Time 20m Yield 3 to 4 cups Number Of Ingredients 7 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.
Time 10m Yield 1 bowl Number Of Ingredients 7 Steps:
Grate the cheese. Put the butter into a basin and beat until soft, gradually beating in the cheese, and mix to a ‘dip’ consistency with the milk, wine, or cider. Season to taste and pile into a small serving dish. Garnish with a shake of cayenne or paprika and serve with crudites, crisps, savoury biscuits, or cheese straws.
Time 15m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste. Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.
Time 30m Yield 24 Number Of Ingredients 4 Steps:
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.
Time 6m Yield 4 Number Of Ingredients 3 Steps:
Mix cream cheese and sour cream together in a microwave-safe bowl; heat in microwave until softened and easy to stir, about 30 seconds. Stir Cheddar cheese into cream cheese mixture and heat in microwave until dip is smooth, 30 to 40 seconds. Stir. Heat in microwave for another 10 seconds if needed.
Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees, with rack in upper third. In a large skillet, melt butter over medium. Add leek; season with salt and cook until tender and slightly caramelized, about 12 minutes. Transfer mixture to a large bowl and add cheddar, Neufchatel cheese, mayonnaise, and stout; mix until smooth. Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18 to 20 minutes. Serve with mini pumpernickel toasts or crackers.
Time 25m Yield Serves 6 to 8 Number Of Ingredients 12 Steps:
Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.
Time 20m Yield 1 bread bowl Number Of Ingredients 10 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.
