Red Rock Brewing Baked Italian Cheese Dip Recipes

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LAYERED ITALIAN DIP

Love each layer equally when you make this Layered Italian Dip. Five fabulous ingredients-cream cheese, Parmesan, pesto, roasted red peppers and mozzarella-come together in this delicious Layered Italian Dip.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 5



Layered Italian Dip image

Steps:

  • Heat oven to 350°F.
  • Mix cream cheese and Parmesan until blended; spread onto bottom of 9-inch pie plate.
  • Top with layers of remaining ingredients.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 2 g, Fiber 0.6894 g, Sugar 0 g, Protein 4 g

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Grated Parmesan Cheese
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup roasted red peppers, drained, chopped
1 cup KRAFT Shredded Mozzarella Cheese

RED ROCK BREWING BAKED ITALIAN CHEESE DIP

This recipe comes from one of my favorite restaurants in Salt Lake City, Red Rock Brewing Co. This is always a must have when we go there to dine.

Provided by Jennifer Haynes

Categories     Spreads

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9



Red Rock Brewing Baked Italian Cheese Dip image

Steps:

  • Bring cream cheese to room temperature.
  • Then cut into small cubes.
  • Mix with all remaining ingredients in a large bowl or electric mixer.
  • Divide into ovenproof ramekins and bake for about 8-10 minutes at 375°F.
  • until hot and lightly browned, serve hot with toasted bread.

Nutrition Facts : Calories 289.3, Fat 21, SaturatedFat 12.9, Cholesterol 61.4, Sodium 1105.4, Carbohydrate 11.3, Fiber 2.6, Sugar 4.6, Protein 17.2

6 ounces cream cheese
2 ounces fresh basil, chopped fine
2 ounces chopped garlic
1/2 ounce salt
1 dash white pepper
1 1/2 ounces chopped sun-dried tomatoes
4 ounces chopped green onions
2 lbs coarsley chopped and sauteed mushrooms (drain excess moisture)
3/4 lb shredded monterey jack cheese or 3/4 lb cheddar cheese

HOT ITALIAN ANTIPASTI DIP

Italian veggies, salami and two kinds of cheese join forces in this match made in appetizer heaven.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 55m

Yield 16

Number Of Ingredients 15



Hot Italian Antipasti Dip image

Steps:

  • Heat oven to 350°F. Spray large cookie sheet with cooking spray. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Place bread slices on cookie sheet. Brush on both sides with olive oil; set aside.
  • In medium bowl, mix Italian cheese blend, cream cheese, sour cream, artichoke hearts, garlic, oregano and pepper flakes. Spread evenly in baking dish.
  • Top cheese mixture in baking dish with salami and prosciutto, then top with roasted peppers and olives. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes or until bubbling. Meanwhile, bake bread slices in same oven 20 to 24 minutes or until golden brown and toasted.
  • Top dip with basil; serve with toasted bread slices.

Nutrition Facts : Calories 270, Carbohydrate 19 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g

1 lb loaf ciabatta bread, cut into 3/4-inch slices
2 tablespoons olive oil
2 cups shredded Italian cheese blend (8 oz)
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped and patted dry
3 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano leaves
1 teaspoon crushed red pepper flakes
8 thin slices salami, cut in thin strips
2 thin slices prosciutto, cut in thin strips
1/2 cup roasted red bell pepper strips, patted dry
1/4 cup halved pitted kalamata olives
1/2 cup shredded Parmesan cheese
1/4 cup shredded fresh basil leaves

BAKED ONION CHEESE DIP

This cheddar-Vidalia dip gets a nice kick from an added cup of pepper Jack cheese. It's fun to serve with an assortment of crackers and breadsticks. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 cups.

Number Of Ingredients 6



Baked Onion Cheese Dip image

Steps:

  • In a food processor, combine the cheeses, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions. , Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers.

Nutrition Facts : Calories 208 calories, Fat 19g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 248mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

2 cups shredded cheddar cheese
1 cup shredded pepper Jack cheese
4 ounces cream cheese, cubed
1/4 teaspoon dried thyme
2 cups chopped sweet onions, divided
Assorted crackers

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