Time 3h15m Yield 4 to 6 servings Number Of Ingredients 16 Steps:
For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin. Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed. For the crackers: In a small bowl combine the Asiago and cayenne. Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky. Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing. Eat right away or store in an airtight container. In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it’s ready. In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes. Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.
Time 1h10m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Make the crackers: Preheat the oven to 350 degrees F. Combine the asiago and cayenne in a small bowl. Dust the pizza dough lightly with flour, then run it through a pasta roller, adjusting the setting thinner each time and dusting with more flour as needed, until about 1/8 inch thick. Lightly beat the egg and 1 tablespoon water in a bowl. Brush the dough with the egg wash and sprinkle liberally with the asiago-cayenne mixture. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles on a baking sheet and bake until golden, 10 to 12 minutes. Let cool on the baking sheet. Meanwhile, make the dip: Place the garlic in a small baking dish and roast in the oven until very soft when squeezed, about 40 minutes; let cool 10 minutes. Cut the top off the garlic and squeeze the roasted cloves out of the skin. Place the roasted garlic in a food processor, add the asiago and season with salt. With the motor running, drizzle in the olive oil. Drizzle in up to 1/4 cup water if the dip is too thick. Taste and make sure it is delicious; re-season if needed. Serve with the crackers.
Time 50m Yield 32 Number Of Ingredients 7 Steps:
In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly. In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted. Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.
Time 23m Yield 12 Number Of Ingredients 6 Steps:
Place the cottage cheese and cream cheese in a blender or bowl of a food processor. Blend until smooth. Add the mustard, Asiago cheese, green onions, and jalapeno pepper, and blend until thoroughly mixed, about 30 seconds. Scoop into a 2 cup microwavable dish. Place in the microwave, and cook on High until heated through, about 3 minutes. Serve immediately.
Time 30m Yield 16 Number Of Ingredients 9 Steps:
Heat oven to 350°F. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sour cream, half-and-half and salt. Stir in Asiago cheese, artichoke hearts and onions. Spoon into 1-quart casserole or small ovenproof serving dish. Bake uncovered 10 to 15 minutes or until hot and cheese is melted. Remove from oven; stir. Sprinkle with parsley. Serve with breadsticks.
Time 15m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Combine cream cheese, sour cream, and asiago cheese in a microwave-safe bowl (or you can do this over the stovetop, as you prefer - melt down the cheeses and mix well). Heat for 1 minute in microwave, remove, and stir well. Repeat until the cheeses have melted down and the mixture is well combined, about 3 minutes. Add paprika, garlic powder, onion powder, black pepper, and sun-dried tomatoes, and mix well. Serve in a mini crockpot set on warm, or in a fondue dish over a lit candle, to keep warm. Excellent with bread cubes, veggies, and baked potato wedges!
Time 1h20m Yield 4 cups Number Of Ingredients 7 Steps:
Preheat oven to 400. Cut the garlic head in half along the"equator" (with root and stem ends representing the poles). Place the garlic, cut side down on a foil lined baking sheet and roast uncovered 40 to 45 minutes or until tender. (or use your favorite roasting instructions) To remove the garlic, turn heads upside down and gently squeeze the garlic out of the skins. Reduce oven temp to 350. With a food processor or electric mixer, blend cream cheese, Asiago cheese, heavy cream, sour cream and parsley until well-blended add garlic and blend again. Place mixture into a casserole or baking dish and top with shredded mozzarella. Bake about 20 minutes until bubbly and golden brown on top. Serve with firm crusty bread, crackers or other dippers of your choice. I have added artichoke hearts to the dip for a nice change. Update: I have been replacing the heavy cream with sour cream (I have been using a total of 1 cup) and it comes out fine.
Time 40m Yield 24 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish. Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.
