Lauras Cheese Ball Dip Recipes

Steps:

• In a medium bowl, mix small curd cottage cheese, sour cream, blue cheese, green onions and dill weed. Cover and chill in the refrigerator 6 hours, or overnight, before serving.

Steps:

• In a large bowl, mix all ingredients together, except walnuts.
• Form mixture into ball shape and place on a plate. Cover with chopped walnut pieces.
• Refrigerate overnight and serve slightly chilled with assorted crackers.

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

Steps:

• 1. Mix: Mix cream cheese, mayonnaise, dressing packet with mixer. Then mix in with hand the cheddar cheese and onions.
• 2. Serve: Serve soft with Townhouse crackers as Dip Or Form into Ball Cool And Roll in finely chopped pecans to form Cheese Ball.

Steps:

• Heat oven to 350 F. Spray or grease bottom & sides of 15x10x1-inch pan.
• In large bowl ,stir together veggie - cheese ball ingredients.Slightly wet hands with water for easier rolling;Shape mixture into 1" balls;Place on pan 2" apart.(they will flatten some while cooking)
• Bake 20 - 25 minutes or until golden brown.Meanwhile in a small bowl, Mix dipping sauce ingredients with spoon.
• Immediately remove balls from pan.Serve warm with sauce for dipping.

Steps:

• Heat 175ml water in a saucepan until steaming, then add the butter. Remove from the heat and leave to cool until the mixture is just warm (it should not be hot). Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or stand mixer. Add the cooled butter mixture, and mix to a soft dough using a wooden spoon or the mixer. Knead for 10 mins by hand (or 5 mins using a mixer) until the dough feels bouncy and smooth. Transfer to an oiled bowl and cover with a clean tea towel. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size. Alternatively, leave to prove in the fridge overnight.
• Oil and line a baking sheet with baking parchment. Knock the air out of the dough, then knead again for several minutes. Flatten a small piece of dough (about 20g) into a disc, and put a cube of the mozzarella and a pinch of the gruyère into the middle of the disc. Enclose the cheeses with the dough, then roll into a ball. Transfer to the prepared baking sheet. Repeat with the remaining cheese and dough, placing the dough balls ½cm apart on the baking sheet - they should be just touching after proving. Cover with a clean tea towel and leave somewhere warm to rise for 30 mins.
• Meanwhile, make the garlic butter. Melt the butter in a small pan over a low heat, then stir in the garlic and rosemary. Remove from the heat and set aside until needed. Heat the oven to 180C/160C fan/gas 4. Brush the risen dough balls with the garlic butter, then bake for 25-30 mins until the dough balls are cooked through and the middles are oozing.
• While the dough balls are baking, make the tomato sauce dip. Heat the oil in a saucepan and fry the garlic for 30 seconds. Tip in the passata, vinegar, sugar and chilli flakes, and simmer for 10 mins until thickened. Season to taste and stir in the basil. Brush the warm dough balls with any remaining garlic butter, then serve with the tomato sauce dip on the side for dunking.

Steps:

• Leave cream cheese out to soften to room temperature.
• Meanwhile chop the green onions stems or sprigs into very thin slices (smaller than a dime in thickness).
• And dice wafer thin ham into small pieces like onion.
• Mix together cream cheese, accent, green onion and 1/2 the diced ham. Once thoroughly combined evenly, form mixture into a ball shape with your hands.
• Then roll ball into remaining half of diced ham.
• I usually make this ahead and refrigerate with wax paper or plastic wrap over it until serving time.
• Center on serving dish and surround with "Sociable" crackers.
• NOTE: For servings I guessed at 8-10 but everyone loves it and eats more than they should so I sometimes make a double recipe depending on what other appetizers I'm making for the holiday and how many are coming.