Time 15m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.
Time 15m Yield 2 cups Number Of Ingredients 6 Steps:
Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.
Time 12m Yield 4 Number Of Ingredients 7 Steps:
In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering. Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool. To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce.
Time 2m Yield 2 serving(s) Number Of Ingredients 3 Steps:
Put all ingredients in a bowl and using hand or bench mixer and blend well together. Drizzle over salad or present as a dipping sauce.
Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Heat approximately 3 or 4 inches of oil in a deep fat fryer to 370 degrees F. While the oil is heating, peel potatoes and cut into strips using a French fry cutter. Place potato strips in ice water to remove excess starch. Completely dry potato strips using paper towels. Divide potatoes into two batches. Fry each batch in hot oil until golden brown; approximately 5 to 6 minutes/batch. While the French fries are cooking, make the Ultimate Dipping Sauce by pouring the mayonnaise on one side of a small serving bowl and the BBQ sauce on the other side of the serving bowl. DO NOT mix the mayonnaise and the BBQ sauce; mixing it with the French fries is part of the experience. Remove cooked fries with a slotted spoon and place on paper towel to remove excess oil. Remove paper towel from plate. Sprinkle grated cheddar cheese on piping hot French fries. Serve immediately, but allow the cheese to melt before serving. You may want to place under the broiler for a minute - just until the cheese melts; DO NOT let the cheese bubble and crust over! Dip the cheese fries into the Ultimate Dipping Sauce making sure you get a little bit of mayonnaise and a little bit of the hickory flavoured BBQ sauce.
More about “cheese dipping sauce recipes”
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Make cheese sauce: Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total). Make queso variation: Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.
