw them into the dish. Now spoon some jelly here and there over the cheese. Don’t be shy – just blop it here and there. I guess I add almost as much jelly as cheese, but you can choose. Now take the remainder of the dough, and cover the top, trying to pinch the edges of the dough closed as best as you can. Bake in a 350 degree F oven for 20 to 30 minutes, until the top is golden brown and the dip is bubbling out the sides. Serve with a hearty cracker, and a spoon or a spreader for your guests (again, Wheat Thins are perfect here).

Here is what it looks like baked:

This dip is a hit at parties! I am bringing one to a party tonight. Happy New Year everyone

The Hot Cheese Dip Hall of Fame, part 2

OK, keep an open mind. Stay with me now, the air is a little thin up here. You have to try this dip, I am sure many of you already have; it’s a staple at many parties. Again, this is not fancy, raise your pinky fair. This is good friends hovering around a bubbling dish of cheesy goodness. Totally casual.

The first time I saw this dip at a close friends house, I have to be honest, visually – a complete dud. Nothing spectacular to see here folks. But then you taste it…and well, the rest is history.

Michele’s Hot Nacho Dip:

1 block of cream cheese, softened

1/2 cup salsa

1/2 cup shredded cheese (cheddar is great, Monterey Jack is, too)

1/2 cup mayo or sour cream (I think it tastes better with mayo)

freshly ground black pepper and a dash of hot sauce

Mix all ingredients in the bowl of an electric mixer until creamy and smooth. Scrape into an ovenproof casserole dish. The more old-school, the better. Bake in a 350 degree oven until nice and bubbly, 20 to 25 minutes. I often give mine a stir or two while it is baking. Serve with crudites and nacho chips. Those Tostito scoop chips are perfectly engineered for this dip.

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I totally realize how unappetizing it looks; I felt the same way. You have got to taste it! If you have a favourite hot cheese dip, let me know. I am always on the lookout for cheesy dips. I have a couple more faves to share before the holidays as well.

I thought I would flash my stash from the Briggs and Little sale last week. Check it:

All skeins were 1$ except for the red, and the roving, which were 3$. Unbelievable!

The Hot Cheese Dip Hall of Fame, part 1

well, according to me anyway. I thought it would be fun to share some of my favourite dip recipes, that usually involve hot cheese, people crowded around a bubbling dish and a bowl of crackers or chips. Maybe some veggies, too. Saturday night we had a dinner party, and I whipped this dip up. Something to tide the adults over, while the kids eat. Something to nosh with wine and beer, and definitely friends.

So here is a tried and true Hot Cheese recipe, which I can assure you is not original, I did get it from a friend but I think it is from the Kraft website

Hot Artichoke Dip:

1 block cream cheese (I prefer Philly)

1 can or bottle artichoke hearts, diced (the marinated kind adds a lot of flavour, but canned is OK, too)

1 clove of garlic, minced

2 Tbsp. of salted butter

1/3 cup freshly grated parmesan cheese

salt and pepper to taste

Combine all ingredients in the bowl of an electric mixer and blend until smooth. Scrape into a baking dish, and nake in a 350 degree F oven for 20 to 25 minutes or so or until all nice and bubbly around the edges. I think Wheat thins are great with this dip. Enjoy! Oh, and by all means, make the dip early and refrigerate it until you need it.

Knitting for Christmas is also coming along. I am right on schedule for a change and even picked up a few Christmas gifts this week. I hope to avoid the mall for pretty much most of December. I made some lovely Newfie Mitts, and donated them to a silent auction at my daughter’s school. What a great pattern. I hope to knock out a few more Christmas gifts before I get back to some selfish knitting. That Daybreak shawl by Stephen West is calling my name!