White Cheddar Cheese Dip Recipes

Steps:

• Combine American cheese, Monterey Jack cheese, half-and-half, cream, and jalapeno peppers in a large saucepan over medium-low heat; gradually stir spinach into mixture, a few tablespoons at a time. Cook and stir dip until melted and smooth, 15 to 20 minutes.

Steps:

• In 8-cup measure, combine cheese, flour, dry mustard and onion powder.
• Toss to coat.
• Stir in half-and-half and Worcestershire sauce.
• Microwave at%50 (Medium) for 5 to 7 minutes, or until mixture can be stirred smooth, stirring twice with whisk.
• Set aside.
• Cut to 1 to 1 1/2-inch slice from top of bread.
• Cut around inside of loaf, leaving 1/2 inch of bread around outside.
• Remove center, leaving at least 1 inch of bread on bottom.
• Cut center and top into pieces for dipping.
• Spoon warm cheese mixture into bread shell.
• Sprinkle with paprika.
• Serve with bread cubes and apples slices for dippers.

Steps:

• Grate the cheddar cheese while very chilled, but then let the grated cheese get back to room temperature. In the bowl of a food processor, whirl the cheese, butter, mustard, sherry and cayenne pepper until smooth and creamy
• Transfer to a mixing bowl, cover and refrigerate until needed. (You can do 2 weeks before serving.) Remove from refrigerator 1 hour before serving; fold in the nuts and repack into four 1 cup ramekins of crocks. Dust with chives for garnish
• Serve with crackers, or a crunchy vegetable like celery or fennel or jicama.

Steps:

• Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

Steps:

• Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.