Jillies Pesto Cheese Dip Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
• Bake in the preheated oven until bubbling, about 20 minutes.

Steps:

• Mix ingredients until well blended.
• Serve with assorted fresh vegetable dippers.

Steps:

• Heat the oil in a large pot or Dutch oven over high heat to 360 degrees F.
• In a shallow bowl, combine the cornmeal and Essence. Add the clams and toss to coat evenly, shaking to remove any excess.
• In batches without crowding, deep-fry the clams, turning frequently, until golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
• Serve hot with lemon wedges and Gaahlicky Blue Cheese Dip.
• Combine all ingredients thoroughly. Store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.
• In a large bowl, combine all ingredients and beat with an electric mixer until well blended.
• Transfer to a serving bowl, cover and chill at least 1 hour and up to 2 days before serving.

Steps:

• Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
• Serve with warm pasta, on top of pizza's, or plain with bread.

Steps:

• In a food processor, combine the butter, feta cheese, cream cheese, garlic, shallot, vermouth, and white pepper. Process until smooth.
• Oil a medium bowl, or gelatin mold, and line with plastic wrap for easy removal. Layer the dip into the mold as follows: Sun-dried tomatoes, pine nuts, pesto, cheese mixture. Repeat. Pat down into the mold, and refrigerate for at least one hour.
• Turn the dip out onto a serving plate, and remove plastic wrap. Serve with crackers.