Blend the cheddar cheese and the sherry well.
Blend in the sour cream and then add all the rest of the ingredients.
Serve at room temperature.
SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon
Stir dip mix into sour cream.
Add bacon bits and cheddar cheese.
Mix together and chill 1 hour before serving.
Make sure cream cheese and cheddar cheese are soft before starting.
Cut off an end of the bread and hollow out center, saving all pieces.
Mix together all other ingredients and put in hollowed-out bread.
Place end back on bread and serve.
Break off pieces of bread and dip in cheese mixture.
As pieces are used up, break up end of bread and sides of loaf to dip in cheese.
Place layer of jalapeno and Cheddar cheese dip into center of serving plate and spread almost to edge of plate.
Mix taco seasoning and mayonnaise together.
Place on top of first layer. Place shredded lettuce around outside of platter.
Place all remaining chopped vegetables on top of cheese mixture.
Place shredded pepper cheese on top of everything. Now serve with nacho chips and enjoy.
Mix cream cheese, cheddar cheese and ham until well blended.
Spoon into oven proof crock or 9 inch; pie plate.
Bake at 350 degrees for 20 to 25 minutes or until puffed and lightly browned.
Serve warm as a spread with crackers.
Finely chop chipotle peppers.
Mix peppers with sour cream and mayonnaise.
Fold in bacon and cheddar cheese.
Refrigerate for at least two hours.
Serve with Frito Scoops.
br>Add the mustard, cream cheese and beer, then stir until
Preheat oven to 400 degrees F (200 degrees C).
Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended.
Spray cooking spray into wonton wrappers and place them on a baking sheet.
Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
cups of the white cheddar cheese. Continue to cook and stir
Preheat oven to 400F.
Grease muffin pans.
COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
BEAT egg, buttermilk, oil and apple together thoroughly.
ADD liquid ingredients all at once to dry ingredients.
Stir just until moistened.
FILL greased muffin cups 3/4 full.
SPRINKLE tops with 1/4 cup cheddar cheese if desired.
BAKE at 400\u00b0F for 18-23 minutes or until top springs back when lightly touched.
in medium bowl, combine all dip ingredients except onions; mix well
Spread cream cheese into baking dish, then bean dip, then chili.
Spread Cheddar cheese over all.
Bake on 350\u00b0 until cheese bubbles.
Dip chips.
In a saucepan, blend chili beef soup and nacho cheese soup/dip or Cheddar cheese soup/sauce.
Slowly heat through, stirring often.
Garnish with sweet red and green pepper strips and sour cream.
Serve with tortilla chips.
Makes 2 1/2 cups.
May be doubled.
In medium bowl, combine Cheddar cheese, cream cheese and salad dressing mix.
Gradually stir in beer until mixture is to desired consistency.
Garnish with green onion and additional Cheddar cheese.
Serve with pretzels or assorted fresh vegetables, if desired.
Makes about 3 cups.
Combine all except Monterey Jack and Cheddar cheese in mixer (can be done by hand).
Layer in casserole dish, 1/2 of mixture, 1/2 Cheddar and 1/2 Monterey Jack.
Repeat.
Bake at 350\u00b0 for 20 minutes.
Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
50\u00b0F.
Mix cream cheese, Miracle Whip, and dressing mix
Melt butter in large saucepan. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth -- simmer until thickened. Whisk in cheddar cheese. Pour vegetable mixture into cheese sauce and whisk until smooth. Serve immediately.
Heat oven to 350\u00b0F.
Beat cream cheese, sour cream, and dressing mix with mixer until blended. Add broccoli and 1-1/2 cups Cheddar cheese; mix well.
Spread into 9-inch pie plate.
Bake 20 minutes; remove from oven and sprinkle with remaining Cheddar cheese. Bake an additional 5-8 minutes or until cheese is melted.
Serve with assorted crackers and crudites.
Preheat oven to 350 degrees F (175 degrees C).
Combine refried beans, chili, cream cheese, and green chile peppers in the bowl of a stand mixer; mix well. Pour bean mixture into a 9-inch square baking dish and top with Cheddar cheese.
Bake in the preheated oven until dip is bubbling and cheese is melted, about 15 minutes.